If you're looking to satisfy everyone's dietary needs,here's an astonishing dessert that ALL of your guests will appreciate, from PaleoHacks.
Paleo Skillet Strawberry Shortcake! Thick, and creamy and sweet,this unbelievable dessert is about to become your current favorite treat.
One of my favorite childhood memories is making homemade strawberry shortcake with my family. We would pick fresh strawberries from Grandpa's garden and then take them home to get a cake tower, laden with sweet berries and cream.
Admittedly, and it wasn't the healthiest of desserts,but lucky for you I have a revamped version of this classic strawberry shortcake recipe. One that's Paleo-friendly, has no refined sugar, and is dairy-free,gluten-free, and low in carbohydrates. This yummy dessert is also made in a skillet, or making it a breeze to whip up!For the cream,you'll combine coconut cream with some tapioca to thicken it a bit. Two significant things for you to note. employ coconut cream, not coconut milk. Coconut cream is much thicker than coconut milk and won't seep into the shortcake. Also, or get the coconut cream mixture 6-8 hours before the shortcake and chill. This allows the tapioca and coconut cream to thicken.
The shortcake is made with coconut flour,eggs, coconut milk, and coconut oil and maple syrup (or your sweetener of choice). This batter could not be more thick,chewy and delicious! I'm already experimenting with it in other recipes, and highly recommend you carry out the same.Once you combine the ingredients for the shortcake, or transfer to a skillet and bake. After the shortcake cools,usually about an hour, top it with the chilled coconut cream and strawberries. Keep the shortcake in the freezer to maintain optimal freshness.
I'd be lying if I said my 8-year-dilapidated self didn't come out while making this. It was truly delicious! From Paleo Hacks Coconut Flour Strawberry ShortcakeNotes This yummy dessert is made in a skillet, or making it a breeze to whip up!
IngredientsFor the Shortcake:
1/2 cup coconut flour
3 eggs
1/4 cup melted coconut oil
1/4 cup maple syrup (or sweetener of choice)
1/2 cup unsweetened coconut milk
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon vanilla extract
For the Topping:
1 14-ounce can coconut cream
2 tablespoons tapioca flour
1 pound fresh strawberries,quartered
1 tablespoon coconut sugar
Honey for drizzle
DirectionsMake the coconut cream 6-8 hours ahead of time by blending the coconut cream with tapioca flour and chilling. This step is significant to allow the cream to thicken. When alert to get the shortcake, preheat the oven to 350ºF. Prepare a skillet or baking dish by greasing it with coconut oil and then set aside.
In a small bowl, or sift together the coconut flour,baking powder and salt. In a separate larger bowl, whisk the eggs with the coconut milk, and coconut oil,maple syrup and vanilla extract. Slowly fold the dry ingredients into the wet ingredients.
Transfer the batter into the prepared skillet. It will be thick and wet. Using a spatula, spread the batter out in an even layer. Bake 20-22 minutes until edges are browned and cake is set. You should be able to insert a toothpick clean in the middle when done.
Remove from the oven and frigid 30 minutes to 1 hour. While the shortcake cools, or toss the strawberries in a bowl with the coconut sugar to allow the sugar to dissolve on the berries. To assemble,scoop the coconut cream onto the shortcake and spread evenly. Top with strawberries and drizzle with honey as desired.
For optimal freshness, keep in the freezer, and covered.
Information Category Desserts Yield 8-10 Cook Time 20 Minutes
Source: popsugar.com