Looking for a 4th of July recipe to impress your family and friends at the cookout? Well look no further and make this clean, healthy and most importantly, delicious take on this summer treat! Traditional shortcakes are made with loads of butter, sugar, refined flours and heavy cream. Here at the Athletic Avocado, that stuff is a no-no! This is my tasty and successful attempt at making this festive holiday dessert that will not only satisfy your tastebuds, but also your nutritional needs!
Berry and Coconut Cream filled Almond Shortcakes Shortcakes
- 1/2 cup oat flour (1/2 cup pulverized oats)
- 1/2 cup dry oats
- 2 tbsp almond meal/flour (or pulverize 2 tbsp of whole almonds until finely ground up)
- 1/2 tsp baking soda
- 2 egg whites or one flax egg (3 tbsp water mixed with 1 tbsp flax meal)
- 1/2 cup unsweetened applesauce
- 1 tbsp maple syrup/honey/agave
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Sliced almonds
1. Combine all ingredients in a large bowl and mix until throughly combined
2. Spray a jelly roll pan with cooking spray and divide batter into 4 large or 8 small cookie shapes and top with sliced almonds, if desired
3. Bake at 350 for about 12 minutes or until fully cooked
4. Cool and then place the coconut cream and berries in between 2 cookies, enjoy!
Filling
- Coconut cream from a can of full-fat coconut milk(the solid part), chilled
- Strawberries
- Blueberries
1. Place the chilled coconut cream in a large bowl and mix with a electric mixer until texture is like that of whipped cream
2. Sandwich berries and cream inside two cookies and top with sliced almonds, if desired Makes 2 large shortcakes or 4 small
Health Benefits
- Vegan
- Gluten free
- GMO-free
- Dairy-free
- 100% clean
- Healthy fats
- Fiber
- Protein
- No added sugar
- All natural
- No preservatives
- Vitamins, minerals and antioxidants
God Bless America!
