Strawberry Shortcake has had its day. These Protein-packed Orange Yogurt Shortcakes are a refreshing change and are built to build protein as well as deliver a delicious treat.
The shortcake is like a little oatmeal biscuit; it’s gluten-free and vegan. Instead of sweet whipped cream, I’m using Greek yogurt for the extra protein (but I’m a fan of CocoJune and Culina if you are avoiding dairy and the addition of the collagen brings the protein.) It’s a fun recipe!
Happy day,
Monique
Protein-packed Orange Yogurt Shortcake
3/4 oat flour
3/4 cup rolled oats
1/4 cup full-fat coconut milk
2 tbls ghee or coconut oil, melted
2 tbls coconut sugar
1.5 tsp baking powder
Pinch or two of salt
Toppings:
1.5 cups yogurt + 3 scoops collagen powder
3 Oranges, peeled and segmented
Honey
Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
Use a rubber spatula to mix the ingredients together the melted ghee, coconut sugar and milk until the sugar is dissolved. Stir in the remaining ingredients. The dough will be slightly sticky. Scoop into 6 mounds on the sheet pan and lightly form each into a biscuit shape.
Bake for ~17 minutes or until lightly browned. Let cool slightly before moving.
Zest the oranges. Mix the yogurt, zest and collagen powder. Spoon the yogurt over the biscuits. Top with orange segments and drizzle with honey.
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