Peach Shortcake with aYogurt Honey Greek Topping

instructions:

1/ In a large mixing bowl, combine the flour, baking powder, salt, and sucanat and whisk until evenly combined.
2/ Add the coconut oil to the flour mixture. Gently cut the coconut oil into the dry ingredients by using a handheld pastry blender. Continue to cut in the coconut oil until the mixture resembles coarse crumbs.
3/To the mixture, add the vanilla and almond milk and gently stir until a dough is formed.
4/ Form 4 rounds (1 inch thick, 3 inch diameter) out of this dough and place on prepared baking sheet.
5/ Bake shortcakes at 475 ° Fahrenheit for 10-12 minutes or until golden brown.
6/ Assemble toppings while shortcakes are baking. In a small bowl, combine peach slices and honey and stir until peaches are will coated. Cover with plastic wrap and refrigerate until ready to serve.
7/ In another small bowl, mix together greek yogurt, honey, and vanilla. Stir well and refrigerate until ready to serve.
8/ Allow shortcakes to cool before slicing open and topping each with peaches and honey yogurt topping.

Nutrition Information:

Serving: 1shortcake | Calories: 373kcal | Carbohydrates: 48.1g | Protein: 8.8g | Fat: 17.5g | Saturated Fat: 14.6g | Cholesterol: 5mg | Sodium: 214mg | Fiber: 2.6g | Sugar: 13.9g | SmartPoints (Freestyle): 16