This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
And just like that, June’s gone??? Julyin’! LOL. Well, as a school teacher, I can tell you that I plan to live up every minute of this summer break. So, in the spirit of what I’ll call “Independence Month,” I decided to have a little fun with an AIP version of a sweet summer (or whenever) shortcake dessert that most of us have enjoyed a time or two.
I chose to add the fresh blueberries separately, but I’m sure you could toss them in with the strawberries and maple syrup if you’d like. I have no doubt we all deserve and are overdue for a little fun in the sun this summer… and while you’re at it, I hope you’ll treat yourself to this shortcake as well.
- Berries and syrup:
- 2 cup strawberries, chopped
- 2 tablespoon maple syrup
- 1 cup fresh blueberries
- Biscuits:
- 2 yellow plantains, peeled & chopped (approx 3 cups chopped)
- ½ cup olive oil
- ⅔ cup coconut milk
- ¼ cup unflavored sparkling water
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1½ cup cassava flour
- ¼ cup coconut flour
- 1½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- Coconut whipped cream:
- 1 14 oz can coconut cream or full fat coconut milk (chilled in refrigerator overnight)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- Start with the berries and syrup. Combine strawberries and maple syrup. Stir, seal and set aside for a few hours to overnight.
- Now, make your whipped cream. Combine all whipped cream ingredients in a chilled mixing bowl (only need about 10 minutes to chill the bowl). Beat coconut cream in bowl until creamy. Add vanilla and maple syrup and mix until creamy (about a minute).
- Next, make the biscuits. Preheat oven to 350 degrees F. Combine all wet ingredients, except sparkling water. Combine all dry ingredients in a large bowl.
- Add dry to wet and mix until well combined. Add sparkling water half way through mixing.
- Using a large cookie scooper (about 2 oz is the size I used), scoop and plop your batter into baking sheet lined with parchment paper. Bake 25-30 minutes.
- Serve warm with strawberries in syrup and fresh blueberries with your coconut whipped cream -- yummm.
- Optional: go even bigger and serve á la mode with an AIP-friendly ice cream. Enjoy!
7 comments
Green plantains turn yellow, right? I can’t find yellow ones but I can find greens all day.
Traci, yes, green plantains are just “unripe” – they will eventually yellow!
I have looked for plantains where I live here on Vancouver Island and cannot find any.
Is there something you could substitute for plaintains?
Hi Diana! Have you tried a local Asian or ethnic market? They can usually source plantains!
This looks so yummy – I just have a question about the plantains…so you just chop them and mix them into the batter as chunks? Do they bake down in the oven or do they just stay as chunks after it’s been baked?
I had the same question. We tried making these and there are chunks of plantains. Doesn’t look anything like the picture
Can I substitute the coconut flour with something? Maybe tigernut flour?? For some reason I can’t tolerate coconut flour 🤷♀️