This recipe is a dessert. It is healthier than the regular version, but for those you are having trouble keeping calories down you should proceed with caution.
Makes 8 servings – make sure you pay attention to serving size
Cashew Cream
-1 ½ c whole raw cashews
-3 cups water
-1c fat free milk
-1 tbsp vanilla paste
-1 tbsp pure maple syrup (use other sweetener to save calories if desired)
Strawberry Shortcakes
-2 cups fresh strawberries, stemmed and diced
-2 eggs
-1/4 c pure maple syrup
-1/4 c virgin coconut oil, melted
-1 tbsp vanilla paste
-2 ½ c almond meal
-1/2 tsp coarse sea salt
-1/2 tsp baking powder
The night before making recipe, cover cashews with water in a bowl. Cover bowl and refrigerate overnight. The following day, remove cashews and drain water. Place all cashew cream ingredients in a blender mix until you have a thick texture. About 5 minutes. Puree ½ cup strawberries. Place in a bowl, add remaining berries and toss gently until evenly coated. Cover and refrigerate. Preheat oven to 350.l line a baking sheet with parchment paper. In a large bowl beat eggs , maple syrup, coconut oil and vanilla paste until frothy. Add almonds meal, salt and baking powder to egg mixture and stir until well combined. Batter should be stiff. Drop batter onto prepared baking sheet. Bake 20-25 min. or until golden on top. Cut cakes in ½. Top one half with strawberry mixture and 2 tbsp cashew cream then top with other half of cake. Enjoy!
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