Strawberry Shortcake & Coconut Whipped Creme
This is the dessert you bring to show off your skills, and share healthy goodness!
My kids love this, mostly because they love strawberries and whipped creme. And I love that they are getting protein and omegas!
Serves 4
Ingredients:
2 eggs
2 egg white
2 scoops vegan vanilla protein
2 small bananas
2 cup strawberries, hulled and sliced (any berry will do–blueberry is yummy, too!)
4 T unsweetened vanilla almond milk (carageenen-free)
2 T gluten-free flour
4 T ground flax
1 tsp baking powder, aluminum-free
Recipe for coconut whipped creme here:
Directions:
Heat oven to 350 degrees.
Add all ingredients, except berries, to blender, and blend until smooth.
Coat muffin tin (4 muffin spots) with a little coconut oil.
Pour batter from blender into mixing bowl.
Gently fold in a handful of chopped strawberries into batter.
Pour batter into muffin tin–will fill 4 muffin spots.
Bake for 8-10 minutes, then let cool.
Cut small muffin cakes into layers.
Layer with coconut whipped creme and remaining sliced strawberries.
Top it off with a dollop of coconut whipped creme and a thinly sliced strawberries.
ProTip: Make the muffins ahead, and freeze them.
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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