Strawberry Shortcake

MAKES 9 SHORTCAKES

• Dairy Free

• Gluten Free

• Vegan

INGREDIENTS

• 1 cup coconut cream (canned)

• 1 tbsp ACV

• 2 tsp vanilla 

• 1/4 to 1/2 cup maple syrup depending on how sweet you like it 

• 1/4 cup olive oil

• 1 cup buckwheat flour

• 1 cup almond meal 

• 1.5 tsp baking powder

• 1 tsp cinnamon 

• half a punnet of fresh strawberries (I also added some leftover raspberries I had) 

RECIPE

1. Preheat oven to 180 degrees C

2. Whisk together the coconut cream, vanilla, maple syrup & oil 

3. Combine flour, almond meal, baking powder & cinnamon in a bowl

4. Add the wet mixture to the dry mixture & stir until combined 

5. Pour the mixture into a square lined baking tray & spread out evenly with the back of a wet spoon 

6. Thinly sliced the strawberries & place them on top, pushing them gently into the batter 

7. Bake for 30 mins or until golden & cooked through

8. Let cool before slicing & serving

This is the perfect combo to enjoy for dessert with some vanilla bean ice cream or as an afternoon snack with a cup of tea a soft & moist cake style base topped with fresh flavours of strawberries that’s not too sweet but satisfies those sweet cravings!!