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Sunday, 26 July 2015 01:26

Lavender Shortcakes with Berries & CocoWhip Featured

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Lavender Shortcakes with Berries & CocoWhip Lavender Shortcakes with Berries & CocoWhip Laura Wright
This beautiful and easy to assemble recipe is perfect for a picnic. Just bake the shortcakes ahead of time and pack them up with some fresh berries and a tub of CocoWhip. You're ready to go!

  • Ingredients:
    2 c whole spelt flour
    1 Tbsp baking powder
    ¼ tsp fine sea salt
    1 tsp dried culinary lavender buds
    ¼ c refined coconut oil at room temperature
    ¾ c So Delicious Dairy-Free Unsweetened Coconut Milk Beverage + extra
    ½ tsp vanilla extract
    1 Tbsp maple syrup
  • Instructions:
    Notes: There’s a certain sweet spot you want to hit with the temperature of the coconut oil here. It should be room temperature and you should be able to spoon it out of the jar without struggling or putting any strength into it.


    Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.


    In a large bowl, sift the spelt flour, baking powder and salt. Stir in the dried lavender buds.


    Spoon little bits of the coconut oil into the flour mixture until you’ve used the entire ¼ cup. Lightly toss the bits of coconut oil with your hands so that they’re coated in flour. Then, using a fork, gently cut the coconut oil into the flour until you have a sand-like mixture.


    Add the coconut milk beverage, vanilla and maple syrup to the bowl and continue to mash lightly with the fork until a dough starts coming together. Once the dough stops sticking to the sides of the bowl, gently kneed it a few times with your hands.


    Lightly dust a clean working surface with spelt flour. Dump the shortcake dough out onto the floured surface and pat it into a disc shape. Lightly flour a rolling pin and use it to roll the dough out to roughly ¾ inch thickness.


    Using a 2 inch biscuit cutter, cut out individual rounds of the shortcake dough. Place shortcakes onto the parchment lined baking sheet. Gently press together remaining dough to cut out a few extra shortcakes.


    Once you have the shortcakes all cut and on the baking sheet, lightly brush them with some extra coconut milk beverage before sliding them into the oven. Bake shortcakes for 10 minutes, or until very slightly golden on the bottom.
  • Serves: 10
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Picnics, Spring favorites, Summer favorites, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
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