strawberry shortcake

there’s a shortcake hiding in there…

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!


6 thoughts on “strawberry shortcake

  1. YES! I was looking for a gluten-free dessert I could make Elden, perhaps for his first birthday, and these sound PERFECT. I originally explored angel’s food cake but suffice to say, the recipes I found were a tad overwhelming. Thanks, Kim!

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