Thursday, June 4, 2009
Vegan Strawberry Shortcake
1 cup all purpose flour
1/2 cup nut milk (organic macadamia or cashew)
1 tablespoon agave nectar
1 organic lemon juiced
1 organic lemon zest
1/8 teaspoon vanilla bean
1/4 teaspoon Selina Naturally Portuguese Flor de Sal
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
3 tablespoons coconut oil (cold)
1 tablespoon coconut cream
1 pint fresh organic strawberries, sliced
1 tablespoon rapadura sugar
Preheat oven to 450 degrees. Grease a muffin pan with coconut oil.
Measure out 3 tablespoons coconut oil and place in a cup and into the refrigerator to bring to a cold temperatures.
Sprinkle sliced clean strawberries with the brown sugar and set aside in a bowl. This allows the juices of the strawberries to be drawn out by the sugar and create a syrup.
Mix together flour, sea salt, cream of tartar, baking powder, vanilla bean and lemon zest.
If making nut milk from scratch add 1/4 cup organic raw macadamia nuts to 3/4 cup filtered water and the lemon juice and agave nectar. Blend on high until completely blended and has become a nut milk and place into the refrigerator.
Take the coconut cream and oil and using a fork mash them into the flour mixture. Cut through the flour until there are many small balls of dough. Create a dip into the dough and pour 1/2 cup of the nut milk and fold the dough into the milk until the dough is moist through. Pull about a 1/4 cup of dough into the muffin pan dishes and gently smash them into mold. Bake for 15-16 minutes.
Serve warm with strawberries and sauce from the strawberries.