red white and blue parfaits with honey shortcake

These patriotic treats are simple to make and quite healthy for a dessert

Ingredients

shortcake: (adapted from thrivinghome.com)

1 1/3 cup whole grain flour (I used half kamut and half spelt or you could use a gluten free mix)

1 tsp. baking powder

2 eggs

1/2 cup honey

1/3 cup coconut oil

1 tsp. vanilla extract

1/2 cup milk (could use a nut milk as well)

blueberries

raspberries

lightly sweetened whipping cream (I added vanilla and coconut sugar) or whipped coconut cream (chill 2 cans overnight, scoop out cream from top, add vanilla, desired sweetener and a pinch of sea salt and whip)

1. Mix together flour and baking powder

2. Combine eggs, honey, oil, vanilla, and milk

3. Add wet ingredients to dry and mix well. Pour into well greased 8x8" baking pan.

4. Bake at 350º for about 20 minutes. Allow to cool

5. Whip cream

6. Assemble: 

a. cut out shortcake into small pieces or cut into circles with cookie cutter or glass or whatever you can find that is the right size :) Place in the bottom of a glass

b. add blueberries

c. top with whipped cream

d. finish with raspberries