March 23, 2022

Ingredients

Shortcakes

  • 3 cups organic almond flour

  • 1 teaspoon baking soda

  • 1/8 teaspoon sea salt

  • 2 organic pastured eggs

  • 2 tablespoons organic honey

  • 1 tablespoons fresh organic lime juice

Lime Coconut Cream

  • 1 13.5-ounce can full fat organic coconut milk, refrigerated overnight

  • 1 teaspoon organic vanilla extract

  • 2 teaspoons organic honey to taste

  • 2 organic limes, zested

Strawberries

  • 1 quart organic strawberries, sliced

Instructions

Shortcakes

  • Preheat oven to 325 degrees.

  • Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center of the almond flour mixture and add eggs, 2 tablespoons honey and lime juice. Stir until well combined and a soft dough forms. Drop biscuits by large spoonfuls onto a baking sheet lined with parchment paper.

  • Bake until golden brown, 15-20 minutes. Cool completely on wire rack.

Coconut cream

  • Open the bottom of a can of coconut milk and pour off liquid. Scoop the coconut cream into a bowl and beat with a hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined.

  • Fold in the zest of one lime. Refrigerate until ready to serve.

Assembly

  • Split the shortcakes and layer the bottom with sliced strawberries and whipped coconut cream. Replace the shortcake tops and garnish with remaining lime zest.

Nutrition

Calories: 235kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 153mg | Potassium: 171mg | Fiber: 5g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg