Tag Archives: strawberries

Gluten, Egg and Coconut Free Strawberry Shortcakes

GF Strawberry Shortcake-4

Almost a month ago, Mr. Bean and I headed out to the Island, for ten (!!) lovely days of not working. It seems that every time that I go on vacation there I earn it. Like “my project manager is away, I’m the one who has to carry these drawings to be issued for construction, attend a kick off meeting by myself (while never having been to one or meeting the client before) and overall crazy-busy-ness with lots of overtime.” Fun! Needless to say, it was a well deserved holiday.

Unsurprisingly, food is a very large part of our vacations and I LOVE how good the produce is out there. On our first day, we went to the grocery store and this is pretty much a good picture of what happened: “MR BEAN – LOOK at these STRAWBERRIES! They look like REAL STRAWBERRIES!” Yep, I’m definitely from a land-locked province where strawberries are gassed to ripen on their trip over the Rockies.

GF Strawberry Shortcake-1

We bought a lot of strawberries, and instead of just eating them plain or with breakfast, I decided to do something with the them: make strawberry shortcake! I’ve made strawberry shortcake before, but I used coconut milk cream. Me and coconuts aren’t really getting along these days and my parent’s don’t have an electric mixer at the cottage anyways, so I thought I would try something different – using goats milk yogurt!

GF Strawberry Shortcake-3Not quite the usual dairy free fare I usually make, but goats milk doesn’t seem to bother me as much as cow’s milk, so I thought I’d give it a try. Feel free to use other dairy free yogurt if you desire to suit your needs.

These are super simple to make – just make your favourite plain biscuit recipe then add yogurt and strawberries. Healthy, simple and delicious! The strawberries were sweet enough to counter the tartness of the yogurt and each little shortcake makes a delicious, low sugar snack or breakfast!

GF Strawberry Shortcake-5

Gluten, Egg and Coconut Free Strawberry Shortcakes

Strawberries
Greek Style Goats Yogurt (I used Liberte Goat Yogurt)

2 c. gluten free flour mix (there were made with Bob’s Red Mill All Purpose GF flour mix, but if I were at home I would have used 2/3 c. brown rice flour, 2/3 c. sorghum flour and 2/3 c. starch)
1 tsp. xathan gum
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar (optional)
~6 tbsp. margarine
1 c. almond milk (Or other dairy-free milk)
1 tsp. apple cider vinegar

  1. Preheat oven to 400F.
  2. Measure out milk and add apple cider vinegar and set aside.
  3. Whisk together dry ingredients in a bowl.
  4. Cut in margarine with a knife and then your fingers until all the margarine is pea-sized.
  5. Stir in milk until just combined.
  6. Drop onto a lined or greased cookie sheet (you could roll/pat out & cut biscuits into circles, but I’m lazy) and bake for ~12-15 minutes or until biscuits are starting to turn golden brown.
  7. Let cool on a rack until room temperature.
  8. While the biscuits are cooking, slice up your strawberries.
  9. Once ready to fill, slice biscuit in half, scoop a dollop of yogurt onto both sides of your biscuit, fill with sliced strawberries and then assemble.
  10. You could add honey if you want to, but I found the strawberries were sweet enough!
  11. Enjoy!

GF Strawberry Shortcake-2

What’s your favourite things to do with fresh strawberries?

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Mostly Raw Gluten Free Vegan Coconut Tarts with Berries (GAHIGF)

You know how sometimes you get a bit ahead of yourself and decide that you’re going to make things without a set recipe? This is one of those recipes. I needed to make something for a birthday party Mr. Bean and I went to yesterday, but I was unsure of what to make. This month’s Go Ahead Honey It’s Gluten Free hosted by A Gluten Free Day has the theme of “Garden Tea Party,” so I used that as my starting point. I asked Mr. Bean what I haven’t made in a while and he said flan or tarts with flan in them. Since I’ve been on a bit of a raw kick, I couldn’t decide whether or not I wanted to make them raw or not, so I did both. Over achiever much?

Since I didn’t use a pre-set recipe, I want to share who I received my inspiration from (Other than my new Raw cookbook.)

