This shortcake is dense, with a delicate lemon flavor. I like to serve it traditionally like strawberry shortcake: place a slice in a bowl, top with whipped grass-fed heavy cream/coconut cream, berries, and pour over a few splashes of raw milk/coconut milk.
Lemon Vanilla ShortbreadDry:
1 cup coconut flour
½ cup arrowroot starch
1.5 tsp baking soda
1 tsp sea salt
Wet:
1 cup melted coconut oil
2-3 tsp stevia
2/3 cup unsweetened applesauce
8 tbs fresh lemon juice
2-3 tbs vanilla extract
4 pastured eggs
zest from 1 organic lemon
Coconut oil for greasing pan
Topping:
Whipped grass-fed heavy cream or coconut cream (add a touch of stevia, lemon juice and vanilla extract to taste if desired), fresh berries.
1. Preheat oven to 325 degrees.
2. Grease 9-inch glass baking dish with plenty of coconut oil.
3. Place dry ingredients and wet ingredients in separate bowls. Mix until combined.
4. Add wet ingredients to dry and combine.
5. Pour batter into greased baking dish and smooth with spatula.
6. Place in oven and bake 35-40 minutes or until golden brown and an inserted toothpick comes out clean.
7. Once done, remove from oven, and allow to cool. Serve topped with whipped cream, berries, and even in a dish with a splash of raw milk or coconut milk.
