This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers. If you would like to make a peach, cherry, blueberry, or plum cobbler then you can drop this biscuit dough on top of your prepared fruit in a baking dish and bake away! The sorghum flour in this recipe can be replaced with sprouted brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have Whipped Coconut Cream you can place a can of coconut milk in the fridge to chill for several hours. Open the can and remove the cream from the top to dollop onto the shortcakes. Be sure to keep the coconut cream chilled until use.
Ingredients
¾ cups
sorghum flour
½ cups
hazelnut meal
¼ cups
tapioca flour
2 tablespoons
maple sugar
(or organic cane sugar)
2 teaspoons
baking powder
¼ teaspoons
xanthan gum
¼ teaspoons
sea salt
5 tablespoons
organic palm shortening
(or cold unsalted butter)
½ cups
non-dairy milk
Other Ingredients
2 cups
strawberries
hulled and sliced
1 tablespoons
maple sugar
