Quick strawberry shortcake with coconut cream (gluten free)
Quickly made fruity strawberry shortcake with a delicious base of crumbly cookie dough, topped with coconut cream and fresh strawberries. Refined with valuable, healthy cocoa nibs, vegan & gluten-free.
Lightly grease a muffin tin and preheat oven to 200 degrees.
FOR THE BOTTOM add all the ingredients one by one in a large baking bowl (sift the flour and powdered sugar) and mix until smooth. If the dough is too firm, add a sip more almond milk. If too wet, add a little more flour mixture. Spread the batter evenly into the muffin tin (about 1-2 tablespoons per well) and press down lightly with damp hands.
160 g gluten-free flour mix or alternatively fine spelt flour, 100 g Almond flour, 14 g Cornstarch, 37 g Powdered sugar, 45 g Coconut oil or other high heat oil, 150 ml Almond milk or another vegetable milk, 2 tbspn Baking powder, A pinch of sea salt
Put in the oven and bake for 15-20 minutes at 200 degrees. The cake layers are ready when the edges are nice and golden brown. Be careful, do not burn.
Remove from the oven and allow to cool completely.
In the meantime, make coconut cream according to instructions.
Wash, clean and quarter the strawberries.
Loosen tartlet bottoms from muffin tin (simply invert and tap the back vigorously once with the flat of your hand).
250 g Organic strawberries
Spoon coconut cream evenly over tartlet bottoms and garnish with quartered strawberries.
Coconut cream, Cocoa Nibs
If possible, eat immediately and fresh, otherwise store in the refrigerator for a maximum of one day.