1. Preheat oven to 325°F. and prepare a baking sheet or 8-inch square pan.
2. Prepare a chia “egg” by whisking the chia seeds into the warm water. Set aside.
3. In a medium bowl, whisk together the sunflower seed, tapioca and coconut flour, coconut sugar, vanilla, baking powder, baking soda and sea salt. Make sure the baking soda and powder are evenly distributed.
4. In a measuring cup pour 1/4 cup of coconut milk and whisk in the 1 tablespoon of lemon juice.
5. In a large bowl, combine all wet ingredients including the coconut oil, chia “egg,” the milk/lemon juice mixture, and ¼ cup of cultured coconut milk.
6. Add the dry ingredients to the wet ingredients and combine with a wooden spoon to make a moist dough. Using a spatula, press all of the dough evenly into an 8-inch square pan.
7. Bake for 30 to 40 minutes until golden brown, moist in the middle, and a toothpick comes out clean.
1. Use an empty coconut milk container laid on its side with holes punched into it or a piece of hard craft foam to keep the pops upright.
2. Thinly slice most of the strawberries lengthwise to expose the inner white colour. Chop up the 2 red outer pieces.
3. For the top decoration, slice smaller strawberries in half leaving the greens on, (if desired).
4. Using an empty push-pop container, cut out 6 to 7 circles from the 8-inch pan (this will make the tops of the pop.) The rest of the shortcake will be crumbled into the bottom of the pop.
5. For each push-pop: crumble a layer of shortcake into the bottom of the assembled pop container. Add a thin layer of cultured coconut milk.
6. Add the thinly sliced strawberries around the edge of the pop and drop in a few of the chopped strawberry pieces. Add more cultured coconut milk to fill in around the strawberries. Press in the top circle piece of shortcake.
7. Add a dollop of cultured coconut milk on top and set half a strawberry on top. If you want to use a lid on your push-pop, be conscious of the size of your layered ingredients so that the lid will fit securely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 2408.1mg||83 %|
|Potassium 174.1mg||5 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 29.6g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 139
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.