Strawberry Cashini Shortcake | Vegan, Gluten-Free

Directions

1. In a large mixing bowl, combine the ground flaxseed and filtered water. Allow it to sit for 5 minutes to gel. Next, add in the coconut milk, coconut sugar, and Cashini and mix with a spatula to combine. Add in the almond flour, oat flour, baking powder, and sea salt. Mix again with a spatula until the dough is well-combined. It should be thick and sticky. Transfer the dough to the refrigerator to chill for one hour.

2. Preheat the oven to 350°F and line a baking sheet with parchment paper. When the hour is up, remove the dough from the refrigerator. Scoop two Tablespoons of dough and roll it into a ball with your hands. Place the ball on the parchment lined baking dish and flatten with your hands or the bottom of a glass to form a disc about 3” in diameter. Repeat this until all of the dough is used up, leaving space between each disc on the baking sheet. The dough should make 6-9 discs in total.

3. Brush the top of each shortcake with coconut milk and sprinkle them with a little more coconut sugar. Bake them in the oven for 20-25 minutes, or until they’re golden brown on the edges and underneath.

4. While the shortcakes bake, make the strawberry topping. Add the sliced strawberries to a small mixing bowl and drizzle the maple syrup and lemon juice over them. Stir with a spatula to coat the strawberries in the liquid and allow them to sit and marinade.

5. To make the coconut whipped cream, drain the liquid part from the can. Transfer the solid cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so. Add the maple syrup and whisk to combine.

6. To serve, place the shortcakes on a plate and top them with coconut whipped cream and marinated strawberries. Enjoy immediately. Store leftover shortcakes in an airtight container at room temperature for 3 days. Store leftover strawberries and coconut whip in separate airtight containers in the refrigerator for 3-5 days. Recombine everything before serving.