Grain-Free Raspberry Shortcake

A soft, dense grain-free shortcake with a tart and sweet raspberry filling, topped with homemade whipped cream and cacao nibs…a perfect birthday treat or great anytime!

yield:
servings:6-8
prep time:15 min
cook time:30 min
ready in:45 min
Rising Moon Foods
I'm a nutrition and herb consultant in Portand, OR and I'm crazy about primal eating, playing outside, yoga, laughing, fermentation and feeding all the awesome people in my life!
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Ingredients
  • 1 cup arrowroot flour
  • 6 Tbs coconut flour
  • 3/4 cup coconut sugar
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 whole egg
  • 1 tsp vanilla
  • 2 Tbs melted coconut oil
  • 2 egg whites, beaten to soft peaks
  • 1/4 cup plain yogurt
  • 1/3-1/2 cup water, as needed
  • 1 tsp lemon juice
  • 4 cups frozen or fresh raspberries
  • 2 Tbs lime juice
  • 6 Tbs coconut sugar
  • 2 Tbs arrowroot powder
  • 1 pint heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tsp honey
  • Cacao nibs or mini chocolate chips to garnish
Directions
  • Preheat oven to 350 F. Lightly grease a 9" square or round pan, or a mini bundt pan.
  • In a medium bowl, combine the arrowroot, coconut flour, sugar, baking soda and salt. Stir to combine.
  • Create a well in the center of the dry ingredients and add the egg, vanilla, yogurt, coconut oil and 1/3 cup water. Mix well to combine the wet and dry ingredients.
  • Gently fold in the egg whites. If the mixture is too thick (should be slightly thicker than pancake batter), add a few tablespoons of water to thin.
  • Mix in the lemon juice.
  • Pour into prepared pan and smooth to create an even surface.
  • Bake 25 minutes. Check with a toothpick or sharp knife--if the toothpick comes out clean, it is done. If not, add 5-10 more minutes until the middle is done.
  • Remove from oven and let cool before slicing and serving.
  • To make the raspberry filling: combine raspberries, lime juice, 6 Tbs coconut sugar and 2 Tbs arrowroot in a medium sauce pan. et mixture simmer 20-30 minutes, stirring very regularly, until thickened. The filling should be slightly thinner than preserves. Serve warm with the shortcake.
  • For the whipped cream: Using a hand blender (or whisk if you have the time), whip the cream with the vanilla and honey until thick and it has stiff peaks--with a hand blender, this should take about 30 seconds. Refrigerate until ready to use.
  • To assemble: Slice shortcake in half, width-wise. Fill with 2-3 Tbs raspberry filling. Place top half of shortcake on top of the filling. Top with a big dollop of whipped cream. Garnish with cacao nibs or mini chocolate chips and serve.

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