Strawberry Shortcake skillets

strawberry-skillet Day Valentine soon be upon us! I’ve been looking for a healthy dessert that I can share with the kids and my husband who is “Valentiney” (is that a word?). I found this amazing recipe and I can not wait to try it! It seems out of this world! Ingredients The pan Biscuits

  • almond flour 1 cup
  • flour ½ cup arrowroot
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • sea salt ¼ teaspoon
  • ¼ cup coconut oil, melted
  • 1 large egg, room temperature
  • 2 tablespoons honey
  • 2 teaspoons lemon juice
  • ¼ teaspoon coconut oil for frying pans fat
  • 2 teaspoons coconut sugar

crushed strawberries

  • 2 cups fresh strawberries, quartered
  • coconut sugar 1 tablespoon
  • 1 teaspoon lemon juice

coconut whipped cream

  • portion solid 1 can of coconut milk in a chilled full fat
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract

Instructions For pan cookies

  1. Whisk the dry ingredients until well incorporated and all lumps are broken.
  2. Whisk the wet ingredients together and then add to dry. Stir until the mixture is uniform.
  3. Grease 2 June “oval with coconut oil pans.
  4. Using a spoon # 40 (or just a large spoon is equivalent to about 2 tablespoons), drop balls dough in greased pans. You should get about 7 drop cookies for each dish. Sprinkle the top of the cookies evenly with coconut sugar.
  5. Bake at 350 ° F for 20-22 minutes, or until a toothpick comes out clean.
  6. let cool then top with strawberries and whipped coconut cream.

for strawberries crushed

  1. in a large bowl, mix the strawberries with sugar, coconut and lemon juice.
  2. covered Set in the refrigerator for at least 30 minutes before serving.

to mousse coconut

    1. Add the coconut cream hardened tin coconut milk with all the fat to a mixing vessel cooled extract honey and vanilla. Beat on high for 5-7 minutes, or until stiff peaks form.
    2. Store in the refrigerator until serving time.

Guest Post: Strawberry Shortcake Skillets

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