Chef Wendell: Sugar-free strawberry shortcakes
INDIANAPOLIS (WISH) – Sugar makes most things taste a whole lot better. However, while it may please the taste buds, too much sugar can lead to health issues. To help cut-down on your sugar intake, check out this delicious and healthy sugar-free treat.Strawberry Shortcakes with walnut / date crust
NOTE: Strawberries are picked and packaged in the field. No washing takes place. Before eating, wash the field dirt and chemicals off the outside.
1 pint of fresh strawberries, gently washed, dried and hulled (avoid white shoulders)
1 Tbsp. raw honey or maple syrup or/ 2 Tbsp. stevia powderFilling:
Cut washed and hulled berries into quarters
Sweetener of choice: Maple syrup, raw honey, brown rice syrup, or stevia.
• Place the strawberries into a mixing bowl and add sweetener.
• Macerate for a shot while until a juicy, delicious sauce develops.Shortcake shell:
1 cup dried, unsweetened shredded coconut-Phosphorous, iron, and protein
1 cup walnuts-Omega 3 and fiber
1 cup pitted dates-FIBER, potassium, copper
¼ tsp. Himalayan sea salt-Trace minerals
• Place ingredients into a food processer; blend until well processed, but still mealy and chunky. You should be able to still small chunks of dates and nuts.
• Press down into a pie plate / shell and refrigerate before serving. Very important.
• Do not fill the pie until you are ready to serve. (Don’t want the crust to become soggy.)
• Fill the pie ‘crust’ with whatever fruit topping you like.
• Top with coconut milk cream or vanilla Greek yogurt.
• Garnish Fresh mint leaves
• Serve room temperature