Gluten Free Shortcake
INGREDIENTS:
2 eggs
3 tablespoons melted coconut oil or butter
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
2 1/4 cup almond flour
1 teaspoon baking powder
1 tbsp Cordyceps
instructions:
Preheat oven to 350 degrees and grease a round baking dish with oil or butter
Whisk together eggs, oil, maple syrup and vanilla until smooth
Mix in almond flour and baking powder and cordyceps until smooth and no lumps are in the mix
Add to baking dish and bake in oven for 15-18 minutes
Let the cake cool a bit then spread whipped cream on top with sliced strawberries
Slice and enjoy!
Whipped Cream
INGredients:
1 cup cold heavy whipping cream
2 Tablespoons confectioners sugar
or monk fruit powdered sugar for sugar free option
1/2 teaspoon pure vanilla extract
1 tsp pearl
1 tsp tremella
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, tremella, pearl and vanilla extract on medium-high speed until peaks form,
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
