Featured
Gluten Free Vegan Shortcake
Gluten Free Vegan Shortcake. Preheat oven to 350 f (175 c). Preheat the oven to 350 f (176 c) and line a baking sheet with parchment paper.

Assemble the vegan strawberry shortcakes: This recipe makes 6 servings (full shortcakes) or 12 “tea party sized” servings (half a shortcake each). Make a little well in the middle of the mixed dry ingredients.
175 G Dairy Free Butter (I Use The 'Stork' Perfect For Baking Gold Packet)
Add the ground chia seeds and mix with a fork to make a slurry. While the cake bakes, stir together the strawberries and maple syrup in a bowl and set aside. In a mixing bowl, combine the coconut oil or butter with the coconut sugar.
Use A Spatula To Mix Them Together.
Whisk until combined and there are no clumps. In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup. Preheat oven to 350 f (175 c).
75 G Caster Sugar ;
Add milk, maple syrup, coconut oil and vanilla and whisk again until well combined and no clumps remain. Add 2 tablespoons of apple cider vingegar to a liquid measuring cup (enough to hold 2 cups) then fill the measuring cup up to 2 cups with unsweetened almond milk. Add in pieces of frozen coconut oil and use pastry/dough blender to combine.
Line A Baking Sheet With Parchment.
Let it sit for a few minutes. Made with oat and buckwheat flour, this gluten free, vegan strawberry shortcake recipe is healthy and delicious! In large bowl combine flour, baking powder, salt and sugar.
It’s A “Shortcake” Not A Sponge Cake, So More Like A Sweet Biscuit.
When ready to serve, slice each. Afterwards, we’ll make this super easy gluten free vegan strawberry shortcake. Add vanilla extract, soft coconut oil, and the “buttermilk” we made earlier.
Comments
Post a Comment