Nothing says summertime like the taste of sweetened strawberries atop a delicate shortcake. Don’t forget the whipped coconut cream! Feel free to adjust the amount of sugar depending on the natural sweetness of your berries. Use more or less sugar as needed.
YIELD: 8 SHORTCAKES
SHORTCAKES 1½ cups superfine brown rice flour ¼ cup cornstarch ¼ cup tapioca flour 1 teaspoon xanthan gum 2½ teaspoons baking powder ⅓ cup of sugar ½ cup cold non-dairy margarine, cut into small pieces ½ cup non-dairy milk 1 tablespoon flaxseed meal 2 tablespoons water
STRAWBERRY MIX 3 cups strawberries ½ cup of sugar
• Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together the brown rice flour, cornstarch, tapioca flour, xanthan gum, baking powder, and sugar. Use your fingers to crumble in the margarine until the mixture is pebbly. Add the non-dairy milk. Mix the flaxseed meal with the water and then stir into the mixture. Knead lightly to form a very soft dough. Roll dough between two sheets of parchment until half an inch thick and using a biscuit cutter, cut into 2-inch rounds. Place 2 inches apart and bake for 17 to 20 minutes, or until lightly golden brown on edges. • Rinse and slice the strawberries and discard the greens or reserve for another use, such as smoothies or salad greens. Place the strawberries into a bowl and toss with sugar. Cover and let rest for 1 hour. Serve with shortcakes and Sweetened Whipped Coconut Cream with proportions of each