Gluten free vegan strawberry shortcake that's slightly crisp on the outside and perfectly soft in the middle. It only takes 30 minutes from start to finish!
Put oat flour, almond flour, potato starch, baking powder, sea salt and lemon zest into a medium mixing bowl. Whisk until combined and there are no clumps.
Make a little well in the middle of the mixed dry ingredients. And pour in milk, lemon juice, maple syrup and vanilla extract.
Slowly combine with a spoon or spatula, mix until just combined but don’t over mix.
Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.
Drop spoonfuls onto a parchment lined cookie sheet, you should get 6 larger biscuits. See photo in post for how they should look.
Sprinkle with a touch of cane sugar if preferred.
Bake for 15 minutes, ovens vary but you want them to be just getting brown on the tips. They will cook more as they cool.
Use this time to wash the used utensils and cut strawberries (or whatever fruit you are using).
Once done, allow to cool completely. Then serve with fruit and whipped cream.
You can serve them sandwich style with the fruit and whipped cream inside or as individual biscuits topped with fruit and whipped cream. If you serve them sandwich style, you will get 3 servings. If you serve them individually you will get 6 servings. I used about ½ cup of sliced strawberries per serving.
Notes
Nutrition info is for biscuits only.
I measured the flours by scooping the measuring tool into the flour and then scraping the extra off with a knife. Make sure to measure the grams or use this method for accurate results.
Be aware of the almond flour you use because some produce less fluffy results than others. I use the Wellbees brand, but most fine grain ones should work. Another reader had to add 2 more tablespoons of almond flour due to the brand she used, so if your dough is not thick like the photo above try this.
These are great with many kinds of fruit especially berries or peaches. Also serve with yogurt for a healthy breakfast option.
If eating these the next day, allow to cool completely, then store in a partially covered container. Pop them in the toaster oven to warm before eating, this brings back the touch of crisp exterior.
If you follow the directions exactly, these take 30 minutes from start to finish, including clean up.
Tips to prep ahead:
You can cut the fruit and make the whipped cream if you are making home made.