Ingredients
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1⁄3 to 2⁄3 cup (80 to 160 ml) refrigerated Coconut Milk
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1 teaspoon pure Vanilla Extract
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1 cup (120 g) whole Wheat Pastry Flour
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1⁄2 cup (45 g) Oat Flour
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½ cup (70 g) Spelt Flour
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1 tablespoon (12 g) Baking Powder
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1⁄2 teaspoon fine Sea Salt
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1⁄3 cup plus 1 tablespoon (72 g) Sucanat
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1⁄3 cup (74 g) semisolid Coconut Oil
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1 quart (714 g) fresh Strawberries
Directions
We think of these as a sister to the shortcake: Packed with whole grains and rich from the coconut milk and oil, they’re an incredibly satisfying dessert. The Sucanat leaves lovely specks of brown, which is where this dessert gets its name. To make it even more decadent, feel free to add a scoop of vegan vanilla ice cream or a dollop of whichever vegan whipped topping you prefer.
Steps
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1
Done
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Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. |
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2
Done
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Stir together 1⁄3 cup (80 ml) of the milk and vanilla in a small bowl. |
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3
Done
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Combine the flours, baking powder, salt, and 60 g (1⁄3 cup) of the Sucanat in a food processor. Process until mixed. Add the coconut oil and pulse until the mixture resembles small peas. Pour in the milk mixture and process until the mixture clears the sides of the bowl, adding the remaining 1⁄3 cup (80 ml) milk as needed. You will probably have 1 tablespoon (15 ml) or more left over. Set aside. |
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4
Done
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Transfer the dough to a lightly floured surface. Knead it a few times, then pat or roll it into a 1⁄2-inch (1.3 cm) thick rectangle. Cut the dough into cakes using a 21⁄2- to 3-inch (6.3 to 7.5 cm) round cutter or decorative cutter of similar size. Pat the dough scraps into a rectangle and cut again until all the dough is used. Transfer the cakes to the baking sheet and place them 2 inches (5 cm) apart. Brush with the remaining 1 tablespoon (15 ml) milk and sprinkle evenly with the remaining 1 tablespoon (12 g) Sucanat. You will not need all of the milk. |
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5
Done
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Bake for 16 to 18 minutes, or until the bottoms are slightly darkened. Let cool on the baking sheet on a wire rack for 15 minutes. Serve warm or at room temperature with the strawberries. |
