Strawberry Shortcake the Smart Way!

| Thursday, May 9th, 2013

When it is strawberry shortcake time it can be frustrating if you have sensitivity to gluten.  This recipe is a delicious, healthy alternative as it is lower in fat and calories and could be gluten free as well.  The flavor is outstanding and no one will notice the absence of so many eggs and butter.  (I’d tell them anyway…they’ll most likely thank you).

 For Shortcake

2/3 cup milk
½ t. apple cider vinegar
1/2 cup maple syrup
1/3 cup grape seed oil (increases high-density lipoprotein HDL-C or “good cholesterol” levels and reduces LDL levels).
1 ½ t. vanilla extract
½ t. almond or lemon extract
1 egg (farm fresh free range will make a nutritional as well as taste difference)
1 2/3 cups spelt flour or almond meal (you could mix the two if you like but almond meal would make it gluten free)
¾ t. baking powder
½ t. baking soda
¼ t. salt

Topping:  Honey, Raspberry jelly or apricot marmalade to spread on top

1 quart organic strawberries, rinsed, hulled and sliced

Directions for Shortcake

Preheat oven to 325º
Grease a springform pan and line the bottom with parchment paper and grease as well.
Mix milk, vinegar in large bowl and set aside a couple of minutes to curdle.
Beat in syrup, oil, egg, vanilla and almond extracts.
In a separate bowl whisk flour(s), baking powder, salt and baking soda together.
Add flour mixture to wet mixture and blend thoroughly but don’t over mix.
Pour into prepared spring form or  8″ cake pan

Bake 30 minutes in preheated oven or until toothpick comes out clean (don’t over bake)
Let cool and then remove carefully from pan.

Place berries over top of cake and brush with a little melted apricot marmalade or honey.
Cut into wedges and serve with whipped coconut cream (recipe below).  A sprig of mint is a beautiful touch.

Directions for Coconut Whipped Cream (Recipe from our good friend, Dave Shumannfang)

1 12 oz can coconut milk (Thai Kitchen brand regular; not light)
1/3  Cup confectioners (powdered) sugar
½ tsp vanilla extract

Chill the can of coconut milk in the refrigerator for several hours, or overnight.  This will cause the cream to rise to the top of the can.  Once chilled open the can, and scoop the solid cream into a mixing bowl, leaving the coconut water behind. (save water to add to a smoothie later)
Using a hand mixer (use a stand mixer if you don’t have a hand mixer), whip the cream.  Add the sugar about a tablespoon at a time, and keep mixing, until it is fully incorporated. Add the vanilla, and mix until smooth and creamy.  Don’t skimp on the time to get it whipped up with lots of air.
Total mixing time will be several minutes.
Cover the bowl and refrigerate until ready to use.  It’s best for it to chill for several hours before serving. Place a dollop on each slice of shortcake and enjoy!

                                                                                                          

-To your good health, Lee Newlin