Low-Glycemic Strawberry Mesquite Macadamia Shortcake

 

Low-Glycemic Strawberry Mesquite Macadamia Shortcake
 
Since they are a naturally sweet nut with no bitter brown skin, I chose macadamia nuts for the biscuit. I cut the amount of fat in half by using mesquite powder, which has a glycemic index of 25, and is lower than both coconut sugar and agave (each about 35). I added only 2 tablespoons of coconut sugar for all 6 servings. Strawberries are one of the best low-glycemic fruits, and often do not require additional sweetener, especially in season, and frozen strawberries also work well in this recipe. I also added about 1 teaspoon Lakanto (a zero carb sweetener) per serving. For the cream topping, I used young coconut because it is lower in fat than nuts and naturally sweet with a low-glycemic index. Then, I added a just a little more Lakanto to boost the natural sweetness. For each serving, the amount of Lakanto I used was $0.30 and the amount of coconut sugar was about the same, so even though these sweeteners seem expensive, the per-serving price is quite reasonable. I think you'll enjoy this decadent yet low-glycemic dessert!
Author:
Cuisine: Dessert
Serves: 6
Ingredients
  • Shortcake
  • ¾ cup macadamia nuts (or substitute other favorite nuts)
  • ¾ cup mesquite powder
  • 2 tablespoons Thai coconut sugar paste (Divine Organics brand)
  • 2 tablespoons cashew butter (or other nut butter)
  • 1 teaspoon vanilla extract
  • Pinch salt (my favorite is Royal Himalayan Crystal Salt)
  • Coconut Cream Topping
  • 1 cup young coconut meat
  • 1 tablespoon Lakanto (or Thai coconut sugar paste)
  • 1 - 2 tablespoons water, if needed
  • ½ teaspoon vanilla extract
  • 4 cups strawberries, sliced or chopped
  • 2 tablespoons Lakanto
Instructions
  1. To make the biscuit, process the macadamia nuts and mesquite powder in a food processor until it is a fine powder. Add the remaining ingredients and pulse again to combine. (Only add the 1-2 tablespoons water, if needed; if the young coconut contains a lot of moisture, no water will be required.)
  2. Measure ¼ cup of the biscuit mixture and press it firmly into a plastic-lined mold to form firm biscuits.
  3. To make the coconut cream topping, blend ingredients in a blender until smooth.
  4. Place berries in a large bowl with Lakanto and gently toss. (If the strawberries are ripe and sweet, Lakanto may not be needed.)
  5. To serve, place a biscuit on a plate, ladle strawberries over the biscuit and add a dollop of coconut cream topping.
  6. Store the biscuits in the refrigerator in a sealed container for up to 2 weeks. Store the Coconut Cream in a sealed glass jar in the refrigerator for up to a week.

 

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