Hello Again, Idea Room Readers!!!
It’s me Angelina from JoJo and Eloise. I am so happy to be back here with you. Today I will be sharing another Healthy Treat with you. Some of you may remember the Honey Sweetened, Lemon Curd that I shared, last time I was here.
Well, today I am going to show you how to make a Gluten and Grain Free Strawberry Shortcake.
And, guess what?
I use that very same Lemon Curd to add a little Sweetness to this Strawberry Shortcake.
I PROMISE you!!! Even those who don’t eat a Gluten or Grain Free diet, will be asking for more.
So how about we get started on this Yummy Dessert of ours.
Here’s what you’ll need:
1 cup of Coconut Flour
3/4 Organic Plain Yogurt
7 pastured/Organic eggs
1tsp bkg soda, 1 tsp salt, 1tbs Organic Vanilla Extract
1/2-3/4 cup of honey
6 tbs of Organic/Pastured Butter
Place ALL your ingredients in a Food Processor and Blend until, all your ingredients are combined.
Your Batter will be Light and Fluffy.
The Coconut Flour naturally absorbs the liquid and can be very dry. So that’s why you use the High egg Count. You can cut the amount of eggs down and replace with more Yogurt. However I wouldn’t use less than 5 eggs for this recipe.
Substitute 1 egg for 1/3 cup yogurt.
Fill your Muffin tin and Bake at 350 for 20-27 minutes. Depending on your oven temp. You can toothpick test your center’s.
Once my Muffins were done. I let them cool and sliced them down the center.
I washed and cut some fresh Organic Strawberries, then placed a NICE spoonful of some delicious Lemon Curd as well as some homemade Coconut Whipped Cream. You can see how I did that here.
This dessert isn’t just for those who have food allergies or intolerance’s. This is a Dessert for those of you who are looking to make Healthier and Wiser choices for you and your family!
Who ever said eating Healthy doesn’t taste good?
Thank you again Amy for having me, it’s been FUN!!
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