Gluten-Free Coconut “Shortcakes”

I enjoy these “shortcakes” made in muffin cups with mixed berries.  They’re even wonderful plain!

Ingredients:

• 6 T coconut flour
• 2 T golden flaxseed meal
• 1 t baking powder
• 1/4 t sea salt
• sweetener equivalent to 3/4 c sugar (I like stevia.)
• 6 T virgin coconut oil, melted
• 6 eggs
• 1 t vanilla extract
• 2 T coconut milk

Procedure:

1. Preheat oven to 400 degrees Fahrenheit.  Prepare a 12-cup muffin pan by using liners or greasing the pan liberally.
2. Sift together coconut flour, sea salt, and baking powder.  Set aside.
3. Combine melted coconut oil, eggs, coconut milk, vanilla, and sweetener of choice in a medium bowl until well-blended.  Stir in dry ingredients.
4. Spoon batter into muffin cups.  Bake in the preheated oven for 15 minutes.