Shortcake (Coconut Flour)

This recipe is grain-free, low carb, can be made sugar free, quick and easy to whip up and is delicious! Eat it plain, as is, or served with your favorite berries or berry sauce atop, with or without whipped cream. Another serving suggestion is with chocolate sauce and whipped cream. Enjoy!

INGREDIENTS:

• 1/4 Cup coconut flour
• 3 TBSP melted butter, coconut oil, or other neutral oil
• 1/3 Cup JUST eggs vegan liquid egg replacement
• 3 TBSP sweetener (or about 6 stevia packs)
• 1/4 tsp rum
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1/4 tsp baking powder

METHOD:

1. Turn on your toaster oven (If using) to 400 degrees.
2. Meanwhile prepare a 6 muffin tin with muffin liners (or grease with butter, coconut oil, or other neutral-flavored oil)
3. Begin by mixing together in a bowl all of the dry ingredients. Make sure the mixture is well combined and none of the dry ingredients have lumps.
4. Stir in the melted butter or oil, as well as the liquid JUSTeggs brand egg replacement.
5. Mix well to combine.
6. Drop by heaping TBSP into prepared muffin tins. Distribute batter evenly between 6 muffin tins. Batter rises, but it doesn’t spread much, so spread it out evenly in the muffin tin before baking.
7. Bake until golden about 10-15 minutes depending on your toaster oven.

Various Serving Suggestions:

• This recipe yields 6 small shortbread portions. Those individual portions can be slit in half to stuff with , or top with, fruit of choice and cool whip/whipped cream. It makes a nice snack or dessert.
• Leave out the rum, cinnamon powder and sweetener; use olive oil in place of butter or coconut oil for a savory flavor. Pairs nicely with garlic or Italian seasonings.
• For portion control, you could bake for a shorter time, 12 mini muffins instead of 6 regular muffins.
• As is, this recipe tastes great as a short cake (with any fruit/juice and whipped cream).
• Top with cream cheese.
• Other topping ideas, besides fruit include just using whipped cream. And/or adding chocolate bits. Walmart carries a sugar free brand of chocolate bits. Or, you can make your own.
• Taste great at room temperature with some butter on it.
• Try it with sugar-free jelly or jam.
• This recipe is surprisingly quick and easy to make, with very little clean up. You can make it frequently.

Source: For this recipe, I looked at high carb recipes, gluten free recipes, and other online recipes which were similar to this one. Then I made up a hybrid type recipe without any of the allergens the folks I’m cooking for avoid.