Happy 4th!! Celebrating the freedom of sweets with a little red, white & biscuit brekky ft berries n cream on repeat from Sammy Beech. Here's the recipe... 

Coconut Strawberry Shortcake

INGREDIENTS

*makes 6 full sized biscuits or 12 mini
3 tablespoons butter or ghee, melted and cooled
3 eggs
3 tablespoons honey
1/4 teaspoon vanilla
1/4 coconut flour, sifted
1/4 teaspoon salt from pineapple collaborative
1/4 teaspoon baking powder

2 cups strawberries, sliced
squeeze lemon
tablespoon sugar
whipped coconut cream

HOW TO

Preheat the oven to 400 degrees and grease the wells of your preferred muffin tin. In a medium sized bowl, blend melted butter, eggs, honey and vanilla. In a separate bowl combine flour, salt and baking powder. Gently fold the dry ingredients into the wet ingredients and pour into muffin tins. Bake for 10-12 minutes (shorter for mini muffins) until the tops spring back.

While the biscuits are baking, macerate the strawberries. Add sliced strawberries, squeeze of lemon and a sprinkle of sugar to a bowl. Toss well to combine and let rest for 10 minutes. Once biscuits are cooled, slice them in half. Assemble with coconut whip, strawberries and a sprinkle of cinnamon if you wish!