Recipes, Wellness

Summer Berry Shortcake

It’s berry season and what better way to utilize their sweetness than sandwiched in between two light and crumbly shortcakes. This version is paleo, low in sugar and carbs. The perfect summer treat 

Ingredients:

  • 1 1/2 cup almond flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3 TBSP  cold vegan butter diced

  • 3 TBSP non dairy creamer or coconut cream

  • 1 egg 

  • 1 pint strawberries
  • 1 pint blueberries
  • 1/4 cup monkfruit sweetner ( can use swerve, stevia, adjust sweetness as needed)
  • zest of 1 lemon
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 1 can full fat coconut milk * you can use store bought alternatives for cream topping.

Instructions: 

Biscuits

1. preheat oven to 350 degrees, line a cookie sheet with parchment 

2. In a bowl, combine almond flour, baking powder, and salt. 

3. Add diced butter and cut into the flour with a fork, pastry cutter or your hands until the dough is crumbly. 

4. make a well in the middle of the flour and add the egg and cream. using a fork, mix the egg and cream together and incorporate all of the dough until it is soft .

5. Divide the dough into four parts and roll into a ball. Place on the cookie sheet, bake for 20 minutes or until slightly golden. The dough will be a little sticky, this is ok. 

Berries: 

1. Wash and dry the berries, slice the strawberries and mix with blueberries in a bowl, add monkfruit, and lemon zest. Let mixture sit and soak up all the 

Cream:

1. In a bowl, with a hand mixer, beat coconut cream, vanilla, and maple syrup until thickened. 

Slice the biscuit in half and layer berries and cream.  ENJOY!

Looking for more ways to boost your energy? Contact us for your Free Session.
Facebook Twitter Youtube Instagram Linkedin Pinterest Link

Related Posts