I am starting Chris Kresser’s 30 Day Reset tomorrow, so I took this weekend to indulge in a few things that I won’t be consuming for the next 30 days – such as, cocktails, cheese and Paleo treats! I’ll miss these things… but, I also look forward to having more energy and achieving some of my fitness goals.
A couple of weekends ago, I whipped up this coconut flour cake for breakfast. I shared it with you on Facebook and the feedback was really good. So, I worked on it some more and turned it into these Bite Sized Paleo Strawberry Shortcakes.
These little bite-sized strawberry shortcakes will make a perfect Valentine’s Day dessert. They are really easy to make and require that you use a minimal amount of dishes. All things key in my book!
I also love that they are mini, it helps me to not pig out. I have no will power when it comes to treats. That is one of the reasons why I rarely bake. And because baking is so messy! At least when I do it.
I highly recommend choosing organic strawberries for this recipe, as strawberries are really high in pesticide residue. They are so high, that if they aren’t organic, I won’t eat them, seriously.
Paleo Strawberry Shortcakes (Bite Sized)
Makes 26 to 28
Mini muffin pan
1 cup of coconut cream (I use this one; you can substitute coconut milk, but I think the results are better with the cream)
2 tablespoons raw honey
2 teaspoons vanilla extract (I use this one)
½ cup coconut flour, sifted (I use this one)
1/8 teaspoon sea salt
1/2 teaspoon baking soda (I use this one)
coconut oil for greasing baking dish (I use this one)
1 pint strawberries, sliced
Coconut whipped cream (find the recipe here)
- Preheat oven to 350F.
- Whisk eggs, raw honey, coconut cream and vanilla together.
- Add coconut flour and allow the batter to sit for about 5 minutes, so the coconut flour can absorb the dry ingredients. Meanwhile, grease your baking dish with coconut oil.
- Now, mix in the baking soda and sea salt. Make sure that it is thoroughly mixed. Place a heaping tablespoon of batter into each cup of your mini muffin pan. Fill the cups until they are almost full, but have a little room left at the top.
- Cook for about 18 minutes or until a toothpick inserted comes out clean.
- After they have cooked, remove them from the pan and set on a wiring cooling rack. Allow to cool for 10 minutes.
- While your shortcakes are cooling, make the whipped cream.
- Use a serrated knife to cut the shortcakes in half horizontally.
- Place a dollop of whipped cream on one half of the shortcake, add a couple of slices of strawberries and then another piece of muffin on top.
- Serve immediately or store in the refrigerator.
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