This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
This is a fun one for all of you berry lovers out there – strawberry shortcake bites! They feature a super tasty shortcake base made with my favorite Otto’s Cassava Flour, topped with a big dollop of coconut cream and fresh berries. The biscuits come out a little darker than traditional shortbread due to the coconut sugar, but they taste delightful. I like to make these in a small bite-size using the top of a small-necked mason jar to cut the biscuits.
If you haven’t made your own coconut cream at home yet, there are a few tricks you should know about. First, you want to start off with the right brand of coconut milk. Some brands are grittier and/or less creamy than others, making them not the best choice for making this fluffy cream (but fine for say, a curry dish!). The brand I have found yields fluffy whipped cream, every time is Arroy-D. None of my local shops stock it, so I order online from Amazon. The second tip, once you’ve got the right brand, is to make sure to refrigerate your coconut milk for at least three days before trying to separate the cream.
Lastly, make sure your biscuits are fully cooled before topping with cream and berries. Coconut is notoriously temperature-sensitive, so it will melt if you try and top something warm. Plus, the biscuits develop the best texture after they have cooled.
- For the biscuits:
- 120 grams cassava flour
- 3 tablespoons coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup palm shortening
- ½ cup coconut milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- For the cream:
- 1 14-ounce can creamy coconut milk (I prefer Arroy-D), refrigerated for at least 3 days
- 1 tablespoon maple syrup
- Fresh strawberries
- ½ teaspoon vanilla
- First, make the shortcake bites. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Combine the cassava flour, coconut sugar, baking soda, and salt in a medium bowl and stir to combine. Add the shortening and cut into the flour mixture with a pastry cutter, until pea-sized granules form. Do not over mix. Set aside.
- Combine the coconut milk, lemon juice, and vanilla in a small bowl and whisk to combine. Add to the flour mixture and stir with a wooden spoon until just barely combined; mixture will be slightly crumbly.
- Transfer to a lightly floured countertop or cutting board and form gently into a large ball using your hands. Do not work the dough. Use a floured rolling pin to roll into a 2-inch thick puck. Use a floured biscuit-cutter or the opening of a small mason jar to cut one or two bites out of the dough. Press down only, don't turn your cutter. Transfer to the baking sheet, gently rework the dough, and continue until you have no more dough left (you should make about six 2-inch thick biscuits).
- Cook for 14 minutes, or until lightly browned. When finished, transfer to a wire rack to cool fully.
- When the biscuits are fully cool and you are ready to serve, make the cream. Open your can of coconut milk and carefully scoop only the firm creamy top layer into a medium bowl (it should be about ½ of the can of coconut milk if you use a brand like Arroy-D). Add the vanilla and maple syrup. Mix with a handheld mixer for 5 minutes, or until the cream develops some texture. (Note: coconut cream is notoriously fussy - make sure to use a truly creamy brand of milk, ensure it has sat undisturbed in the refrigerator for at least 3 days, and make sure all of your tools are cold when making this cream).
- Serve shortcake bites with a dollop of cream and fresh strawberries on top.