Well that was fun! There is nothing like the freedom and excitement of literally throwing ingredients together without a recipe to make you feel alive in the kitchen. As mentioned last week I was on a mission to create a grain free, egg free and sugar free (although that last part I had to give up on) version of something that I could call strawberry shortcake. What I came up with was certainly not my gramma’s shortcake, in fact it wasn’t a cake at all but an interesting version of a shortbread cookie. They smelled heavenly as they came out of the oven and turned out pretty good, and really what doesn’t taste good with strawberries and coconut creme on top? Here is my recipe for egg free, grain free Lime Thyme shortbread cookies.
Combine the following ingredients in your food processor and mix until well combined
- 1 C almond flour
- 1C coconut flour
- 5 T coconut oil
- 3 T coconut manna
- 1 tsp vanilla
- ¼ tsp baking soda
- ¼ cup plus 2 T coconut nectar (you could add more if you wanted it sweeter, mine were actually on the savory side)
- zest of 2 limes
- 2 Tbl fresh thyme
- After mixing all of the ingredients, form into a log, wrap in parchment and
- refrigerate for at least 1 hour
- Pre heat oven to 325
- Slice the log into cookies about ½” thick
Bake for 15 minutes or until edges just start to turn brown. Remove from oven and let cool.
Top with sliced strawberries and the solid coconut cream from a can of coconut milk.