Thanks to Pinterest, I occasionally branch out from my favorite healthy dessert blog, Chocolate-Covered Katie, and try something new. I was on the hunt for a scrumptious little shortcake recipe for the holidays. I think I found a winner from Heavenly Homemakers!
I substituted half of the flour for chickpeas and used soy whip from HyVee’s health market.
I’ve also been making single-serving portions of everything lately. So just take all ingredients listed below and divide by 9. It’s easy enough to look up conversion rates. Just google it. Also, the little treats you see above were baked in a mini-muffin tin. There’s just something about mini-muffins that makes indulging a little more fun.
Overall, pretty yummy, and very season appropriate.
1 1/3 cups whole wheat flour (I use freshly ground whole wheat)
1 t. baking powder
1/2 cup honey
1/3 cup oil (I use coconut oil)
1 t. vanilla extract
1/2 cup milk
4-5 cups of fresh, sliced strawberries
Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness)
Mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir well (or mix well with hand mixer). Pour into a well buttered 8×8 inch baking pan. Bake at 350° for 20-25 minutes.
Allow cake to cool completely. Top with fresh strawberries and whipped cream. (9 servings)