Strawberry Shortcake


Lemon Shortcake: 

3/4 cup almond meal

1/4 cup + 2 tablespoons oat flour

2 1/2 tablespoons kelp noodle paste

2 tablespoons lemon juice

4 1/2 teaspoons date paste

1 tablespoon agave or maple syrup

1/2 teaspoon salt

1 tablespoon water

2 tablespoons flax meal

1/2 teaspoon lemon zest

Blend kelp noodle paste, lemon juice, agave/maple syrup, date paste, salt and water until completely smooth. In a food processor, thoroughly combine almond meal and oat flour, then add blended liquid ingredients and continue to pulse ingredients in the food processor until a sticky dough forms. Add the flax meal one third at a time, pulsing each time as the flax is added until all of the flax has been well incorporated into the mix. Fold in lemon zest. Form into desired shape, no taller than 2 inches if you wish it to dehydrate within 24 hours, and dehydrate at 115 degrees until desired consistency is achieved.

Macerated Strawberries:

1/2 cup strawberries

3 tablespoons lemon juice

1 tablespoon coconut sugar

Clean and cut strawberries. Slice them into 1/8-1/4 inch slices. Place in a large container and toss with lemon juice and coconut sugar. Let them sit and macerate for 20 minutes.

Whipped Cream: 

1 1/2 cup water

2/3 cup cashews, soaked

1/4 cup agave

2 teaspoons vanilla extract

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 cup coconut oil, melted

Blend all ingredients on high speed. Run the blender three times through or until the mixture is steamy and thick. Freeze ingredients and place in paco-jet, or pour contents into an ice cream maker.


Cut the shortcake into 3/4 inch slices, top with macerated strawberries, whipped cream, lemon zest and fresh strawberries.