Happy 4th, party people!
To celebrate, here is a super all-American treat for you with a gluten-free twist– GF shortcake with berries and topped with my magical coconut cream!
Harry Potter people, the recipes begin this week! Woot!
GF Shortcake with Coconut Cream (from Have Your Cake and Vegan Too)
3 cups chopped fresh berries
1 tbsp. sugar
I cup gluten-free oatmeal, coarsely ground
1 cup brown rice flour
1/4 cup tapioca starch
1/4 cup sugar
1 teas. baking powder
1 teas. baking soda
1/4 teas. salt
1/2 cup cold margarine
1/2 cup milk of choice
1 can regular coconut milk (not lowfat), refrigerated for at least 3 hours
1/2 cup powdered sugar
1/4 teas. vanilla
In a medium bowl, combine the berries and 1 tbsp. sugar. Cover and let sit in fridge for at least one hour to macerate.
Preheat oven to 350. Lightly grease and flour (with gluten-free flour) an 8-inch baking round.
In a food processor or bowl combine the oats, brown rice flour, tapioca starch, sugar, baking powder, baking soda and salt. Add the margarine in chunks, cutting it in with a fork or by pulsing the flour using the processor, until the mixture is course. Add the milk until mixture comes together into a sticky batter.
Spread the batter in the pan and bake for 20–25 minutes, until lightly golden and a toothpick comes out clean. Remove and let cool on rack.
Chill bowl and the beaters from an electric mixer in the freezer for 15 minutes. Remove coconut milk from fridge and open can. Scoop out coconut cream from can (do not include the liquid) and add to chilled bowl. Add powdered sugar and vanilla and whip until creamy. Keep mixture chilled in the fridge.
Serve shortcake with berries and coconut cream.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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