Strawberry Shortcake

Strawberry Shortcake
Serves: 6
Preparation: 10 minutes
Cooking: 18 minutes
Ingredients
2 eggs
3 tablespoons coconut oil, melted
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
2 ¼ cups almond flour
1 teaspoon baking powder
Topping
2 cups strawberries, washed and sliced
1 cup yoghurt of choice
Method
Preheat oven to 180°C and grease a 20cm round baking tin with oil
Whisk together eggs, oil, maple syrup and vanilla until smooth. Fold in almond flour and baking powder until smooth and no lumps are in the mix
Pour into the cake tin and bake for 15-18 minutes or until slightly golden
Allow the cake to cool then top yoghurt on top and sliced strawberries