VEGAN STRAWBERRY SHORTCAKE

用料  

VEGAN STRAWBERRY SHORTcake的做法  

1. Shortcake
   
   1 cup oat flour
   1 cup almond flour
   1/4 cup tapioca starch or cornstarch or arrowroot starch. Or even 2 flax eggs (2 tbsp ground flax + 4 tbsp water).
   2 tsps baking powder
   1/2 tsp salt
   2 tbsp maple syrup
   1 tsp vanilla extract
   3/4 cup non-dairy yogurt

2. Strawberries
   
   1 pound strawberries, sliced
   1 tbsp maple syrup (optional)
   Coconut whipped cream***
   
   Coconut cream (solid part from 1-2 cans full fat coconut milk that have been chilled overnight)

3. Preheat the oven to 400F.~~ 204c
   In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
   Mix with a fork until crumbly.
   Add the yogurt and continue mixing with your hands until combined. Do not over mix.

4. Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
   Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
   Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.

5. Bake for 15 minutes at 400F. Then turn the oven to broil and bake for an additional 1-2 minutes until golden brown on top. Watch them carefully, they can burn quick.
   Remove from the oven and cool.
   Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
   Whip the coconut cream with a hand mixer until smooth and fluffy.
   Slice the shortcakes in half (a bread knife works best!).