Vegan Shortcake

Herb Shortcake with Roasted Heirloom Strawberries

Many of my gluten free baking recipes have been, or are easily adapted, to be vegan. This shortcake recipe is simple, just how I like it, but more importantly tasty.

On another note, it is a major growing season here in the North East. I used herbs and heirloom strawberries from right outside which is so refreshing; No trips to the market were necessary! For the herb shortcake I used lemon balm and spearmint. This added a complex flavor to the cakes which I was rather fond of. The heirloom strawberries are much smaller then what you will find in the market, but they are sweeter and full of flavor. I prefer them over the strawberries that you find in regular grocery stores and I recommend trying to grow them in your garden.

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Vegan Herb Shortcake:

1 c Bob’s Red Mill flour

1/3 c sugar

1/4 t salt

1 1/2 t baking powder

3 T Smart Balance Light (vegan butter alternative)

1 t vanilla

3 oz. Coconut milk yogurt

1 sprig each of Lemon Balm and Spearmint

Preheat oven on Convection to 350°F. In a bowl combine dry ingredients. Scoop in the 3 Tablespoons of butter alternative. With your hands, rub the butter into the flour mixture until it is mealy. Add in the vanilla and yogurt. Wash and chiffonade the herbs then add to the batter. Spoon the batter onto a greased cookie sheet. Sprinkle sugar ontop and bake for 10 minutes or until the bottom is golden brown.

Wash the strawberries, remove the tops and quarter them. Sprinkle desired amount of sugar (I used 1 tablespoon) onto the berries. Roast them on a baking sheet for five minutes while your cakes are baking. Scoop onto a halved shortcake with fresh lemon balm. A wonderful summer treat.

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