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Clean Strawberry Shortcake

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
Print Recipe
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!
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Strawberry Shortcake—Clean Style
Print Recipe
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!
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Ingredients
  • 1 can garbanzo beans (drained)
  • 2 eggs (room temperature)
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/4 cup sugar (or 20 drops of Stevia)
  • 2 tbsp coconut oil
  • 1/3 cup shredded unsweetened coconut
  • almond milk or coconut milk (for thinning)
Whipped Cream
  • 1 can coconut milk (chilled overnight)
  • 2 cups fresh strawberries or any berry in season
Servings: people
Instructions
  1. Preheat oven to 350°.
  2. With a fork or potato masher, mascerate the strawberries until they’re chunky and a little liquidy. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Whip with an electric beater until fluffy (about 2 minutes). Cut biscuits into squares and top with strawberries and cream.
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Comments (8)

  • Dory Morris 5 years ago Reply

    Sounds wonderful!!!

  • Edith Ballew 5 years ago Reply

    Just wanted to say how nice it is to see that I can put in the serving size for two and it gives me the right amounts to use. LOVE IT!!!

    Stacey Morris 5 years ago Reply

    I love it too, Edith! My web designing genius, Frank Weaver, is just that – a genius!

    Frank Weaver 5 years ago

    Awww, you’re too kind, Stacey! ♥

  • Amy K 4 years ago Reply

    Hi – what size can of garbanzo beans? We usually have the very large cans (32 oz I think), and I think you may mean the smaller ones (12-15 oz)?

    Thanks.

    Stacey Morris 4 years ago Reply

    Hi Amy – I’m referring to the 15 ounce size – not the supersized 🙂 Happy Cooking!

  • Suzanne 3 years ago Reply

    You’re a culinary genius! I just adore you.

    Stacey Morris 3 years ago Reply

    Thanks Suzanne! Hope you take the challenge 🙂

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