Hello to the weekend! Eating berries out in Nature is all I want to do! OK, I called them wild, but they’re actually cultivated raspberries, strawberries, blackberries, and blueberries from the Farmers’ Market. Let the berries speak for themselves – they’re delightful plain, and even better with a bit of lemon juice, natural sweetener and Instant Coconut Whipped Cream. If you want to go wild, you can add a delicious Paleo shortcake. I did BOTH! Fresh Berries are loaded with vitamins and anti-oxidants, so I eat them as much as I can. They’re preciously expensive all winter, and now that we’re moving into berry season, I took the plunge. This recipe serves 6 – 8 people, with or without the biscuits.
Fresh Berries with Instant Coconut Whipped Cream – perfect for a picnic or outdoor meal!
- 1 recipe Instant Coconut Whipped Cream
- 1 pound fresh berries of any kind. I used raspberries, strawberries, blueberries and blackberries from the Farmers’ Market.
- Sweeten to taste with 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 4 teaspoons raw honey, or your favorite sweetener.
- 1 tablespoon lemon or lime juice
- 1 1/3 cups almond meal or flour
- 1/2 cup arrowroot powder (Or you can skip this and substitute an additional 1/2 cup of almond meal)
- 3 tablespoons sweetener.
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil
- 2 large eggs
- Prepare the Instant Coconut Whipped Cream, and refrigerate.
- Clean and slice the berries into a large bowl. Sprinkle with sweetener and lemon or lime juice. Stir gently. Leave berries to marinate at room temperature as the flavors blend deliciously!
- If you're serving berries without shortcake, spoon Coconut Whipped Cream on top of the berries, sprinkle with cinnamon if desired, and serve!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor or large mixing bowl, mix together the almond flour, arrowroot, sweetener, salt, and baking powder.
- Add coconut oil and egg. Mix briefly. Do not over mix - these are rustic!
- Drop the batter onto the baking sheet in rounds roughly 2 1/2-inches diameter, pressing them down a bit so they’re almost flat on top.
- Bake 14 to 16 minutes until just barely golden. Remove from the oven.
- Get out individual dessert plates. Or prepare all of them on one large plate. Slice the biscuits carefully with a serrated knife. Place the bottom portion on the serving plate. Spoon a generous portion of berries on each biscuit, and around it. Place the top half of the biscuit on the berries, or leaning to the side. Spoon a big dollop of Instant Coconut Whipped Cream on top. Serve!
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