Strawberry Shortcake
Serves 4
- Gluten free & vegan
100g gluten-free plain flour
100g ground almonds
Pinch salt
1 teaspoon gluten-free baking powder
65g dairy-free margarine
50g caster sugar
4 tablespoons plant-based milk
150g dairy-free whipping cream or coconut cream
1 punnet fresh strawberries
Strawberry jam
Weigh the gluten-free plain flour, ground almonds, pinch of salt and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Preheat the oven to 210°c /190°c fan oven / 410°f / gas mark 7.
Rub the dairy-free margarine and caster sugar into the flour until it resembles fine breadcrumbs.
Mix the plant-based milk into the dry ingredients.
Cut the dough into four and roll each one into a round 1inch thick.
Place on a baking tray lined with greaseproof paper. Brush with dairy-free milk and bake for 15 – 20 minutes until firm.
If you are not sure if they are cooked, tap the underneath and it should sound hollow.
When cold, split and serve with dairy-free whipped cream or whipped coconut cream, strawberry jam and strawberries.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Dairy-free whippable cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.
For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.