Fig & Pear Shortcakes
Print recipe| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
Ingredients
- 2 Medium pears
- 6 dried chopped figs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 tablespoons brewed chai tea (or water)
- 2 1/3 cups Kodiak Super Foods Pancake Mix
- 4 tablespoons cold unsalted butter
- 1/4 cup coconut sugar
- 3 tablespoons Pumpkin MuscleEgg (or plain egg whites)
- 1/3 cup milk of choice
Directions
| Step 1 | |
| Preheat oven to 425 degrees and lined a baking sheet with parchment paper or Silpat. | |
| Step 2 | |
| In a small saucepan, add chopped pears, chopped figs, chai or water (water will give less flavor), cinnamon, and vanilla. Cook on low-medium heat for 8-10 minutes until pears are softened and figs have plumped up. Let cool. | |
| Step 3 | |
| Prepare shortcake dough by adding MuscleEgg and milk into a small bowl. Add Kodiak, coconut sugar, and stevia to the bowl of a stand mixer or food processor. Add cold butter and mix until small crumbles form. Slowly drizzle in MuscleEgg and milk mixture just until dough comes together. | |
| Step 4 | |
| Carefully remove blade and divide dough into 6 equal portions (each of mine were approximately 90 grams). Roll into desired shape and place on cookie sheet. Press down on dough slightly to resemble a shortcake. Bake for 12-14 minutes until slightly brown. | |
| Step 5 | |
| Let cool slightly and slice in half. Add a serving of the pear/fig mixture to the bottom half of the shortcake, replace top, and add whipped cream & chopped walnuts if desired. | |
Note
NUTRITIONAL INFORMATION (makes 6 servings): calories- 243, fat- 7 grams, carbs- 42/fiber- 6 grams, protein- 7 grams PER SERVING