The Healthier Strawberry Shortbread

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Strawberry Shortbread

Today I was hoping to tell you that I’d bought a house. an attractive 1930s Victorian farmhouse with high ceilings and plenty of big windows. It was a blank slate on the interior, it exactly how I wanted it to be so I could have made. I became likely to have a beautiful, practical kitchen for the first time in my life! I was planning to grow a garden in the relative side yard!

Of course, I got carried away and decorated it all before it ended up being officially mine. Then, the owner took it off the marketplace, for reasons with, so it is not mine that I won’t bore you. I’ll just keep located in this rented home, with its low ceilings, dingy kitchen, and beige room walls… which now seem even lower, darker, and more like stained cargo khaki shorts. Very First world problems.

On the upside, I have strawberry shortcake to talk about today! The idea stumbled on me after I nailed one of many cooked goods for the cookbook, which I am so excited to share with you next springtime. I had to make strawberry shortcake before summer ended. Here it is. That one tastes like classic strawberry shortcake, but it is created with whole grains and it’s naturally sweetened, too.

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Healthier Strawberry Shortcake

Vintage strawberry shortcake prepared healthy with honey, entire grains and coconut whipped cream.

Easily vegan, too.

Today I was hoping to tell you that I’d bought a house. A cute 1930s farmhouse that is Victorian tall ceilings and lots of big windows. It was a blank slate in the inside, it exactly how I wanted it to be so I could have made. It had been likely to be the Cookie and Kate studio! I was going to enjoy a stunning, functional kitchen for the very first amount of time in my entire life! I became going to grow a garden in the relative side garden!

ingredients

Of course, I got carried away and embellished it all before it was officially mine.  Then, the owner took it well the market, for reasons with, so it is not mine that I won’t bore you. I’ll just keep surviving in this lease house, using its low ceilings, dingy kitchen, and beige bedroom walls… which now seem also lower, darker, and much more like stained cargo khaki shorts.  First world dilemmas.

Today on the upside, I have strawberry shortcake to share! The theory stumbled on me after I nailed one of many baked products for the cookbook, that we are so excited to share with you next springtime. I’d like to find out how exactly to make shortcake that is strawberry summer ended.  Here it is. That one tastes like classic strawberry shortcake, but it is made with whole grains and it’s naturally sweetened, too.

shortcake dough

We utilized coconut milk instead of heavy cream, and there is no butter necessary in the shortcake, therefore it is effortlessly made vegan. The trick that is only coconut milk is you really must use regular (as in, not light) coconut milk for the recipe to operate well, and you’ll need to chill one can (not both) in the fridge instantaneously. Or hey, use regular whipped cream instead. In either case, while this recipe is more wholesome and nutritionally redeeming than standard strawberry shortcake, it is maybe not a low recipe that is fat. A couple of health-related records about ingredients—please purchase organic strawberries, as conventionally grown strawberries are the fruit with the pesticide content that is highest during the threat of sounding paranoid. Additionally, please buy coconut milk that comes in BPA-free cans (like the Native Forest trader and brand Joe’s). The high-fat content of coconut milk attracts the BPA out of the liners, even way more than acidic tomatoes do. I was surprised once  I learned that recently.

Healthier Strawberry Shortcake

Classic strawberry shortcake made healthier—this recipe is made with honey or maple syrup, whole grain products, and coconut milk. So delicious! It’s vegan if you employ maple syrup instead of honey. Recipe yields 9 servings (so a serious you’re that is a bit—if just 4 people, I’d probably prepare just 1 pound of strawberries, and enjoy leftover shortcakes as if they are sweet biscuits).

INGREDIENTS

Shortcake

2 ½ cups white whole wheat grains flour or regular wheat flour that is whole

2 ½ teaspoons baking powder

½ teaspoon fine-grain sea salt

½ teaspoon ground cinnamon

1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), and even  more for brushing on the  top

¼ cup honey or maple syrup

1 teaspoon vanilla extract

1 tablespoon turbinado sugar (optional), for sprinkling at the  top

Coconut whipped cream – may be replaced with 2 cups regular whipped cream, if you prefer

1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at the very least 12 hours

1 tablespoon honey or maple syrup

1 teaspoon vanilla extract

Strawberries

2 pounds strawberries that are fresh hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like)

1 tablespoon maple or honey syrup

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