Strawberry Icebox Pie from Pumpkin’s Pantry
Fruity Coconut Cashew Cream Tarts from An Opera Singer in the Kitchen
Lime Tarts with Coconut Almond Crust from The Lively Kitchen

Oh man, were these an adventure. First, I learned why when recipes call for a vitamix, using a magic bullet doesn’t cut it (especially since overheats after about 10 seconds.) Secondly, I learned that you shouldn’t stick cans of coconut milk in the freezer as both the cream and clear liquid freeze, which means that the frozen chunks that you think are cream aren’t, so it didn’t whip up the way it was supposed to. Duh. Now that we established that, these wouldn’t have nearly been as time consuming had I not done those two things, so please do not be discouraged! Everything is fairly straight forward if you have the correct equipment and techniques. I’m not saying that this is impossible with a magic bullet, but it will save you so much time, frustration and agony!

Thankfully, these turned out very well, so it made it worth the effort. I made two different crusts and two different fillings. It’s hard to say which combination was my favourite, but it’s probably the raw crust with the raw coconut filling. Feel free to use whatever kind of berries you want!

Note: I did use one fresh coconut for this recipe. I cracked it open using the first set of instructions here, cut out the meat by cutting triangles and prying it out and used a vegetable peeler to remove the remaining husk.


Raw Macadamia – Almond Crust

1 c. raw macadamia nuts
1/3 c. almonds, soaked for an hour
2/3 c. fresh shredded coconut
3 tbsp. coconut oil
2 tbsp. raw agave nectar
Pinch Salt

  1. Process macadamia nuts and almonds together in a food processor until crumbly.
  2. Add the remaining ingredients and process until combined. Don’t process too long as you might end up with nut butter!
  3. Take a heaping tablespoon of mixture and press into individual tart holders. It should make 12 – 14 tarts depending on how thick they are and their size.
  4. Store in fridge until you need them.

Coconut Almond Crust (Inspired by Elana’s Coconut Almond Pie Crust)

1/2 c. almond flour
1/2 c. dried shredded coconut (Or you could use coconut flour like I did in my banana cream pie.)
2 tbsp + 1 tsp. coconut oil
2 tsp. agave nectar
1/2 tsp. vanilla extract

  1. Mix together almond flour and coconut.
  2. Over low heat, melt the coconut oil. Add the agave and vanilla and whisk until combined.
  3. Pour wet ingredients into dry and mix until combined.
  4. Take a heaping tablespoon of mixture and press into individual tart holders. They should make between 5 – 7 tarts.
  5. Place on a baking sheet and bake in the oven for 5 – 10 minutes or until the bottoms are lightly golden brown. The bottoms do kind of puff up a bit, so don’t be alarmed when they do.
  6. Remove from oven and cool before filling.

Raw Coconut Filling (Inspired by Matthew Kenney’s Coconut vanilla cream from his Everyday Raw Cookbook.)
1 1/2 c. fresh coconut
3 tbsp. agave nectar
2 tbsp. coconut oil
2 tbsp. lemon juice
1/2 vanilla bean, scraped
6+ tbsp. coconut water from coconut (may not be needed if you have a vitamix or any good blender)

  1. Add all ingredients to your blender and process until smooth. (Mine never got smooth but it was still okay!) Add some of the water from your coconut to adjust consistency if desired.
  2. Cool in the fridge for an hour or so or until it is the consistency that you want.

Coconut Cream Filling

Coconut cream (taken off top of a can of coconut milk – see instructions here)
1/2 vanilla bean, scraped
1 tbsp. agave nectar (or more to taste)

  1. Place all ingredients in a mixing bowl. Whip on high speed until peaks form.
  2. Store in the fridge.

Strawberries
Raspberries
Blackberries
Blueberries

To Assemble:

  1. Drop a spoonful or two of your desired filling into the tart crusts. (I used two for the raw crust and one for the baked crust.)
  2. Decorate with your desired berries.
  3. Store in the fridge until ready to be served.
  4. Enjoy!

What is your favourite kind of tart?

Submitted to: Slightly Indulgent Tuesdays, Hearth and Soul Hop 49 and Gluten Free Wednesdays. You can also see one of my photos on foodgawker!


