Strawberry Shortcakes (gluten free, vegan)
- 1 1/2c. oat flour
- 1T. ground flaxseed
- 1 1/2T. truvia (or 3T. sugar)
- 1 1/2t. baking powder
- 1/4t. baking soda
- 1/4c. canola oil
- 3/4c. unsweetened almond milk (if using sweetened almond milk I’d reduce the amount of sugar)
- 1 pint strawberries, washed and sliced
- coolwhip or yogurt to top
Combine the dry ingredients. Add the oil and milk and stir until just combined. Let sit for 5 minutes. Drop biscuit dough on greased cookie sheet (should make 4-6 biscuits, depending on size). Bake at 425 for 12-14 minutes. Serve hot with strawberries and coolwhip or yogurt.
These oatcakes are biscuity and a little sweet. They’d be perfect dressed up with chocolate chips or dried fruit or nuts and served as scones, too. They also happen to make a pretty sweet base for strawberry shortcake!