Good Food: No-Bake Strawberry Shortcakes / by emily penn

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I came up with this recipe last summer when we were experiencing a string of hot days, but we also had a surplus of fresh strawberries that were begging to be enjoyed. It's perfect for when you want that shortcake experience, but without turning on your oven.

the good

Obviously these aren't a match for baked biscuits, but they do a pretty darn good job at standing in for the real thing. And you don't have to get your kitchen all heated up on an already hot day, which means you aren't sweating by the time you get to enjoy these.

the medicine

Strawberries themselves are low in sugar and high in a number of antioxidants, especially polyphenols. They support heart health, brain health and skin health.

Oats are rich in fiber and some trace minerals. Coconut flour is also rich in fiber and adds a nice dose of healthy fats (it also gives these shortcakes more of a "fluffy" feeling).

Dates are a wonderful natural sweetener, providing a good amount of magnesium and fiber. They're actually rich in quite a few B-vitamins and trace minerals.

tips

My favorite way to enjoy these is by cutting them in half and putting a dollop of thick coconut yogurt on each side in place of whipped cream. Boost your dessert with some probiotics - why not? Plus the slight tang works well with the sweetness of everything else. You can buy coconut yogurt or make your own at home (this is my super simple go-to method). Then I smother the biscuits with the juicy strawberry mixture and garnish with some mint or edible flowers. You can also sift powdered coconut milk on top as a substitute for powdered sugar.

I imagine you could sub almond flour for the oats to make these paleo and grain-free, but I haven't tried it yet. Let me know if you do!

 

No-Bake Strawberry Shortcakes

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prep time 15 minutes / total time 45 minutes
makes 6 shortcakes

strawberries
2 pints fresh strawberries, sliced
1-2 tsp coconut sugar

shortcakes
1 cup oats
1/2 cup coconut flour
1/2 tsp sea salt
1 heaping cup dates (soaked in warm water for 10 min if not already soft)
2 tbsp coconut oil, melted
1-2 tbsp warm water

garnish
coconut yogurt
fresh mint
edible flowers
coconut whipped cream
 

directions

1.    In a bowl, toss strawberries with coconut sugar and set aside.
2.   Add oats, coconut flour and salt to a food processor or blender. Process until oats are broken up into small pieces.
3.  Add the dates, coconut oil and 1 tablespoon of water. Process until the ingredients are incorporated and the mixture starts to ball up. You may have to stop and scrape down the sides a few times. You want the dough to be on the dryer side, but if itโ€™s not sticking together, add another tablespoon of water.
4.  Divide the dough into 6 portions and form biscuit-like shapes. Put them in the fridge to chill for at least 30 minutes or until ready to serve. 
5. When ready to serve, I like to slice the biscuits in half, put a dollop of coconut yogurt on each side and then smother with the strawberry mixture. Feel free to add your favorite garnishes and ENJOY!