Luscious Paleo Strawberry Shortcake

by | May 11, 2016 | Recipes, Snacks and Desserts | 0 comments

By using coconut flour in this recipe, these little shortcakes are low-glycemic and higher in fiber, which means they fill you up and keep you in the fat burning zone.

Coconut flour is a great substitute for grain-based flours, and is becoming easier to find. Coconut flour is a healthy alternative for most anyone who is allergic to nuts, wheat, milk or other common foods that trigger sensitivities. Very few people are allergic to coconut, so it is considered hypoallergenic. Be aware, however, if you have a nut allergy, you may be sensitive to coconut.

 And, strawberries are loaded with antioxidant and anti-inflammatory nutrients, which means they possess some major health benefits for heart health, improved blood sugar stability, and cancer prevention–including breast, cervical, colon, and esophageal cancer.

Strawberries are also a juicy, delicious source of vitamin C, which helps to grow and repair collagen. So, eating vitamin C rich foods like strawberries will help you have stronger hair and smoother skin. And, did you know, that strawberries also contain a substance that makes your teeth whiter too?

Ingredients

¼ cup sifted coconut flour
3 Tbsp melted grass fed butter
3 eggs
3 Tbsp honey
¼ tsp sea salt
¼ tsp vanilla
¼ tsp baking powder

Directions

Blend together butter, eggs, honey, salt and vanilla. Blend coconut flour with baking powder and whisk into liquid batter, stirring until no lumps. Pour batter into greased muffin cups. Bake at 400 degree (F) for 15 minutes. Cool, split open and serve topped with fresh strawberries and a dollop of whipped cream*. Makes 6 shortcakes.

*REAL Whipped Cream–Whip a half pint of organic heavy cream with an electric mixer in a metal bowl until soft peaks form. Add a touch of stevia and a splash of vanilla and mix. Keep chilled until ready to use.

 Dairy Free Whipped Coconut Cream Topping–Refrigerate a can of coconut milk in the refrigerator for several hours. Open the can of coconut milk after it’s chilled, and scrape off the solid top layer of creamy coconut, avoiding the liquid on the bottom of the can.  (But don’t waste the leftover liquid, you can add it to your next smoothie.) Whip the cream with an electric mixer until it is light and fluffy, about five minutes. Add a little stevia if you would like more sweetness. The result is a silky smooth whipped cream that is not quite as thick as whipped cream made from whole cream, but just as delicious.

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at caebeling@gmail.com or 314-369-6400 or on FB Instant Messenger.

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