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In our newest episode of Alt-Baking Bootcamp, Mia and Jenny are whipping up a healthy 🍓 strawberry shortcake 🍓 recipe with coconut whipped cream! 🍰 This recipe is gluten-free, grain-free, refined sugar-free, and lactose-free. But believe us, it’s so delicious, you won’t even miss any of the traditional ingredients. You’ll be making it allllllll summer long. Oh, and you’ll want to bookmark that coconut whipped cream recipe. It’s so easy and tasty, you’ll want to add a dollop to all of your desserts from here on out. #healthystrawberryshortcakerecipe #wellandgood #altbakingbootcamp
Makes 10 shortcakes
1 can full fat coconut milk, refrigerated overnight
2-3 pints of fresh strawberries
Juice of 1 lemon
1-2 teaspoons coconut sugar (optional)
2 cups almond flour
½ cup coconut flour
2 organic eggs
¼ cup ghee or coconut oil
¼ cup honey
1 tsp vanilla extract
½ teaspoon baking soda
Pinch of sea salt
Wash and cut strawberries. Toss with lemon juice and coconut sugar and let macerate at room temperature for 1 hour.
Meanwhile, prepare the shortcake:
-Preheat oven to 350 degrees and line a baking sheet with parchment paper.
-Combine coconut flour, almond flour, baking soda and salt in a mixing bowl.
-In a separate bowl, whisk together eggs, honey and vanilla, then add melted ghee or coconut oil. Make sure the ghee/coconut oil isn’t so hot that it cooks the eggs.
-Add egg mixture into dry ingredients and mix until a dough is formed.
-Using an ice cream scoop, make rounds of dough and flatten with a spoon or the palm of your hand. You can shape them with a cookie cutter or a round glass.
-Bake for about 15 minutes or until lightly brown on the edges.
Coconut whipped cream:
-Throw egg beaters or whisk and stainless steel mixing bowl in the freezer for about 10 minutes before starting.
-When you open the coconut milk, it should have separated into a solid cream and a liquid. Reserve the liquid for smoothies and add the cream to the mixing bowl.
-Using a stand mixture or egg beaters, whisk on high for about 30 seconds, then slowly add in vanilla. Continue to whisk for another minute or two until it thickens. Keep in an airtight container in the fridge for 1-2 weeks.
-When ready to serve, place a biscuit on the bottom of a plate, top with a spoonful of strawberries, coconut whipped cream and a sprig of fresh mint.
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