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1
Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly.
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2
In a pan with a thick bottom, melt one tablespoon coconut oil.
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3
Add the strawberries.
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4
Bring to a boil and reduce heat so that strawberries are simmering.
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5
Stir regularly - about every five minutes.
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6
Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to 1/2 cup.
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7
Allow the strawberry jam to cool thoroughly before proceeding to next step.
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8
Sift coconut flour and pack into 1/2 measurement, being sure to cut the excess off the top with a straight knife.
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9
Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar.
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10
Whip with a hand mixer until mixed well.
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11
Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo at recipe site to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.
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12
Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.
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13
Preheat oven to 325u00b0F.
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14
Lightly grease a cookie sheet.
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15
Drop by level tablespoons onto the cookie sheet.
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16
Moisten fingertips with coconut oil - lightly pat and tap the cookie dough into a round shape.
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17
Bake for 10 minutes.
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18
Cookies will lose their shiny look when done, and will feel firm to the touch.
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19
If pressing lightly leaves a dent, bake 1-2 more minutes.
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20
You can read the original post here: http://gapsdietjourney.com/2012/05/recipe-strawberry-shortcake-medallions-coconut-flour-cookies-dairy-free/
