Strawberry Shortcake
submitted by M. Smolinski
Ingredients
- 1 cup Einkorn flour
- 1 cup White whole wheat flour
- 2 teaspoons Coconut crystals (sugar)
- 1/4 teaspoon salt
- 1/2 cup organic butter
- 2 Farm fresh eggs
- 1/2 cup Whole raw milk
Servings:
Units:
Instructions
- Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious! Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside. Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
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