Chia Banana Strawberry Shortcake
Shortcakes: 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened, 1/4 cup maple syrup 1/2 banana 1/4 cup almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Coconut Flour 1/4 cup Anthony's Tapioca Starch 1/2 teaspoon baking soda Toppings: 1 cup chilled coconut cream 1 tablespoon maple syrup 2-3 cups sliced strawberries
Shortcakes: Preheat the oven to 350° F and grease a baking sheet. Cream together the coconut oil and maple syrup. Add the banana and mash together. Add the almond milk and chia seeds; mix well and let sit a couple minutes. Add the coconut flour, tapioca starch, and baking soda. Mix well. Divide the batter between 5-6 drop biscuits on the baking sheet. Bake for about 20 minutes and let cool. Toppings: In a bowl, mix together the coconut cream and maple syrup. Serve the shortcakes with coconut cream and sliced strawberries.