It doesn’t matter if you’ve sworn off gluten, carbs, you’re paleo, dairy-free, whatever. These muffins are safe! They’re not hypo-allergenic, but they’re diet-inclusive (it’s a term we just coined – woop woop!). And I made them this past 4th of July. They lasted overnight – and that’s it – because we gobbled them up ridiculously fast.
There were so many options this 4th of July. Moshery Editor Meredith wanted to drink from a miniature watermelon – which she did, oh-so-fashionably. And my only preference was that my boyfriend grill me up a delicious Tofu Pup (the only gluten-free tofu dog I’ve found to-date!). Still, I wanted to make a special something for dessert, and upon discovering my one-and-only has only had strawberry shortcake “A couple times… maybe” – whatever that means – I decided to try out a Gluten-Free Strawberry Shortcake recipe… with a few adaptations.
They were supposed to be shortbread, but, I couldn’t find my cookie sheet… until after I’d already opened my preheated oven and poured the patter into a muffin pan. So, rather than scald myself on the piping hot preheated cookie sheets, I just went with it… and I’m glad I did!
Lo and behold, the world’s Vegan, Gluten-Free, Paleo-Friendly Strawberry Shortcake Scone-Muffin Hybrids! If you can think of a catchier name, please do share.
Here is the recipe for this tasty treat, in any event:
Ingredients You’ll Need:
- 1 Cup Diced Organic Strawberries – I used my miniature food processor
- 2 tsp Vanilla Extract
- ½ cup Agave Nectar – if you aren’t Vegan, you can use Honey
- 1 cup (Almond) flour – or regular Gluten-Free flour, or regular flour
- ½ cup Coconut flour
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Raw Himalayan Salt
- 2 eggs
- 1/3 Cup Coconut Milk
- 2 Tblspn Coconut Butter (Raw, Extra Virgin, Organic is best!)
Directions: Warning – be sure to have a couple extra mixing bowls around!
- Preheat the oven to 375
- Dice Strawberries & mix with 2 tsp Vanilla and 2 tsp Agave Nectar. Set Aside.
- In a separate bowl, combine Almond Flour, Coconut Flour, Baking Powder, Baking Soda, and Salt. Mix well.
- Using another mixing bowl, mix together the Coconut Milk, Coconut Butter, Eggs, and ½ Cup Agave Nectar.
- Combine the Flour mixture with the Liquid mixture and mix well. Then add the strawberries.
Now, here is where you have some options…
- Fill the tray with cupcake cups and then the mixture or place directly onto the greased baking sheet. If you’d prefer something doughier and softer, go the cupcake-muffin-scone route. Otherwise, if you’d consider a crispier outside, place them directly onto a greased pan in the shape of approximately 14 little shortcakes. The muffin cups make them easy to store, but the texture will be closer to a muffin!
- Bake for 20 minutes, allowing the tops to brown
- Cool for 10 minutes.
If you’d like to continue with the Vegan theme, by all means, keep reading. Otherwise, if you have another topping you’d like to consider… like whipped cream, ice cream, etc., go for it.
Vegan Coconut Whipped Cream + Cinnamon! Mmm!
Ingredients You’ll Need
- 1 14 ounce can of coconut cream or full-fat coconut milk
- ¼ – ¾ Cups Organic Powdered Sugar [I used much less – experiment with it to see what you’d like best]
- Optional: ½ tsp Vanilla Extract
- Optional: Cinnamon
- Chill a can of organic coconut cream or full-fat coconut milk overnight, Chill a mixing bowl for 10 minutes prior to preparing the food
- Remove hardened coconut cream from the can, leaving behind the liquid. If it didn’t harden properly, try adding a couple tablespoons of Tapioca Flour
- Blend coconut milk or cream until it reaches a creamy texture.
- Add sugar and vanilla. Combine ingredients using a mixer.
- Cool in the fridge for as long as possible to reach the texture you’d like. Before serving, top it with Cinnamon! You can also save it for up to a week.
Jessica is a therapist and freelance writer living in Southern California. Follow her on Instagram @jessicagrey091.