Saturday, June 22, 2013

Breakfast Strawberry Shortcake

Gluten Free/Grain Free/Dairy Free

Here's the deal: I consider this a breakfast meal, because it is light in sweetness and made with almond flour "shortcake" which gives you added protein without the heavy carbs that a lot of GF baking comes with.

When I had to start cooking gluten free (GF) I quickly realized that the myth I had heard about losing weight when going GF was so not true, when it came to baking with the typically flour replacements: rice flour, potato starch, tapioca starch, pre-made mixes like the delicious Pamela's, etc. Some of those products typically have a higher carb index than even wheat flour and left us feeling heavy an icky.

Thankfully, I discovered almond flour. Most of my baking focuses around it and being grain free (most of the time) seems to really make us feel better.

So, If you haven't tried almond flour, this is a yummy recipe to start with.

The night prior ( or many nights prior) place a can of coconut milk, right side up in the refrigerator, so the top of the milk will completely separate and stiffen.

What you need:
1 cup almond flour, packed
2 eggs, free range
2 Tbls honey, organic, raw/unfiltered (if possible)
1/4 tsp baking soda
1/2 tsp apple cider vinegar, organic, raw
1 tsp, vanilla extract, gluten free

1 1/2 cup strawberries, sliced, organic
2 Tbls  honey, organic, raw/unfiltered (if possible)

Whipped topping:
1 can coconut milk, full fat (Thai coconut brand works very well), organic
1 Tbls honey, organic, raw/unfiltered,(if possible)
1 Tsp vanilla extract, organic

What you do:

Mix all ingredients in large mixing bowl. Pour mix into muffin pan that is lined or well oiled. Makes 4-5 muffins. Bake on 350 for 18 to 20 minutes. Check with toothpick and set aside to cool.

While muffins are baking.
Mix strawberries and honey and place in refrigerator to produce liquid ( if this is done the night prior, it will make more juice)

Whipped topping:
While muffins are baking. Carefully, without shaking, remove coconut milk from refrigerator and remove top of can. Scoop ONLY the thick milk from the top of can and place into mixing bowl; once you get to coconut milk liquid, stop scooping. Add vanilla and honey to thick coconut milk/fat and using an electric mixer,  mix coconut mixture until firm like whipped topping. If you get the thin liquid from the can your topping may not become stiff, placing it in fridge may help.

Once muffins are cooled, slice on in 1/2, place both halves in a bowl, add strawberries and whipped topping and enjoy. 

This may seem like a lot of steps, but it is honestly fairly easy. I can easily whip this up early in the morning before hubs is off to work. Enjoy.


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