It’s time for some red, white & blue! We’re getting excited for Independence Day, some grilling, and some sweets. What better way to celebrate than with making a red, white, and blue shortcake the whole family is sure to love! I made a vegan, gluten-free strawberry, and blueberry shortcake that will be perfect to have at any cookout.
Vegan, Gluten-Free Shortcakes
Ingredients
1 c. Brown Rice Flour 1/2 c. Tapioca Starch 1/4 c. Potato Starch 1 tsp. xathan gum 1 tbsp + 1/4 tsp. baking powder 1/2 tsp. salt 4 – 5 tbsp. Kelapo coconut oil 3/4 c. + 2 tbsp. coconut milk with coconut cream removed 1 tsp. agave nectar 1/2 tsp. apple cider vinegar
Preheat oven to 425F.
Whisk together dry ingredients. Make sure that you spoon the flours into the measuring cups or else it might be too dense. If you don’t feel like doing that, just add more coconut milk when you add the wet ingredients.
Using fingers, work Kelapo Coconut Oil through the dry ingredients until there are no chunks of coconut oil left.
Carefully open cans of coconut milk and skim off the coconut cream. Set the coconut milk aside to use in the biscuits and for whatever else.
Pour the liquid ingredients into the dry and stir until mixed using a fork.
Roll (or pat) out the dough on a floured board until about 1″ thick.
Cut out into ~3″ circles – I just used a glass. It should make 8 shortcakes.
Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.
Remove from the oven and cool on a cooling rack.
While the biscuits are cooking and/or cooling gather the following ingredients to complete and serve the strawberry and blueberry shortcakes:
8 shortcakes
1 pint of strawberries (plus smaller whole ones for garnish, if desired)
½ – ¾ pint of blueberries
2 cans coconut milk, left in the refrigerator overnight
Sweetener (optional) – I used 1 tsp. agave nectar
In a mixer equipped with a whisk, whip the coconut cream and sweetener until it holds peaks and is fluffy. Place in fridge until ready to use.
After the shortcakes are cooled, cut in half.
On the bottom half, spread a dollop of coconut cream on the lower half. Pile on some strawberries, blueberries, and another dollop of coconut cream. Place the top half on the cream to create a sandwich. Add another dollop of cream, a whole strawberry, and a few blueberries to garnish if desired.
To make them easier to eat, make two open-faced shortcakes piled with coconut cream, strawberries, and blueberries.
Feeling Patriotic & Hungry
It’s time for some red, white & blue! We’re getting excited for Independence Day, some grilling, and some sweets. What better way to celebrate than with making a red, white, and blue shortcake the whole family is sure to love! I made a vegan, gluten-free strawberry, and blueberry shortcake that will be perfect to have at any cookout.
Vegan, Gluten-Free Shortcakes
Ingredients
1 c. Brown Rice Flour
1/2 c. Tapioca Starch
1/4 c. Potato Starch
1 tsp. xathan gum
1 tbsp + 1/4 tsp. baking powder
1/2 tsp. salt
4 – 5 tbsp. Kelapo coconut oil
3/4 c. + 2 tbsp. coconut milk with coconut cream removed
1 tsp. agave nectar
1/2 tsp. apple cider vinegar
Preheat oven to 425F.
Whisk together dry ingredients. Make sure that you spoon the flours into the measuring cups or else it might be too dense. If you don’t feel like doing that, just add more coconut milk when you add the wet ingredients.
Using fingers, work Kelapo Coconut Oil through the dry ingredients until there are no chunks of coconut oil left.
Carefully open cans of coconut milk and skim off the coconut cream. Set the coconut milk aside to use in the biscuits and for whatever else.
Pour the liquid ingredients into the dry and stir until mixed using a fork.
Roll (or pat) out the dough on a floured board until about 1″ thick.
Cut out into ~3″ circles – I just used a glass. It should make 8 shortcakes.
Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.
Remove from the oven and cool on a cooling rack.
While the biscuits are cooking and/or cooling gather the following ingredients to complete and serve the strawberry and blueberry shortcakes:
8 shortcakes
1 pint of strawberries (plus smaller whole ones for garnish, if desired)
½ – ¾ pint of blueberries
2 cans coconut milk, left in the refrigerator overnight
Sweetener (optional) – I used 1 tsp. agave nectar
In a mixer equipped with a whisk, whip the coconut cream and sweetener until it holds peaks and is fluffy. Place in fridge until ready to use.
After the shortcakes are cooled, cut in half.
On the bottom half, spread a dollop of coconut cream on the lower half. Pile on some strawberries, blueberries, and another dollop of coconut cream. Place the top half on the cream to create a sandwich. Add another dollop of cream, a whole strawberry, and a few blueberries to garnish if desired.
To make them easier to eat, make two open-faced shortcakes piled with coconut cream, strawberries, and blueberries.
Serve immediately and enjoy!