Working in collaboration with Graham’s The Family Dairy who I’ve joined forces with before on other recipe creations, now it’s the turn of strawberries to be the star of the show in these healthy, delicious summer themed treats.
With picnics and Pimms being all the rage, I was keen to re-create a classic (but without wheat and refined sugar): Shortcakes! Beautifully flavoured with orange and stacked with a thick vanilla ‘cream’ made using the brand’s fat-free Quark and fresh sliced strawberries, the result is a feast for the eyes – and stomach!
Ingredients:
For the shortcakes –
- 150g cassava flour (I used Tiana)
- 100g ground almonds
- 50g coconut sugar (I used Tiana)
- 1 teaspoon baking powder
- Zest of 2 oranges
- 2 eggs (I used The Happy Egg Company)
- 3 tablespoons coconut oil, melted (I used Tiana)
- 2 tablespoons maple syrup (I used Meridian)
- 1 teaspoon vanilla extract
For the vanilla cream –
- 250g Graham’s The Family Dairy Quark
- ½ teaspoon vanilla powder
- Extra maple syrup to sweeten, if you wish
For the strawberries –
- 6 large strawberries
- Juice of ½ orange
- Extra zest, to decorate
Get baking!
- Preheat the oven to 180 degrees C and grease and line a large baking sheet.
- Mix together the flour, ground almonds, coconut sugar, baking powder and orange zest in a large bowl.
- Whisk together the eggs with the melted coconut oil, maple syrup and vanilla, then pour into the dry ingredients.
- Mix to form a cookie dough texture. Divide into about 8 balls then flatten with your hands and use a cookie cutter to stamp. Place on the baking sheet.
- Bake for 10-12 minutes until slightly golden and firmed. Leave to cool completely.
- Meanwhile beat together the vanilla filling ingredients and chill in the fridge. Stem and slice the strawberries vertically and leave to soak in the orange juice.
- When the shortcakes have cooled and you’re ready to assemble, spread the coconut yogurt on top of each biscuit and arrange a strawberry on each. Stack one on top of the other to create 4 stacks in total – now enjoy straight away!
Keep any remaining shortcakes (without the coconut yogurt) in an airtight container for up to 2 days.
Check out my other recipes for Graham’s The Family Dairy over here 🙂