Prep time: 20 minutes Bake time: 15 minutes Total time: 35 minutes Makes: 5 cakes
Prep time: 20 minutes
Bake time: 15 minutes
Total time: 35 minutes
Makes: 5 cakes
- 1 cup of gluten free all purpose flour (I recommend Bob's Red Mill brand)
- 1 cup almond meal/flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 2 tbsp ground flax seed
- 3 tbsp water
- ⅔ cup nut milk (I used cashew)
- ½ cup almond butter
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 2 tbsp pure maple syrup
- 2 tbsp coconut oil
SWEET CASHEW CREAM
- 2 cups of raw cashews
- 1/2 cup almond milk
- 1 tbsp pure maple syrup
(See my recipe post for cashew cream here.)
- 2 cups fresh organic strawberries (washed and sliced)
*Alternatively, If you don't have access to organic strawberries, you can use regular berries and add 1-2 tbsp's of a natural sweetener like maple syrup or agave syrup and let marinate for 15-20 minutes to give them more flavour.
*You can also use any other fresh berries you like if you'd rather make a raspberry or blueberry shortcake.
Preheat the oven to 425 F.
In a small bowl, combine the water and ground flax and set aside.
(This mixture should sit for at least 5 minutes before adding it to the rest of the ingredients. This is a common egg replacement in vegan recipes as the flax helps the dough stick together.)
In a large bowl, wisk together the gluten free all purpose flour, almond meal, baking powder, baking soda and cinnamon.
In a smaller bowl, combine the flax mixture, nut milk, almond butter, vanilla extract, almond extract and maple syrup. Mix well.
Pour the contents of the smaller bowl into the large bowl of dry ingredients and mix well.
Grease baking tray with coconut oil. Form dough into balls, place on tray and flatten with a fork. Then brush melted coconut oil on the tops of the biscuits.
Bake at 425 F for 15 mins.
Remove from oven and allow to cool for 3-4 minuits before removing from the baking sheet. Top with sweet cashew cream, berries and enjoy!
SWEET CASHEW CREAM
Find the recipe here!