Chia Banana Strawberry Shortcake

brown rice flour coconut flour Dessert gluten free Nut Free vegan

Chia Banana Strawberry Shortcake

Spring has sprung, and that means strawberries! And what better way to use fresh strawberries than to make from-scratch strawberry shortcake?

Chia Banana Strawberry Shortcake

These shortcakes give a nod to delicious banana bread while still tasting wonderful topped with strawberries and cream. They're gluten-free and vegan, too!

Chia Banana Strawberry Shortcake

Chia Banana Strawberry Shortcake

Shortcakes:

Toppings:

  • 1 cup chilled coconut cream
  • 1 tablespoon maple syrup
  • 2-3 cups sliced strawberries

Shortcakes:

  1. Preheat the oven to 350° F and grease a baking sheet. 
  2. Cream together the coconut oil and maple syrup. 
  3. Add the banana and mash together. 
  4. Add the almond milk and chia seeds; mix well and let sit a couple minutes. 
  5. Add the coconut flour, tapioca starch, and baking soda. Mix well. 
  6. Divide the batter between 5-6 drop biscuits on the baking sheet. 
  7. Bake for about 20 minutes and let cool. 

Toppings:

  1. In a bowl, mix together the coconut cream and maple syrup. 
  2. Serve the shortcakes with coconut cream and sliced strawberries.

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 5-6 servings

Chia Banana Strawberry Shortcake



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