Gluten-free | Refined Sugar-free | No added fat | Dairy-free
Cuisine: Bridget's Healthy Kitchen
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.
- 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
- 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.
- Remove a tablespoon of the cooked berries and set it aside to serve.
- In a small bowl, mix the almond flour, coconut, remaining inulin powder, egg, baking powder and vanilla and spoon on top of the berries.
- Return to the microwave and cook on high for 60-90 seconds until the cake feels spongy when gently taped on top.
- Top the shortcake with coconut yoghurt and the reserved spoonful of berries and wait for a minute before devouring.