When it is strawberry shortcake time it can be frustrating if you have sensitivity to gluten. This recipe is a delicious, healthy alternative as it is lower in fat and calories and could be gluten free as well. The flavor is outstanding and no one will notice the absence of so many eggs and butter. (I’d tell them anyway…they’ll most likely thank you).
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servings
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Ingredients
- 2/3 cup non dairy milk like almond or flax milk
- 1/2 tsp. apple cider vinegar
- 1/2 cup maple syrup
- 1/3 cup organic grape seed oil increases high-density lipoprotein HDL-C or “good cholesterol” levels and reduces LDL levels
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond or lemon extract
- 1 Tbsp. egg or 1of ground flax seed mixed with 2of water which replaces 1 egg
- 1 2/3 cups spelt flour or almond meal you could mix the two if you like but almond meal would make it gluten free
- 3/4 tsp. ¾ t. baking powder
- 1/2 tsp. ½ t. baking soda
- 1/4 tsp. ¼ t. salt
- Topping: Honey Raspberry jelly or apricot marmalade to spread on top
- 1 quart organic strawberries: rinsed, hulled and sliced
Ingredients
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Instructions
- Preheat oven to 325º.
- Grease a springform pan and line the bottom with parchment paper and grease as well.
- Mix milk, vinegar in large bowl and set aside a couple of minutes to curdle.
- Beat in syrup, oil, egg, vanilla and almond extracts.
- In a separate bowl whisk flour(s), baking powder, salt and baking soda together.
- Add flour mixture to wet mixture and blend thoroughly but don’t over mix.
- Pour into prepared spring form or 8″ cake pan.
- Bake 30 minutes in preheated oven or until toothpick comes out clean (don’t over bake).
- Let cool and then remove carefully from pan.
- Place berries over top of cake and brush with a little melted apricot marmalade or honey.
- Cut into wedges and serve with whipped coconut cream. A sprig of mint is a beautiful touch.
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