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Sugar, wheat and dairy free Shortbread with Strawberries and Cream


4 eggs
100g coconut flour
fresh juice from 1 lemon
60 ml of coconut oil
3 tbs of honey
3 tsp vanilla powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
dash of pink himalayan salt

Coconut cream
250ml of Coconut cream
1 tsp of vanilla powder
1 tsp of honey

Strawberries are at their best this time of year and their hard to resist especially with a dollop of cream. Cream from cows however is not the ideal accompaniment if your looking to keep your skin in tip top condition. Diary should also be avoided for those suffering from the hormonal problems caused by Polycystic Ovary Syndrome (PCOS). This desert replaces the dairy cream with a coconut cream and adds a wheat free shortbread as well. It’s quick, easy and really tasty. The ideal accompaniment to enjoy during the Wimbledon finals.


  1. Before you begin your shortbread mix prepare your coconut cream and chill for at least half an hour in the fridge. Drain any light coconut water from your carton of coconut cream before mixing the vanilla and honey with it. Whisk for a couple of minutes then refrigerate.
  2. Next mix the ingredients for the shortbread together until you have a thick dough. Flatten your dough on to a work surface and using your your cookie cutter or biscuit maker cut out some shapes. Place on a baking tray lined with baking paper and bake for 15 minute at 180 degrees C until lightly browned.
  3. Serve with strawberries, your coconut cream and a garnish of fresh mint.
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