Gluten-Free Vegan Strawberry Shortcake
Ingredients
The biscuits
-
½
cup
oat flour
-
½
cup
fine ground almond flour
-
2
tablespoons
potato starch
-
1 ½
teaspoons
baking powder
-
1/16
teaspoon
sea salt
-
¼ - ½
teaspoon
lemon zest
-
2
tablespoons
cashew or almond milk
-
1
tablespoon
lemon juice
-
3
tablespoons
maple syrup
-
2
teaspoons
vanilla extract
-
Sprinkle
optional
cane sugar for topping
To serve
-
amount depends on serving
fresh strawberries
-
as much or as little as preferred
dairy-free whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together oat flour, almond flour, potato starch, baking powder, sea salt, and lemon zest until combined.
- Make a well in the dry ingredients and pour in the milk, lemon juice, maple syrup, and vanilla extract.
- Gently mix until just combined, being careful not to overmix.
- Allow the mixture to sit for a few minutes.
- Drop spoonfuls of the dough onto a parchment-lined cookie sheet to form about 6 larger biscuits.
- Sprinkle with cane sugar if desired.
- Bake for 15 minutes or until the tips are just getting brown.
- Let cool completely before serving with fresh strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
6
Calories
135
Total fat
5g
Total carbohydrates
18g
Total protein
3g
Sodium
33mg
Cholesterol
0mg
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