5-Minute Strawberry Shortcake

Gluten-free | Refined Sugar-free | No added fat | Dairy-free

Makes: 1 
Cuisine: Bridget's Healthy Kitchen
Course: Dessert
Difficulty: Easy
Prep time: 2 minutes
Cook time: 90 - 135 seconds

To help celebrate National Strawberry Day, what better way than to share my quick and easy Strawberry Shortcake recipe. 

All you need is five minutes and a few ingredients, and you'll have a delicious dessert that's free from refined sugar, gluten and dairy. 

Hints, Tips & Tricks

You will need a large jar or mug and a microwave for this recipe.

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.

RECIPE

Ingredients

• 5 medium strawberries, green tops removed and sliced
• 1 tbsp + ½ tbsp Pure as Inulin Powder
• 2 tbsp almond flour
• ½ tsp desiccated coconut
• 1 egg
• ½ tsp baking powder
• ½ tsp pure vanilla essence
• ½ tbsp unsweetened coconut yoghurt to serve, optional 

Method

1. Add the strawberries and 1 tablespoon of inulin and stir to combine in a microwavable mug or glass. Microwave on high for 30-45 seconds until just soft. 
2. Remove a tablespoon of the cooked berries and set it aside to serve. 
3. In a small bowl, mix the almond flour, coconut, remaining inulin powder, egg, baking powder and vanilla and spoon on top of the berries. 
4. Return to the microwave and cook on high for 60-90 seconds until the cake feels spongy when gently taped on top. 
5. Top the shortcake with coconut yoghurt and the reserved spoonful of berries and wait for a minute before devouring.