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Vegan Gluten Free Strawberry Shortcake (GAHIGF)

Mr. Bean and I celebrated Easter Dinner at his parent’s house and my mother-in-law asked me to bring a dessert as it’s really difficult and not fair for other people to make desserts that I can eat that are not just fruit. I hummed and hawed over what I should make, but I knew what I wanted after seeing all these strawberry shortcake recipes popping up everywhere:

Cook It Allergy Free’s “The Most Unbelievable Gluten-Free and Dairy-Free Strawberry Shortcake
Pumpkin Pantry’s Strawberry Shortcake with Vegan Frozen Yogurt
Sweet Caroline’s Strawberry Shortcake with Fluffy Whipped Cream

Don’t those make you want to make strawberry shortcake immediately? Yeah, me too!

I learned from my Joy of Cooking that strawberry shortcake can be made in two ways: using biscuits/scones or sponge cake. Since I’m not eating eggs, the decision to make the former was incredibly easy. The shortcake recipe is based on a variation of the “fluffy rolled biscuits” from the Joy of Cooking. Of course, I just made them vegan, gluten and refined sugar-free. :)

This dessert is fantastic if you’re trying avoid sugar – there is less than a tablespoon of sweetener in the entire thing. You can add more if you like, but using ripe strawberries and coconut cream, which is quite sweet on its own, made it plenty sweet enough by my standards. These are perfect to share with a group of people as each can assemble their shortcake to their taste. They are also not very heavy, so they would be perfect to serve at a brunch or even as an afternoon snack with tea.

Vegan, Gluten and Refined Sugar Free Strawberry Shortcakes

8 shortcakes (recipe below)
1 pint of strawberries, sliced (plus smaller whole ones for the top if desired)
2 cans coconut milk, left in the refrigerator overnight
Sweetener (if desired) – I added 1 tsp. agave nectar

  1. Carefully open cans of coconut milk and skim off the white coconut cream. Set the coconut milk aside to use in the biscuits and for whatever else.
  2. In a mixer equipped with a whisk, whip the coconut cream and sweetener until it holds peaks and is fluffy. Place in fridge until ready to use.
  3. After the shortcakes are cooled, cut in half.
  4. On the bottom half, spread a dollop of coconut cream on the lower half. Pile on some strawberries and another dollop on coconut cream. Place the top half on the cream to create a sandwich. Add another dollop of cream and a whole strawberry to garnish if desired.
  5. To make them easier to eat, make two open-faced shortcakes piled with coconut cream and strawberries.
  6. Serve immediately and enjoy!

Vegan, Gluten and Refined Sugar Free Shortcakes

1 c. Brown Rice Flour
1/2 c. Tapioca Starch
1/4 c. Potato Starch
1 tsp. xathan gum
1 tbsp + 1/4 tsp. baking powder
1/2 tsp. salt
4 – 5 tbsp. coconut oil
3/4 c. + 2 tbsp. coconut milk with coconut cream removed
1 tsp. agave nectar
1/2 tsp. apple cider vinegar

  1. Preheat oven to 425F.
  2. Whisk together dry ingredients. Make sure that you spoon the flours into the measuring cups or else it might be too dense. If you don’t feel like doing that, just add more coconut milk when you add the wet ingredients.
  3. Using fingers, work coconut oil through the dry ingredients until there are no chunks of coconut oil left.
  4. Pour the liquid ingredients into the dry and stir until mixed using a fork.
  5. Roll (or pat) out the dough on a floured board until about 1″ thick.
  6. Cut out into ~3″ circles – I just used a glass. It should make 8 shortcakes.
  7. Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.
  8. Remove from the oven and cool on a cooling rack.

This is my submission for April’s Brunch themed Go Ahead Honey, It’s Gluten Free Challenge, hosted by Maggie at She Let Them Eat Cake.

What is your favourite Brunch Item?

This recipe has been submitted to: Slightly Indulgent Tuesdays, Hearth and Soul Hop Volume 45 and Gluten Free Wednesdays!

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Vegan GF Strawberry Banana Loaf with Walnuts


You’ll probably think I’m crazy for saying this, but I ate meat for the first time in three weeks last night for dinner and it was glorious. Mr. Bean spoiled me and made me spaghetti and meatballs for dinner – unsurprisingly, I ate way too much. Who would have thought that I would be so keen about meat?

