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RECIPE
1 lb. strawberries, sliced
1 pint blueberries
1/4 cup organic sugar
2 1/2 cup gluten-free oat flour
2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup vegan margarine
1/2 cup almond milk (or another non-dairy milk)
Vegan whipped cream—either store-bought or homemade (find my recipe for whipped cream here- https://www.youtube.com/watch?v=x1IpZQqRZlo )
To a bowl, add strawberries, blueberries, and 1/4 cup sugar. Stir well, and set to the side while you make the shortcakes. Preheat the oven to 425 degrees Fahrenheit. To a bowl, add oat flour, sugar, baking powder, and salt. Stir well. Add vegan margarine, and cut in with a pastry cutter. Add almond milk, and stir well. Use an ice cream scoop to scoop dough into six mounds onto a baking sheet. You might need to slightly re-shape the scoops—so that they are packed well and round, but don’t flatten them too much. Bake 15-18 minutes. Let cool. Carefully cut the shortcakes in half so that you have a top and a bottom. To assemble: set a shortcake on a plate, and take the top off. Put a spoonful of berries over the bottom of the shortcake, then a spoonful of vegan whipped cream. Put the top of the shortcake back on top, then a bit more vegan whipped cream, and a couple more berries. Repeat this process with each shortcake. Makes six servings.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram: http://instagram.com/somethingvegan
Email: [email protected]
