From Lauren: I’m traveling with my family at the moment for a little summer vacation. We are visiting friends and extended family in my favorite city… Seattle! I’ve lined up some awesome guest posts this week and I wanted to start off with this gorgeous Paleo Shortcake from Allison at The Sprouting Seed. Can you say YUMMY?!?
Do you ever just crave something decadent? I know I do.
When I ﬁrst changed my diet and lifestyle to heal my autoimmune and digestive disorders (read the story here), I would get depressed about the loss of foods I loved. I couldnʼt eat what everyone else was eating and I felt isolated. Then I started experimenting and I found ways to enjoy the foods I COULD eat. It turned the healing process from deprivation to celebration.
This Paleo Shortcake is my answer to a craving for decadence. Ok, I have a few answers for decadence–like Raw Chocolate Cranberry Trufﬂes and my Chocolate Avocado Pudding–but Berry Shortcake takes the cake. It is revelry on a plate. I save it for special occasions; for days that I want to celebrate life and the gift of healing.
- ½ cup coconut flour (I like this one
- ¼ t baking soda
- ¼ t sea salt
- ½ cup coconut oil
- ½ cup honey
- 1 tsp. orange zest
- 2 tsp. freshly squeezed orange juice
- 5 eggs
- 1 tsp. vanilla
- 2 pints of your choice of berries (I used strawberries and blackberries)
- Zest and juice of 1 orange
- 1 Tbsp. honey
- Cream from 1 can of coconut milk (I like this one without additives)
- 1 tsp. honey
- 1 tsp. vanilla
- For the cake: combine the coconut flour, baking soda and sea salt in a small bowl.
- In a large bowl, whisk together the coconut oil, honey, orange zest, orange juice, eggs and vanilla until combined.
- Slowly add the dry ingredients to the wet ingredients. Whisk until the dry ingredients are completely incorporated into the wet ingredients. (The batter will be on the thin side.)
- Line an 11x7-baking dish with parchment paper.
- Pour batter into the lined baking dish. Spread the batter evenly in the pan with a spatula.
- Bake at 350F for 20-25 minutes or until golden brown.
- For the Berries: Zest and juice an orange in a medium bowl. (You can just use the rest of the orange you used for the cake). Add 1 tsp. honey, berries and toss to coat the berries in the juice. Refrigerate until needed.
- For the Whipped Cream: Refrigerate 1 can of coconut milk for at least 3-4 hours.The cream will separate. Scoop out the thick, white cream into a mixing bowl.
- Add the honey and vanilla and neat the cream on high with an electric mixer until soft peaks form.
- Assembly: Cut a slice of cake and put it on a plate. Arrange berries on top of the cake. I like to add a little of the juice as well. Spoon whipped cream on top.
Allison Jordan blogs at The Sprouting Seed. She’s a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life. Visit her on Facebook, Pinterest, Twitter , Instagram and Google +.