Strawberry Shortbread & Cream

35 mins

Nutritional Information

6 servings

Ingredients

For the Shortbread:

  • 200g wholemeal spelt flour

  • 100g ground almonds

  • 80g coconut oil, solid

  • 3 tbsp maple syrup (45ml)

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

For the Filling:

  • 400g fresh strawberries

  • 200g Greek yoghurt (0% fat)

  • 100g mascarpone

  • 2 tbsp honey (30ml)

  • 1 tsp vanilla extract

For Garnish:

  • 100g fresh strawberries

  • Fresh mint leaves

  • 1 tbsp pistachios, chopped (optional)

Micronutrient Information

Energy

Protein

Fat

Saturated Fat

Carbohydrates

Sugar

Fibre

Method

Total

1800 kcal

48 g

108 g

54 g

180 g

84 g

24 g

Step 1 - Preheat oven to 180°C

Step 2 - Mix flour, almonds, and salt in a bowl

Step 3 - Rub in coconut oil until the mixture resembles breadcrumbs

Step 4 - Add maple syrup and vanilla, then form into a dough

Step 5 - Press into a lined 20cm tin

Step 6 - Bake for 12-15 minutes until golden

Step 7 - Cool completely

Step 8 - Blend 200g strawberries until smooth

Step 9 - Mix yoghurt, mascarpone, honey, and vanilla

Step 10 - Slice remaining strawberries

Step 11 - Break shortbread into chunks

Step 12 - Layer: shortbread, cream mixture, strawberry sauce

Step 13 - Top with fresh strawberries and mint

Per 3 Servings

900 kcal

24 g

54 g

27 g

90 g

42 g

12 g

Per 1 Servings

300 kcal

8 g

18 g

9 g

30 g

14 g

4 g

Vitamin C

Calcium

Vitamin E

Protein

Magnesium

Potassium

Zinc

Fibre

Healthy Fats

Antioxidants

Supports the immune system and skin health

Supports bone health and muscle function

Acts as an antioxidant, supports skin health

Supports muscle maintenance and repair

Supports energy production and muscle function

Promotes healthy blood pressure and heart function

Supports the immune system and skin health

Promotes digestive health and blood sugar control

Supports heart health and nutrient absorption

Protects cells from damage

Next

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