Strawberry Season is still In Make use with this recipe! Fresh and delicious!
i was never really a strawberry shortcake fan. i’d rather just eat strawberries. I had one of my coconut visions though and anything with coconut is worth-a-makin’.
The taste you want is there and is just complimented by coconut and cardamom. A great flavor-combination.
Although, I use true whip in this recipe, it is surely not necessary. Straight coconut whipped cream or regular whipped cream (preferably from grass-fed cows) can be used, of course.
This dessert CAN be lean and yes it is! Its delicious and nutritious.
- 2 cups whole grain flour (I use a mixture: 1 cup whole wheat pastry flour and 1 cup gluten free flour mix)
- 1/4 cup coconut oil (at a room temperature of about 75; soften in glass dish over hot water if necessary or chill a bit to firm up)
- 3 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon cardamom
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