Red, White and Blueberry Shortcake

Author: Kris King

Prep time: 2 hours 15 mins

Cook time: 30 mins

Total time: 2 hours 45 mins

Serves: 12, depending on size

Ingredients

Berries and syrup:
2 cup strawberries, chopped
2 tablespoon maple syrup
1 cup fresh blueberries
Biscuits:
2 yellow plantains, peeled & chopped (approx 3 cups chopped)
½ cup olive oil
⅔ cup coconut milk
¼ cup unflavored sparkling water
1 tablespoon maple syrup
1 teaspoon vanilla
1½ cup cassava flour
¼ cup coconut flour
1½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon sea salt
Coconut whipped cream:
1 14 oz can coconut cream or full fat coconut milk (chilled in refrigerator overnight)
1 tablespoon maple syrup
½ teaspoon vanilla

Instructions

Start with the berries and syrup. Combine strawberries and maple syrup. Stir, seal and set aside for a few hours to overnight.
Now, make your whipped cream. Combine all whipped cream ingredients in a chilled mixing bowl (only need about 10 minutes to chill the bowl). Beat coconut cream in bowl until creamy. Add vanilla and maple syrup and mix until creamy (about a minute).
Next, make the biscuits. Preheat oven to 350 degrees F. Combine all wet ingredients, except sparkling water. Combine all dry ingredients in a large bowl.
Add dry to wet and mix until well combined. Add sparkling water half way through mixing.
Using a large cookie scooper (about 2 oz is the size I used), scoop and plop your batter into baking sheet lined with parchment paper. Bake 25-30 minutes.
Serve warm with strawberries in syrup and fresh blueberries with your coconut whipped cream -- yummm.
Optional: go even bigger and serve á la mode with an AIP-friendly ice cream. Enjoy!

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/red-white-and-blueberry-shortcake/