Chia Banana Strawberry Shortcake

5-6 servings

YIELD

20 minutes

PREP TIME

20 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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.

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