It’s been a while.
The past 7 months has been a busy time for me. Starting a new job, moving to a new place, and of course school. It was a stressful time for me to say the least.
Unfortunately, within those 7 months I really let go of my healthy eating habits and started to eat a lot of processed foods. It’s hard to plan and cook meals when you’re so busy with other things and I probably had a lot more instant ramen noodles and Korean Chocopies than I’d like to admit. However, it’s no excuse for poor eating habits since I know a lot of people manage to eat healthy while leading busy lives.
Hopefully getting back into the blog will help me with getting back on track!
For this post I decided to health-ify strawberry shortcake, a common dessert that’s full of fat, processed sugar, and gluten. My version, however, has none of these things. The biscuits are gluten free, sugar free, and sweetened with apples and blackberries. While the whipped cream is replaced with greek yoghurt and out of season strawberries are improved with a little vanilla and maple syrup. It’s delicious, in it’s own healthy way, without making you feel guilty and without making you feel like you need to take a nap.
Healthy Strawberry Shortcake (gluten free, low sugar)
Makes 5 servings
Scones (gluten free, sugar free)
Makes 5 scones
Adapted from Green Kitchen Stories Apple and Oat Biscuits
100g Oat Flour, made from ground oats
75g Light Buckwheat Flour
2 Tbsp corn starch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
4 Tbsp organic coconut oil, hard, and cut into small pieces
1/4 cup plain, unsweetened, greek yoghurt
1/4 cup organic homo milk
1 small apple shredded
About 10 blackberries, chopped roughly
Preheat oven to 425˚F
Combine dry ingredients in a large bowl. Add in coconut oil and using 2 knives or a pastry cutter, cut in the oil until it is evenly distributed in small pieces. Add in the rest of the ingredients except blackberries and bring into a dough. If too sticky add more flour and if too dry add more milk. Gently fold in the blackberries. Lightly dust your work surface with buckwheat flour and pat out evenly to about an inch thick. Cut into squares with a knife or whatever shape you like. Lightly score the top of the biscuits from corner to corner.
Bake on a parchment lined sheet for about 15 to 20 minutes, or until the bottom is browned and crisp and the inside is slightly moist.
Makes about 1 cup of compote
1 1/2 cups of ripe strawberries, chopped
1 tbsp of maple syrup
1/2 tsp of vanilla
1 tsp of lemon juice (optional)
In a small saucepan, cook strawberries and syrup on medium low heat until thick and bubbling, about 20 minutes. Add vanilla and lemon juice.
Makes 1 cup
1 cup of plain, unsweetened Greek yoghurt
2 tbsp of maple syrup
1/4 tsp of vanilla
Mix ingredients together and keep refrigerated
To assemble the shortcake, break biscuits into triangles and layer with cream and compote. The biscuits are best served warm with the cold cream and warm compote.