strawberry teacakes

These are the lightest, fluffiest teacakes ever and the perfect complement to a hot cup of tea or coffee.

The picture above shows four variations:
–strawberry cheesecake
peanut butter sunflower seed butter and jelly
–strawberry sunflower seed butter cheesecake

Since I love all of these flavors individually and I also love weird combinations, I honestly can’t pick a favorite out of the four. No surprise I go with this “variety pack” approach every time I make these!

Strawberry Teacakes
By: Mia Cee || Resting Hungry Face
Makes 4 (double recipe for 8 or triple for 12)

2 eggs, room temperature
2 tablespoons ghee, softened
2 teaspoons coconut sugar
1/4 teaspoon vanilla extract

1/4 cup almond flour
2 tablespoons tapioca flour
1 tablespoon coconut flour
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon cinnamon
1/8 teaspoon salt

10 strawberries
1/2 teaspoon ghee
juice of 1/4 to 1/2 of a small lemon, depending on how tart you want to the compote
sprinkle of coconut sugar and cinnamon
1-2 teaspoons chia seeds

Optional Additions:
sunflower seed butter
paleo cream cheese
slivered almonds

1. Preheat oven to 350 degrees or 325 on convection setting.
2. Whisk the eggs, ghee, coconut sugar and vanilla extract until light and frothy.
3. In a separate bowl, mix the dry ingredients.
4. Sift half of the dry mix into the wet mix. Stir a couple times and then sift in the other half. Mix just until the batter is uniform throughout. Don’t overmix.
5. Bake for 15 minutes or until knife comes out clean. Remove from oven and cool.
6. While the teacakes are baking, make the strawberry compote. Slice the strawberries to desired thickness and place in pan. Add the ghee, lemon juice, coconut sugar and cinnamon. Cook over low heat until the strawberries are soft and have released their juice. Remove from heat.
7. Once the compote has cooled to room temperature, toss with the chia seeds. Let sit for an hour or so, stirring every 15 minutes or half an hour.
8. When the cakes are cool enough to handle, slice off the tops and divide the compote among them. Drizzle with cream cheese or softened sunflower butter if using, and place the tops back on to serve.

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