Okonomiyaki – Savory Cabbage Pancakes with Salmon
Fresh strawberries on a shortbread are what dessert is all about. We decided to make a gluten-free version mixing almond and coconut flour to make sure anyone with any food sensitivity can enjoy strawberry shortcake. You can make them single serve size which is perfect for portioning out for a fun party or group dessert. For more delicious recipes check out Food Fitness by Paige.
|1 Tbsp BBF organic virgin coconut oil||
|1 Scoop caramel protein powder|
|1/3 Cup granular erythritol|
|1/4 Cup almond milk|
|1 tsp baking powder|
|1 tsp almond extract|
|1 tsp cinnamon|
|1/4 cup BBF organic coconut flour||
|1 Cup sliced strawberries|
|7/8 Cup greek yogurt|
|1/4 Cup confectioners erythritol|
Mix together Coconut Oil, Egg, Protein Powder, Granular Erythritol, Coconut Flour, Almond Milk, Baking Powder, Almond Extract and Cinnamon. Divide into 6 equal balls, approx 1.75oz each and pat down onto Silpat lined cookie sheet and bake at 350 for 11 minutes. Meanwhile, stir together Yogurt and Confectioners Erythritol, set aside in fridge to chill til ready to use. When Shortcake has cooled, top with 2 1/2 Tablespoons diced Strawberries and 2 Tablespoons Yogurt Topping.