strawberry dessert (grain free, scd diet)
this simple but delicious strawberry jam-filled cake is inspired from a childhood favourite.
Ingredients
strawberry filling
- 2 cups strawberries
- 3 tbsp honey
- 1/2 tsp fresh lemon juice
dough
- 2 cups almond flour
- 4 tbsp coconut flour
- 1/2 cup honey
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3 eggs
Instructions
strawberry filling
- start by preparing your strawberry jam filling. throw your strawberries (fresh or frozen is fine), honey and lemon juice in a saucepan over medium heat, allowing to come to a bubble.
- once bubbling, continue stirring occassionally and reduce heat to simmer for 30 minutes.
- remove from heat and set aside once thickened.
dough
- in a large bowl, place your almond flour, coconut flour and baking soda, sifting together/mixing well.
- add in the oil, honey and vanilla extract and combine.
- finally add in your eggs and mix well.
- once combined, pour the batter into a prepared 9x13 rectangle dish (i lined mine with parchment paper), and spread it across evenly with a spatula, reaching the edges of the dish.
- now, take your strawberry jam filling and using a spoon, place dollops of jam all around the dough until the jam is emptied.
- take a knife and swirl the jam around a bit for extra effect.
- bake in a preheated oven at 350 for 35-40 minutes, until the top is golden brown. allow to cool completely before removing and slicing.