This weekend was a momentous occasion in Boston, marking the first day we’ve broken 80 degrees, so you know what that means – it’s time for strawberry season! There’s nothing better than when it finally feels like sweet sweet summertime – except for maybe enjoying something that tastes like sweet sweet summertime, too.
You guys know the drill – I love baking, and I love sweets, but I love finding ways to simplify recipes and make them a little bit healthier so that I can indulge to my heart’s desire. So without further ado, I introduce… healthier coconut strawberry shortcake bites, inspired by Confessions of a Fit Foodie! They’re gluten free, dairy free, pretty darn easy to make, and of course, sweet and delicious. Here’s how it works:
What you’ll need:
- 1 lb. of strawberries
- ½ cup coconut flour
- 2 tbsp coconut flakes
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla
- ½ cup unsweetened vanilla oat milk (or milk of your choosing)
- 3 eggs
- 1 can coconut milk for whipped cream (or you can be lazy like me and use a can of coconut whipped cream!)
What you’ll do:
- Chop strawberries into quarters, sprinkle with a little sugar or maple syrup, and set aside in the fridge
- Mix the dry ingredients together
- Whisk the wet ingredients separately, adding the eggs last
- Slowly add the dry mixture to the wet, stirring continuously
- Spoon into small muffin pan
- Bake for 15 minutes
- Whip the coconut milk for ~ 5 minutes (or, if you’re like me, grab a can of whipped cream from the fridge that’s already ready to go)
- Add whipped cream and strawberries on top and enjoy!
That’s it from me! Here’s hoping there are many sunny days with a side of strawberry shortcake bites ahead. ☼
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