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And just like that, June’s gone??? Julyin’! LOL. Well, as a school teacher, I can tell you that I plan to live up every minute of this summer break. So, in the spirit of what I’ll call “Independence Month,” I decided to have a little fun with an AIP version of a sweet summer (or whenever) shortcake dessert that most of us have enjoyed a time or two.
I chose to add the fresh blueberries separately, but I’m sure you could toss them in with the strawberries and maple syrup if you’d like. I have no doubt we all deserve and are overdue for a little fun in the sun this summer… and while you’re at it, I hope you’ll treat yourself to this shortcake as well.
- Berries and syrup:
- 2 cup strawberries, chopped
- 2 tablespoon maple syrup
- 1 cup fresh blueberries
- 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
- 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!