Coconut Shortcakes with Peaches and Cream
- Prep Time 0:20
- Cook Time 0:15
- 5 Comments
Ohmigoodness. These are so, SO good.
Best of all, they have no gluten and only a little bit of sugar. You can make them with any ripe fruit, but I found the gorgeous peaches available at my farmers market to be just perfect.
- 6 tbsp unsalted butter, melted, plus more for greasing the tins $1 for stick
- 1/2 cup coconut flour $5 for 16 oz.
- 1/2 tsp salt Pantry
- 1/2 tsp baking powder Pantry
- 6 eggs, lightly beaten $1.50 for 12
- 2 tbsp honey Pantry
- 1 tsp vanilla extract $4 for 4 oz.
- 1/2 cup cold heavy whipping cream $2 for a half-pint
- 2 ripe peaches, pitted and sliced $1.50
Total Cost of Ingredients: $15
Preheat oven to 400 degrees F. Lightly grease 10 regular-sized muffin cups in a tin and set aside.
Sift together the coconut flour, salt and baking powder into a mixing bowl. Stir in the 6 tbsp melted butter, the eggs, the honey and the vanilla, until just combined (do not overmix). Scrape into the 10 prepared muffin cups and bake for 12-15 minutes, or until golden-brown and firm to the touch.
While shortcakes bake, whip the cream to stiff peaks. Refrigerate until ready to use.
Remove shortcakes from tin and let cool to room temperature (about 20 minutes).
To serve, split shortcakes in half using a serrated knife. Top each half with a large dollop of whip cream and several peach slices. If you need further sweetness top with drizzle of honey.