I came across a gluten free Strawberry Shortcake recipe a few days ago and it looked amazing, however, at over 500 calories per serve….crazy!!!!! The amount of cream in it was shocking both used in the biscuit part and ofcourse the filling! So I wanted a much more health concious version with alot less calories and healthier fats. I wanted to make this for the kids upon their return home from a weekend with their dad, I had them all set up on the table with a nice milo drink for when they walked in the door. My 12yr old son doesnt like strawberries but loves strawberry jam so i just did strawberry jam with cream on his. They were incredible! I didnt have one for myself but pinched a bite of the kids lol. I had to make a couple of smaller ones so i could stretch the recipe out so everyone got one.
I love using coconut oil, it has so many health benefits (will do a page about it I think) you kind of gasp with the high fat content but really its a great healthy fat with lots of healthy benefits inside and out!! Haircare, skin care, lice treatment (yep thats right, lice treatment, I have used it as a lice treatment and worked a treat). Lets quickly get off that subject as we dont want to ruin you appetite for this yummy treat lol. The fat content really isnt that much different to butter anyway, so dont panic over the fat in coconut oil, I promise its so good for you! Coconut oil increases the body’s metabolism and therefore causes your body to burn more energy (fat) and gives you more energy to do the things you want to do! Coconut oil is the best food source of lauric acid, second only to mother’s milk! Lauric acid has many wonderful properties, among them anti-bacterial and anti-viral functions. Fats in coconut oil also enhance immune system function and help balance and normalize body lipids. Coconut oil contains health-building medium chain fatty acids.
I even used it to make chocolate today, dairy free and low fodmap!!! I know right? how cool is that! Recipe will be up later today.
1 cup brown rice flour (or for a grain free option you can use almond flour)
1/4 cup coconut oil, melted
3 Tbsp of maple syrup or rice syrup (if not on low fodmap diet then honey is fine)
3 Tbsp coconut flour
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
small tub of thickened cream or lactose free zymil cream or Liddels lactose free plain yoghurt (its low fodmap)
1 tsp vanilla
1 punnet strawberries
Preheat oven to 160 degrees. Line a baking tray with grease proof paper. In a mixer bowl beat coconut oil, eggs and maple syrup until well combined. In a seperate bowl combine dry ingredients and mix together to combine, add to the wet ingredients and beat on a low speed until well combined. Using an ice cream scoop, scoop mounds onto the baking tray, this should make about 4. Bake for aproximately 18-20 minutes until nice and golden. While these are baking, slice your strawberries thinly and beat the cream with the vanilla until nice and thick. Allow your biscuits to cool on the tray for 5 minutes before transfering to a wire rack. When cool slice in half, on the bottom biscuit layer strawberries, dollow with cream (or put your cream in a piping bag with a 1M wilton tip for a pretty swirl). If using yoghurt then mix yoghurt with vanilla. Then layer again with strawberries and place top biscuit ontop. And enjoy!!
Jordan’s Stawberry jam and cream version