Summer on a plate, developed for Allergy UK. A great make-ahead dessert, and use can use any soft fruit.
Strawberry Shortbread for Allergy UK
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| Prep Time30 |
| Cook Time15 |
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Ingredients
- 400 g strawberries
- 1.5 tablespoons icing sugar
- 0.5 teaspoon vanilla extract
- 100 g coconut oil
- 80 g banana peeled weight
- 50 g sugar
- 225 g gluten-free flour
- 200 g coconut yoghurt
Quantity of servings:
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Ingredients
Quantity of servings: View units in: |
Instructions
- Heat the oven to 180C/160C fan.
Chop the half the strawberries into a bowl and mix a teaspoon of icing sugar over them. Leave in the fridge while you prepare the shortbread.
- Cream the coconut oil, sugar and banana. Add the flour and form into a dough. Roll out onto a floured surface, and stamp out 16 circles with a pastry cutter.
Cook for about 12 minutes until slightly golden. Allow to cool. - Take the coconut yogurt and add the remaining icing sugar and the vanilla essence.
- Assemble just before serving. Place one shortbread circle on a plate, smooth over a couple of heaped teaspoons of the coconut yoghurt mixture, top with strawberries and place the a second shortbread circle on top. Dust with icing sugar.
- Repeat and serve with the rest of the strawberries.
Nutrition Facts
Strawberry Shortbread for Allergy UK
Amount Per Serving
Calories 322
Calories from Fat 153
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
26%
Saturated Fat 12g
60%
60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 3mg
1%
1%
Sodium 23mg
1%
1%
Potassium 109mg
3%
3%
Total Carbohydrates 40g
13%
13%
Dietary Fiber 4g
16%
16%
Sugars 16g
Protein 5g
10%
10%
Vitamin C
50%
50%
Calcium
3%
3%
Iron
5%
5%
* Percent Daily Values are based on a 2000 calorie diet.