“I love that after a day when nothing is sure, and when I say ‘nothing’ I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.”
–Amy Adams as Julie Powell
This is one of my favorite cooking quotes because it encapsulates the exact way I feel about baking. Obviously, in my life, eggs and sugar and chocolate and milk are replaced by coconut, honey, and carob powder, but the sentiment is the same. When nothing is certain, when life is confusing or draining, I can walk into my kitchen and create something beautiful and satisfying and delicious, and honestly there is a little bit of magic in that.
When I first went paleo I legitimately went through a mourning period where I thought I would never be able to truly bake again. What I didn’t know was that, in the end, baking would come to mean more to me than it ever could have in my days of egg yolks, sugar and chocolate. Now, my treats symbolize true originality, they are a genuine outlet for creativity and they mean hope and happiness and magic for so many who fear that the joy of food has been lost in the battle for health and life.
I work hard to make my blog a comprehensive resource for those who have decided to follow the autoimmune protocol or paleo diets and that means demonstrating the proper place of treats in the diet as a whole. They are meant to be an occasional indulgence, enjoyed in moderation alongside nutrient dense foods. That being said, if you are like me and love to bake, then you know that sometimes creating a beautiful dessert is a healing salve for the soul and I believe that there is a real value there.
These little beauties make my heart sing because they are as delicate and beautiful as they are delicious and there isn’t a hint of deprivation or imitation to be found in their midst. They are a perfect treat for spring and summer and I hope that they bring joy to your kitchen and fun to the celebratory moments that await you in the warmer weather!
Mini Strawberry Shortcakes (AIP/Paleo)
(Makes 10-12 mini shortcakes)
1/2 Cup of Coconut Flour
2 TBS. Arrowroot Flour
2/3 Cup of Melted Coconut Oil
2 TBS Honey
1/2 tsp Vanilla Extract (optional)
4 TBS Water
½ cup of palm shortening, slightly softened.
2 TBS coconut butter, melted
2 TBS coconut cream
2 TBS Maple syrup
1 tsp lemon zest
Top with Fresh Strawberries
To make the crust, preheat oven to 325 degrees. Then, in a medium bowl, combine your coconut flour and arrowroot flour. Add in your honey, melted coconut oil and vanilla extract (optional) and combine. Next, add in your water and stir until the batter begins to thicken. Take a mini muffin tin and grease with coconut oil. Take small chunks of the dough and form them into balls, place the balls into the muffin cups and press to form a cup with an indentation in the middle. Bake for 10-12 minutes or until the edges are lighting browned. Cool them completely before removing from the tin (I put the whole tray in the refrigerator for about an hour). To remove the crusts from the tin, turn the muffin tray upside down and tap on the bottom of the cups with a spoon or a knife and they will fall out. Once the shortcakes are ready, create your cream by combining all of your ingredients and mixing with a standing or electric mixer until stiff peaks form. If you need the cream to thicken slightly place it in the refrigerator for a few minutes. Fill the indentation in the cooled shortbread cups with your cream, top with strawberries and enjoy. Store in the refrigerator.