Coconut Flour Strawberry Shortcakes with Coconut Whipped Cream

http://www.glutenfreewhisperer.com/2013/06/08/coconut-flour-strawberry-shortcakes-with-coconut-whipped-cream/

SHORTCAKE INGREDIENTS:

– 6 eggs I like to use farm fresh

– 1/2 cup butter (or ghee), melted and browned

– 1/4 cup raw honey

– 2 tablespoons pure vanilla extract

– 1/2 teaspoon sea salt

– 1/2 teaspoon baking soda

– 1/2 cup coconut flour

1 teaspoon of cinnamon

DIRECTIONS:

Preheat the oven to 350 degrees.  Line 12 muffin cups with liners, or grease with coconut oil.

Brown the butter, and set aside to let cool slightly.  In a medium bowl, combine eggs, honey, vanilla and browned butter.

Add in the sea salt and baking soda.

Sprinkle the coconut flour over the mixture and then whisk into the batter, mixing until there aren’t any more clumps.

Divide the (runny) batter evenly among the prepared muffin cups (about 1/4 cup each).

Bake for about 20 minutes, or until a toothpick comes out clean.

Coconut Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk

½ teaspoon sugar (optional)

1 teaspoon gluten free vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in for 5 hours.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream.

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

Enjoy!

Some More Simple Nutritious Treats by Kristi Richard

Carob Almond Balls

1 c. sunflower seeds

1 c. raisins

2 T. raw honey

2 T. carob powder

1 c. almond butter

1/2 c. sesame seeds (optional)

In food processor, chop all seeds/nuts. Add remainder of ingredients tomake smooth thick paste. Roll into 1″ balls, roll in finely shredded coconut.Makes 2 dozen

FUDGE BALLS

2 C. DATES

2 C. ALMOND BUTTER

1/2 C. CAROB POWDER ( or raw cacao powder, which is loaded with antioxidants)

1. In a food processor, blend the dates to a smooth paste.

2. Add the remaining ingredients & process until smooth.

3. Remove. Form into round balls.

These roll better when chilled. They will keep a long time inrefrigerator.Good rolled in nuts, coconut, sesame seeds, etc.

Chocolate Satin by Kristi Richard

2 small ripe avocadoes
or
1 large ripe avocado
1/4-1/2 c agave nectar
1/4 c cacao powder
2T coconut cream concentrate
1 T vanilla
dash of sea salt

Place all ingredients in high-powered blender, such as Vita-Mix, and blend until smooth. You may need to pause and stir ingredients around a bit and tamp them back down until you reach a smooth consistency.
Chill and eat! 🙂

This is delicious served as a dip for strawberries, bananas, and my fave, pineapple. A great breakfast treat or a delicious dessert…. I have even brought this to entertain and the platter is wiped clean and it has become a frequent request.

Ingredient notes: Be sure avos are very ripe, even the over-ripe ones that have become a bit discolored work great in this (kinda like over-ripe bananas). Use agave nectar to taste. For a truly raw treat, use raw cacao powder, otherwise use a healthy cocoa powder. Oh, and if you adore dark chocolate, use more cacao powder. I do! 🙂 The coconut cream concentrate is optional, but adds a delicious buttery depth of flavor that is missing otherwise.

Kale Krisps by Kristi Richard

Deliciously Live Kale Krisps

2 bunches kale, de-stemmed, and torn into small pieces by hand

Place kale in a very large mixing bowl.

Coating:

1/3 + 2 T sesame tahini

1/3 + 2 T almond butter

½ c apple cider vinegar

½ c water, more if needed for consistency

¼ c fresh parsley

¼ c Nama Shoyu

2 green onions

1 clove garlic

1 lemon, juiced

¼ t sea salt

Combine all ingredients in blender and blend until smooth to get a thick yet pourable consistency.  You may have to add more water to achieve smoothness.  Pour over kale and mix thoroughly with your hands generously coating each piece of green.

You want this mixture to be really covering and sticking to each piece.

Place greens onto a dehydrator tray fitted with mesh screen and Teflex sheet.  Dehydrate for 4 hours at 110 degrees or until crispy.  You may need to rotate trays occasionally to achieve uniform crispness.

NOTE: Other dense leafy greens (i.e. collards, swiss chard,etc.) also work successfully with this recipe.

Raw Brownies by Kristi Richard

Raw Brownies
1 c walnuts ( I use a mixture of walnuts and pecans for a more “buttery” flavor)
1 c dates ( I used pitted medjool dates)
1/3 c cacao powder ( use more or less depending on how dark you like your chocolate)
pinch sea salt (optional)
dash vanilla extract (optional)
Place above ingredients in food processor and and blend with s-blade about 30 seconds, should be crumbly,dry and chunky but able to be pressed and stick together. Sometimes I have to add a few more dates for stick power.
Press into a small pan and place in freezer.

Now for the icing….. Oh yeah!
1/4-1/3 c each coconut oil, agave nectar, and cacao powder
with optional dash of sea salt and splash of vanilla extract
Whisk with fork until very smooth. Pour over brownies. Place in freezer until icing is set.
Cut into very small pieces and store in freezer. They can be served at room temp or from fridge but will be much more gooey.
The “dough” can also be rolled into balls and rolled in shredded coconut or chopped nuts or cinnamon. Use your imagination. These make a very elegant dessert garnished with strawberries just before the icing is set. Of course if you do this, store in fridge, so as not to freeze strawberries.

Enjoy guiltlessly! 🙂