Healthyish Almond & Strawberry Shortcake
You wouldn't believe that this shortcake is vegan and free form refined sugar
Equipment
- 1 square baking tray
- 1 Spatula
- 1 Mixing bowl
Ingredients
- 120 g almond meal roughly 1 cup
- 57 g plain flour roughly ½ cup
- 57 g whole wheat flour roughly ½ cup
- 1 tbsp fresh rosemary leaves, finely chopped
- ¼ tsp baking soda
- 1½ tsp baking powder
- 1 cup light coconut cream
- ¼ cup light extra virgin olive oil
- ¼ cup maple syrup
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 tbsp apple cider vinegar
- 120-130 g strawberries, thinly sliced
- rind of 1 small lime, grated
- pinch of salt
- small splash of water
Instructions
- Pre-heat the oven to 180°C/356°F and line a square baking tray with baking paper
- Mix a splash of water well into the coconut cream to loosen it up. Set aside
- Combine the flour, almond meal, lime rind, rosemary and pinch of salt in a mixing bowl
- Add the baking powder and baking soda to one side of the mixing bowl but do not combine.
- Add the apple cider vinegar directly over the soda and baking powder. The soda and apple cider vinegar should bubble on contact
- Add the vanilla extract, almond extract, olive oil, coconut cream (from step 2) and maple syrup into the mixing bowl and use the spatula to combine well. Do not overmix!
- Pour the prepared batter into the prepared baking tray and spread evenly
- Arrange the sliced strawberries across the top of the batter in lines
- Bake the shortcake for at least 35 minutes, until the shortcake is beautifully golden brown and the strawberries are visibly baked through