I love coconut flour so I was instantly attracted to this recipe! I thought it would be delicious having the coconut flavor and peaches together! It was! You need to know that the texture for these “shortcakes” is more like a muffin than a crispy shortcake dough. I’m still a fan of the traditional recipe with flour, but I can’t deny that this is very moist. For me….I’ll take the original! We topped our shortcakes with whipped cream, but you could use ice cream or your own favorite topping. Being allergic to gluten (or not eating it by choice) doesn’t mean you have to miss out on life’s simple sweet pleasures. With this recipe you can have your shortcake like anybody else!
1 1/4 c. coconut milk (not light)
1/4 c. honey
2 t. vanilla extract
1/2 coconut flour
1 T. flax seed
1 t. baking soda
1/4 t. salt
4 peaches, peeled, cut into small chunks and mixed with 3 T. sugar
Whipped cream or ice cream
Whipped Cream Ingredients
1 1/2 cups (375 ml) heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
Whip the cream until it begins to get stiff, then whip in the sugar and vanilla extract and continue to whip until it holds its shape.
Preheat oven to 350F. In a kitchenaid mixer, mix all wet ingredients until well combined. Add the coconut flour and let sit to thicken for 2-3 minutes. Add the salt, baking soda and flax seed. Spray a nonstick muffin pan with pan spray and fill tins 3/4 full. Bake for 20 minutes or until a toothpick inserted comes out clean.
Beijos e Tchau!