Description
Dry ingredients:
- 2 cups GF all-purpose baking flour
- 1/3 cup gf rolled oats
- 2 tablespoons arrowroot starch
- 1/2 tsp sea salt
- 1 tablespoon baking powder
- 6 tbs vegan unsalted butter, cold and cut into small cubes (I used myokos)
- 3 tablespoons sugar (I used coconut)
- 1 tablespoon maple syrup
- coconut buttermilk: you will have leftovers – I had about a cup left over
- 1 can of regular coconut milk
- 1 tablespoon lemon juice (apple cider vinegar works too)
- 1 teaspoon vanilla extract
Macerated strawberries:
- 1 pound strawberries hulled and sliced
- 2 tablespoons powdered sugar
Dairy-Free Whipped Cream
- 1 can coconut milk or coconut cream, chilled in the fridge overnight
- 1 tsp vanilla extract
- 3 tbs powdered sugar
Ingredients
Units
Scale
Dry ingredients:
- 2 cups GF all-purpose baking flour
- 1/3 cup gf rolled oats
- 2 tablespoons arrowroot starch
- 1/2 teaspoon sea salt
- 1 tablespoon baking powder
- 6 tablespoons vegan unsalted butter, cold and cut into small cubes (I used myokos)
- 3 tablespoons sugar (I used coconut)
- 1 tablespoon maple syrup
Coconut buttermilk: you will have leftovers – I had about a cup left over
- 1 can of regular coconut milk
- 1 tablespoon lemon juice (apple cider vinegar works too)
- 1 teaspoon vanilla extract
Macerated strawberries:
- 1 pound strawberries hulled and sliced
- 2 tablespoons powdered sugar
Dairy-Free Whipped Cream
- 1 can coconut milk or coconut cream, chilled in the fridge overnight
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
- Slice strawberries in half and mix with 2 tablespoons powdered sugar in a bowl. Refrigerate for at least an hour.
- Preheat oven to 400 degrees F and prepare the vegan buttermilk by whisking together 1 can of regular coconut milk with 1 tablespoon lemon juice and 1 teaspoon vanilla extract in a medium bowl. Set aside.
- In a separate bowl, sift and mix together the gluten-free flour, arrowroot, sea salt, baking powder, and sugar.
- Cut the butter into small squares and mix into the dry ingredients by hand until the squares are the size of peas.
- Add in the rolled oats until mixed evenly throughout.
- Add 1 Tbs maple syrup and then slowly pour in the vegan buttermilk and mix until you get a doughy texture that’s sticky to the touch.
- Spray four to six 4-inch circular baking pans with non-stick spray and place a large scoop of the dough in each OR On a nonstick baking sheet with parchment paper, roll and divide the dough into 4-to 6 biscuit-shaped pieces well spaced apart. (about 1 inch tall)
- Dust the tops with melted vegan butter and additional sugar.
- Bake for about 15 minutes, then broil for about 1 minute so the top gets crispy.
- After biscuits are slightly cooled, remove from pans and carefully slice biscuits in half and top with dairy-free whipped cream, and macerated strawberries.
- Option to garnish with fresh mint leaves or chamomile flowers.
Dairy-Free Whipped Cream
- For the whipped cream, scoop out the thick, coconut topping from your can of coconut milk into a large bowl. Using an electric mixer, whip the cream with 3 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form.