Paleo Strawberry Shortcake

 This was so yummy!! I wanted to make coconut whipped cream for this but I didn't have enough time to chill my can of coconut milk, so I used icecream instead! Next time we will have it with coconut whipped cream!

Serves 4

Ingredients:

Strawberries (as much as you'd like)
honey (optional)
coconut or almond ice cream

For the shortcake:
1 1/4 C. almond flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. lemon juice
2 Tbs. coconut oil, melted
2 Tbs. honey
1 egg

Directions:

Wash strawberries. Take out about a cup or so depending on how many strawberries you use. Blend them in a food processor with a drizzle of honey to make a sauce. Slice the remaining strawberries and add to the strawberry sauce. Set in fridge.

Preheat oven to 350 degrees. In a medium bowl mix together egg, oil, honey, and lemon juice.  Add in salt, baking soda and almond flour. Mix until batter is well combined, it will be sticky. Drop a big rounded spoonful of batter (basically 1/4 of the batter) onto a parchment lined baking sheet. Bake for 20-25 minutes or until golden brown.


Serve the shortcakes warm. Place berries on top and ice cream (or whipped cream). The shortcakes make a good cookie too. Since there is only three of us, we ate the other one as a cookie! :)