Hello to the weekend! Eating berries out in Nature is all I want to do! OK, I called them wild, but they’re actually cultivated berries from the Farmers’ Market. Let the berries speak for themselves! These raspberries, strawberries, blackberries, and blueberries are delightful plain, and even better with a bit of lemon juice, natural sweetener and Instant Coconut Whipped Cream. If you want to go crazy, you can add a Paleo biscuit and make a shortcake. I did BOTH! Fresh Berries are loaded with vitamins and anti-oxidants, so I eat them as much as I can. They’re preciously expensive all winter, and now that we’re moving into berry season, I took the plunge. This recipe serves 6 – 8 people, with or without the biscuits.
Fresh Berries with Instant Coconut Whipped Cream – perfect for a picnic or outdoor meal!
- 1 recipe Instant Coconut Whipped Cream
- 1 pound fresh berries of any kind. I used raspberries, strawberries, blueberries and blackberries from the Farmers’ Market.
- 2 tablespoons sweetener. I used Just Like Sugar Table Top natural chicory root sweetener), or sweeten to taste with your preferred sweetener, depending on the berries used.
- 1 tablespoon lemon or lime juice
- Optional Biscuits:
- 1 1/3 cups almond meal or flour
- 1/2 cup arrowroot powder (Or you can skip this and substitute an additional 1/2 cup of almond meal)
- 3 tablespoons sweetener.
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil
2 large eggs
- Prepare the Instant Coconut Whipped Cream, and refrigerate.
- Clean and slice the berries into a large bowl. Sprinkle with sweetener and lemon or lime juice. Stir gently. Leave berries to marinate at room temperature as the flavors blend deliciously!
- If you’re serving berries without shortcake, spoon Coconut Whipped Cream on top of the berries, sprinkle with cinnamon if desired, and serve!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor or large mixing bowl, mix together the almond flour, arrowroot, sweetener, salt, and baking powder.
- Add coconut oil and egg. Mix briefly. Do not over mix – these are rustic!
- Drop the batter onto the baking sheet in rounds roughly 2 1/2-inches diameter, pressing them down a bit so they’re almost flat on top.
- Bake 14 to 16 minutes until just barely golden. Remove from the oven.
- Assembling the shortcakes: Get out individual dessert plates. Or prepare all of them on one large plate. Slice the biscuits carefully with a serrated knife. Place the bottom portion on the serving plate. Spoon a generous portion of berries on each biscuit, and around it. Place the top half of the biscuit on the berries, or leaning to the side. Spoon a big dollop of Instant Coconut Whipped Cream on top. Serve!