Strawberry Chia Shortcakes

Pulsin

Strawberry chia shortcakes

These shortcakes taste so good, and contain nutritious chia, flax and coconut milk. It’s hard to just eat one!

Ingredients

  1. SHORTCAKE DRY INGREDIENTS
  2. 260g wholemeal flour (gluten-free if required)
  3. 50g coconut flour
  4. 30g Pulsin protein powder (soya bean or pea. If not using, substitute for more coconut flour)
  5. 20g chia seeds or whole or ground flaxseed
  6. 2 ½ tsp baking powder
  7. ½ tsp salt
  8. SHORTCAKE WET INGREDIENTS
  9. 3 tbsp coconut oil, melted
  10. 330ml coconut milk (almond and soya milk also work)
  11. 85g sweetener of choice: coconut sugar/agave/date syrup. Alternatively, 30g stevia
  12. ¼ tsp vanilla extract
  13. JAM INGREDIENTS
  14. 300g strawberries
  15. 3 tbsp chia seeds
  16. 1 tbsp sweetener of choice: coconut sugar or agave or date syrup or ½ tsp stevia
  17. COCONUT CREAM INGREDIENTS
  18. 350ml whipped up dairy cream or coconut cream (to make coconut cream use the ingredients below)
  19. 2 cans of full-fat coconut milk, chilled overnight in the fridge so the cream separates
  20. 1 tsp sweetener of choice: coconut sugar/agave/date syrup or a pinch of stevia
  21. 1 tsp vanilla extract
  22. FILLINGS AND TOPPINGS
  23. 500g strawberries, sliced (filling)
  24. 1 tbsp stevia or coconut sugar (to sprinkle on top)

Method

 

  • Line a baking sheet with greaseproof paper and a little coconut oil.
  • Preheat the oven to 190°C or 170°C fan.
  • In a large bowl mix together the dry ingredients.
  • In a medium bowl, mix together the wet ingredients plus sweetener of choice.
  • Pour the wet ingredients onto the dry and mix to form a dough.
  • Roll out the dough on a floured surface to about 2.5-3cm thick. Using a 6cm pastry cutter, cut out rounds. Place onto the greased baking sheet.
  • Brush each shortbread with coconut milk. Sprinkle with stevia or coconut sugar.
  • Bake in the oven for 22-23 mins until golden.
  • Meanwhile, make the strawberry chia jam. Simply blend together the strawberries with chia seeds and sweetener.
  • To make the coconut cream, carefully open the can of chilled coconut cream. Spoon out the cream (leaving behind the watery fluid). Add vanilla extract and sweetener and whip up to make the finished coconut cream. If using regular dairy-cream, just whip up until soft peaks form.
  • Slice up the cooled shortcakes into two or three segments. Spoon on a little cream, layer with sliced strawberries and strawberry chia jam. Repeat to assemble little towers.

SO MAN

www.sobody.co.uk

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.