After sitting around for a while, I decided at 8:30 yesterday evening that I wanted to bake something – three weeks is a long time for someone who loves to bake! Given that I’m not yet eating eggs, dairy, chocolate and refined sugar, I was uncertain of what I should make and it took me a really long time to decide. Since we had a bunch of bananas in the freezer and baking with bananas generally means less sugar, I decided to make banana loaf. However, our bigger loaf pan was dirty and me being lazy didn’t feel like cleaning it (everyone has those moments), so I decided to make it in a cake pan. I’m such a rebel.

This loaf/cake is fairly dense and quite filling, yet delicious! It was a perfect coming home after a workout snack.

Strawberry Banana Loaf with Walnuts

1 c. brown rice flour
1/3 c. potato starch
1/2 c. sorghum flour
2 tbsp. quinoa flour
1 tsp. xathan gum
1 tsp. baking powder
1 tsp. baking soda
Pinch salt
5 tbsp. coconut oil
4 tbsp. coconut palm sugar
1 tsp. vanilla extract
1 tsp. lemon juice
Egg replacer for one egg made with dairy free milk
4 – 5 ripe bananas, mashed
2/3 c. chopped walnuts
2/3 – 1 c. chopped strawberries (if frozen, thaw and drain)
2 – 4 tbsp. rice milk

  1. Preheat oven to 350F. Line large loaf pan or 9″ cake pan with parchment paper.
  2. Whisk together the dry ingredients in a small bowl. Set aside.
  3. Cream coconut oil and coconut palm sugar together.
  4. Add egg replacer, mashed bananas, vanilla extract and lemon juice. Mix until combined. Note: If you’re using frozen bananas like I did, make sure the bananas are room temperature or else the coconut oil will harden up upon contact. You can warm it up by putting it in the warming oven in 1 minute increments. Give it a stir and repeat until there are no longer chunks of solid coconut oil in your batter. Be careful and use oven mitts as the bowl is hot! Me in my amazingness forgot and I have a lovely burn on my hand to show for it!
  5. Mix in flour and rice milk until mostly combined. Then add strawberries and walnuts and mix until combined and evenly distributed throughout the batter. Add more rice milk if your batter is too thick.
  6. Scrape batter into prepared pan.
  7. Cook for 45+ minutes for a cake pan and 1+ hour for a loaf or until an inserted toothpick comes out clean. Since there are no eggs, it takes a long time to cook, so make sure that you poke around in few places!
  8. Cool on a wire rack.
  9. Enjoy!

If you hadn’t baked for a long time, what is the first thing you would make?

Recipe shared in: Slightly Indulgent Tuesdays, Gluten Free Wednesdays and Real Food Wednesdays.

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Go Ahead Honey, It’s Gluten Free March: Guiltless Pleasures

This month’s Go Ahead Honey, It’s Gluten Free is hosted by Amy of Simply Sugar and Gluten Free. This month’s theme is “guiltless pleasures.” I love baking, so it makes sense that one of my guilty pleasures is whatever dessert I feel like making. Most desserts are high in calories, sugar and fat. (anything with icing, anyone?) I wanted to try to make some healthier muffins, so I made a variation of these Strawberry Yoghurt Muffins courtesy of the Culinary Wannabe.

Strawberry – Blueberry Yoghurt Muffins

1 1/3 c. brown rice flour
1/3 c. each tapioca starch and sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 c. sugar
3/4 c. plain yoghurt
1/2 c. unsweetened applesauce
2 eggs
1 tsp. vanilla extract
1 c. chopped strawberries
1/2 c. to 3/4 c. frozen blueberries

  1. Heat oven to 375F.
  2. Whisk together flour, xathan gum, sugar and baking soda.
  3. Whisk together yoghurt, applesauce, eggs and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just mixed.
  5. Add strawberries and blueberries and stir to distribute berries throughout batter.
  6. Spoon into muffin tin lined with paper cups.
  7. Cook for about 20 minutes or until toothpick comes out dry.
  8. Cool and enjoy!

The muffins had a fairly good texture and were quite tasty thanks to all the fruit.

These babies were about 140 calories each according to fitwatch.com. The only way that I could think of making these healthier is to use something like agave nectar in place of the sugar.

What is your favourite guiltless pleasure?

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