Posts tagged blueberries
Dairy Free Strawberry Shortcake

What are your favorite foods for the Fourth of July? Creamy potato salad, sweet and crunchy corn on the cobb and strawberry shortcake are what I crave! Strawberry shortcake was a big deal in my family when I was growing up. Summer was not marked by a calendar date, it was whenever the first flaky shortcake dripping with ripe strawberries was served. 

Traditionally, to make a shortcake from scratch you use a whole stick of butter and cut it into a flour and sugar mixture. While delicious and definitely my preferred splurge, I do have occasion to make a dairy free shortcake! Whenever I’m cooking for a friend who can’t have dairy, or I am trying to cut down on my dairy intake I make this delicious dairy-free shortcake! 

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This shortcake strays a bit from the traditional texture of a shortcake with butter. This recipe definitely makes more of a cake than a biscuit. Personally I find this shortcake intensely satisfying as the whole wheat flour really fills you up quickly so you don’t have to eat a large piece to feel satisfied. While this is not a low fat dessert, it is definitely a good substitute if you can’t have dairy! 

The coconut whipped cream on top really makes it something special and the subtle honey flavor brings out the rich sugary sweetness of the strawberries. 

Enjoy! 

Dairy Free Strawberry Shortcake

Makes 6 servings

Ingredients

  • 1⅓ cups whole wheat flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup coconut milk
  • 4-5 cups of fresh, sliced strawberries
  • 1 can (14.5 oz) coconut cream, chilled in the fridge overnight
  • 3 tablespoons honey

Instructions

Preheat oven to 350 degrees. Grease an 8x8 baking pan with coconut oil. In a bowl, mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir by hand or with hand mixer until well mixed.Pour batter into oiled pan. Bake at 350° for 20-25 minutes (until a toothpick comes out clean). While shortcake is baking, whip honey and coconut cream in a large cold bowl until stiff peaks form. Cool, cut and serve with strawberries and whipped coconut cream! 

 

Blueberry Yogurt Muffins

I can't think of anything easier than grabbing a blueberry muffin on your way out of the door in the morning. What is it about blueberry muffins that make them so yummy? For me, it's ensuring every bite is crammed full of juicy blueberries. Traditionally, blueberry muffins have a buttery crumble on top and are jammed full of sugar. While that may be great for a weekend treat, I wanted a muffin that I could eat for breakfast and not feel bad about! Each muffin is 180 calories so it's a great item to pair with a banana and cup of coffee for a fast breakfast.

I created this muffin with whole wheat flour and used a flavored yogurt so I could cut the sugar for this recipe in half. The result? Ah-mazing...like I literally had to lock a few muffins away so I had a few to shoot for this blog post! Jammed full of blueberries and so super soft and crumbly this muffin is a new fav for me!!

Now go make yourself a batch, you will thank yourself later! :) 

Blueberry Yogurt Muffins

Makes 14 muffins

Ingredients

  • 1 cup all-purpose flour 
  • 1 cup whole wheat flour 
  • 1 tablespoon baking powder
  • 1/3 cup sugar 
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 large eggs 
  • 1 cup strawberry or blueberry flavored yogurt
  • 1/4 cup buttermilk 
  • 1/4 cup melted butter
  • 1/4 teaspoon almond extract 
  • 1/4 teaspoon vanilla extract 
  • 1 cup frozen blueberries 

Make it! 

Heat oven to 400 degrees. Grease or use paper liners in a 12 cup muffin tin and set aside. 

In a large bowl, combine flours, baking powder, sugar, salt and cinnamon. In another medium bowl, combine eggs, yogurt, buttermilk, butter and extracts. Add yogurt mixture into flour and stir just until combined. Add in blueberries and stir just until combined Don't over stir or you will have chewy muffins!! 

Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out clean!