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.
Originally Submitted
2/25/2020
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