It's been way too long, I know. Nola is totally hogging all my time and it's been hard to find the opportunity to experiment in the kitchen... I've basically been making my meatballs, tuna salad, carrot muffins and Pan-crepes on repeat to keep me holdin' on another day:) 

But this week, that all changed. Fresh organic sliced strawberries, my easy-as-it-gets coconut whip, and a spongy, lemony low-carb cake that tastes just like summer. Dreaming...

paleo-shortcake

Cake Ingredients:

zest of 1/2 organic lemon
juice of 1/2 organic lemon
1/2 cup coconut flour
3/4 cup of coconut cream (the full healthy fat goodness!)*
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp real vanilla extract 
4 eggs beaten
2 tbsp raw honey 

Method:
Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another (I like to add the lemon zest to dry). Mix together until smooth. Grease or line an 8×8 loaf pan—these would work well as muffins or mini-muffins too—and pour the batter, shake the pan a bit until you get an even top. Bake for approx. 45 minutes (cake) or 20 minutes (mini-muffins) until spongy to the touch. Let cool and serve with coconut whip and strawberries or fruit of your choice on top. 

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