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Strawberry Shortcake GF, V Recipe


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     Strawberry Shortcake GF, V

Category   Desserts - Breads
Sub Category   None

3/4 cup coconut milk (almond or rice milk)
1 Tbsp lemon juice
1/2 tsp vanilla extract
1 cup gluten free flour blend
1 cup almond flour
2 Tbsp cornstarch (or sub arrowroot starch)
3 Tbsp sugar
1/2 tsp sea salt
2 tsp baking powder
3 Tbsp coconut oil
sliced strawberries
1 pinch sugar
Coconut whipped cream or ice cream

Preheat oven to 400 degrees and spray baking sheet with non stick. In a measuring cup or small bowl, combine coconut milk, lemon juice, and vanilla and then set aside.
In a large mixing bowl, add gf flour, almond flour, cornstarch, sugar, salt and baking powder. Stir to combine. Add the coconut oil and use a pastry cutter to cut the oil into the flour until small bits remain.
Add 3/4 of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You want a semi sticky dough. If it is too dry, add more of the milk mixture. Put clumps onto baking sheet and sprinkle tops with sugar if desired. Can also brush with oil or milk for more crispiness or moisture.
Bake at 400 for 15-17 minutes or until the outside is crisp and they begin to b rown slightly. Then increase heat to 450 and bake for another 3-5 min to brown the outside. Remove and let cool. Top with strawberries and cream.

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