When I went gluten- and cow-dairy-free, regrettably my favorite dessert got tossed on the junk pile of culinary history, because two of the three ingredients involve white flour and heavy cream. Since writing my cookbook, however, I’ve become much more creative in my endeavors to enjoy comfort food while remaining clean. It dawned on me then that I could indeed eat strawberry shortcake again! The procedure would be the same as with any other recipe I’ve made over: tastes and textures are mimicked and approximated, ingredients are swapped. The result? Pure ecstasy!
Strawberry Shortcake—Clean Style
The biscuits in this recipe are made from garbanzo beans, and the whipped cream from coconut milk. But the strawberries are the real deal. No need to alter anything there!
With a fork or potato masher, mascerate the strawberries until they’re chunky and a little liquidy. Set aside.
Combine all biscuit ingredients in a food processor or Vitamix and blend until smooth. The consistency should be slightly thinner than cake batter, so add almond milk if needed.
Spray a square brownie pan with cooking spray and pour batter into pan. Bake 25 minutes and do a toothpick test in the center. If it comes out clean, remove from oven. Otherwise bake another 5 to 10 minutes.
While biscuits are cooling, open the chilled can of coconut milk. The fat will have risen to the top. Scoop it out into a small mixing bowl and set water aside.
Whip with an electric beater until fluffy (about 2 minutes). Cut biscuits into squares and top with strawberries and cream.