Ingredients
The following ingredients have 10 Servings
- 1-1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- pinch of salt
- 3 eggs
- 2 lemons (- zest and juice)
- 1/4 cup maple syrup
- 1/4 cup full fat coconut milk (or other nut milk of choice)
- 1 tsp vanilla
- 2 tbsp coconut oil, grassfed butter or ghee (- melted)
- 1 cup strawberries (- cut into slices)
- 1 cup fresh blueberries
- 1 carton or can of full fat coconut milk (- cooled in the fridge for up to a day)
- 2-3 tbsp pure maple syrup
- pinch of salt
Instruction
- Preheat your oven to 350 degrees fahrenheit and line a bread pan with parchment paper.
- In a large mixing bowl, combine all of the dry ingredients and use a whisk to sift them together.
- In a smaller mixing bowl, combine all of the wet ingredients (excluding the lemon zest, save it until the end). Start by whisking your eggs, then add the ingredients in the order listed above, whisking more after each one.
- Add the dry ingredients slowly into the bowl of wet ingredients. Continue whisking.
- Fold in about half of your fresh strawberry slices.
- Pour your batter into your parchment lined bread pan.
- Bake at 350 degrees for about 35 minutes, until a knife comes out clean. Depending on your oven it may take a little more or less time, go with a clean knife as your cue.
- When your loaf is done, remove from the oven and let cool completely.
- Once cooled, slice your loaf and then cut it into bite sized chunks.
- Start filling your mason jars. Start with your chunks of shortcake, then add fresh blueberries and strawberries, followed by coconut cream whipped cream. Continue to layer until your fill up your mason jars. Sprinkle the lemon zest on top of each mason jar. Enjoy right away or refrigerate until you serve.
