Strawberry Mini Shortcakes
Vegan, Oil-free, Gluten-free
Prep: 15 min, Bake: 20 min, Cool: 30 min, Assembly: 10 min, Total: 1 hour 15 minutes, Yields: 6 mini strawberry shortcakes
Ingredients:
- 2 cups GF oats, ground into flour
- 1 cup almond flour
- 1 cup potato starch
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1⁄2 cup maple syrup
- 1 cup applesauce
- 1 tsp vanilla extract
- 4 cups organic strawberries, hulled and sliced
- 1 spray can vegan whipped cream
Instructions:
- Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
- In a large bowl, stir together the flours, starch, baking powder and salt. Set aside.
- In a small blender, process the maple syrup, apple sauce, and vanilla until completely combined.
- Pour the mixture into the bowl with the dry ingredients, stir until well incorporated. If necessary, add water (start with 1 tablespoon) to achieve the desired consistency – not quite pourable but not very thick either.
- Pour the batter on one half of the cookie sheet and bake for about 20 min or until a toothpick comes out dry.
- Cool on a wire rack for 30 minutes. Then cut out mini shortcakes with a 2-inch biscuit cutter or an empty glass. You should have about 12 biscuits. One will go on top, one on the bottom.
- While the cake is baking, prepare the strawberries.
Assembly:
- Take one mini cake (this will be the bottom), place a few strawberry slices on top and spray it with the vegan whipped cream.
- Cover with another mini cake (this will be the top), spray it with whipped cream and add a few strawberry slices on top for decoration.
- These are best when served right away.
Apr 17th 2022
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