1/4 cup coconut flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup canola oil or other with non trans fat oil
3/4 cup fat free milk or 1% milk
6 cups fresh (organic preferred) strawberries cleaned, sliced toss with sugar free syrup
2 or 3 tablespoons sugar free syrup (there are several flavors you can choose at a health store) or use sugar free jam heated for 10 seconds in the microwave
1 deep dish pie pan or round 8 or 9 inch cake pan
1 cup of fat free whipped topping, we used a hand blender with 1 cup of 1 % milk, whipped until light and fluffy
Mix flours, baking powder, cinnamon and sugar together. Using a fork add margarine or oil. Mix until looks like crumbs. Add milk, stir till moistened. Put this mixture on a kneading board and knead 6 times making a round mound. Place into a parchment lined baking cake or pie pan or lightly sprayed with cooking oil, the whole rounded mound.
|These are rolled then cut out with a round biscuit cutter, makes 6 large or 8 small|
6 to 8 cut out 1/4 inch thick individual biscuits) Chad likes to save time. Bake 400 in the middle part of the oven racks on parchment paper or an oil sprayed prepared pan. Bake until toothpick is clean in the center around 15 to 25 minutes. Cool, you can then split and fill with strawberries or place glazed strawberries on top with whipped 1 % milk around 1 cup or non dairy whipped fat free topping.
Note: 1 medium slice of shortcake has 225 calories with 5 grams of fat.
|Chad is all about eating healthier. |
He shops for fat free natural and organic foods at health food stores.