Grain Free Strawberry Shortcakes

Posted by on Jul 11, 2011 in Blog, Food, Recipes | 1 comment

¼ cup sifted coconut flour

3 tablespoons butter, melted

3 eggs

3 teaspoons Xylitol

¼ teaspoon salt

¼ teaspoon vanilla

¼ teaspoon baking powder

1/8 tsp fresh squeezed lemon


Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake 400F for 15 minutes. Serve topped with fresh strawberries and whipped cream. Makes about 6 cakes.


16oz Organic Fresh Strawberries

1 tsp Xylitol

1/8 tsp fresh squeezed lemon


Prepare strawberries and mash all ingredients together to make a chunky syrup.  Allow to sit for 30 minutes.  Cut cakes in half and spoon mixture over cakes-allow to stand 10 minutes before serving.  Top with Coconut milk ice cream (no sugar added by So Delicious) or whipped cream if you are not dairy sensitive.  ENJOY!!

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One Comment

  1. Hi,
    I just listened to your talk on gluten free on the GFschool podcast, and found it very informative. I do eat a healthy diet and therefore not drawn to the overly processed foods on the GF shelf. I probably follow a Mediterranean diet in general, but with Hashimotos, and a number of the health issues associated, I have tried several times to quit gluten, but because I struggle to maintain weight in the first place, in spite of eating well and not skipping meals, I panic and stop because my weight goes further down and family and friends comment on how thin I look, and I go back to eating gluten, and gain a couple of pounds, but can never really go back to a really healthy weight of before. Not that I have ever been overweight because I have always eaten healthy. I am 59 years old, and know that my gluten sensitivity is worse now. I have GERD, and have some relief from completely omitting milk from my diet, and dairy in general.
    The mistake I have made in the past with quitting gluten is thinking that in order to avoid dropping too many pounds, I start loading up with the better grains in general, and I probably do more damage to my gut because I end up with bad constipation from over doing it with Teff, quinoa, and other healthy GF flours. I am not a fan of sugar, and apart from a minute amount of raw honey on pancakes, I can quite easily live without it.
    I would love to be done with gluten for good, but just dreading the inevitable weight loss that is very difficult, especially as I have struggled with this issue since 2010, a year after undergoing open heart surgery for a spontaneous coronary artery dissection. I mention this because I have read that medical trauma can push a person from gluten sensitivity to celiac disease. I have not yet undergone testing for that.
    I truly wish there was more information about the people like myself who are struggling to maintain weight, and need help during this transition period of giving up gluten.
    I noticed that you didn’t mention a book of yours, or another good GF cookbook to follow and guide people to sensible eating. Especially for those of us who struggle to maintain our weight.
    Thanks, and sorry for very long comment.

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