Base: cream 100 gms of softened butter with 1/3 cup of brown sugar
Add an egg and beat again
Fold in 2 cups (total) of an even mix of coconut flour, spelt flour and ground almonds
And a tsp of baking powder
Press mix in to a greased baking paper lined tin
Pop in to the fridge while you're preparing the topping.
Topping: slice up a large punnet (which I guess is a kilo) of washed strawberries in to a large bowl
Add 1 cup of fine coconut & 1 cup of shredded coconut (or whatever you have on hand)
And 1/2 cup of brown sugar
Lastly a splash of rosewater.
Add a tbsp of cornflour & a tbsp of almond flour if the fruit seems quite moist.
Mix together
Spoon the strawberry coconut mix over the base and smooth out
Bake for 40 minutes in a moderate oven until firm
Keeps really well in the fridge
In the last photo the shortcake is topped with coconut chia pudding made with coconut cream chia seeds, rosewater and honey, red and gold raspberries, white alpine strawberries and pansies from the garden.
So good!
The next version I made was apricot.
With juicy fruit it's a good idea to turn down the heat and cook for another 5 or 10 minutes until the fruit topping has firmed well and set.
I am thinking that Black Boy peach would be amazing and also pineapple and passionfruit.
Katie X
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