This recipe is an easy but delicious alternative to Strawberry Shortcake. A great way to enjoy blueberries.
2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached white flour)
1/4 cup turbinado sugar
2 teaspoon aluminum-free baking powder
1/2 teaspoon salt
3/4 cup water (preferably warm water)
1/4 cup coconut oil
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1 cup blueberries
2 tablespoons maple syrup
1 teaspoon lemon juice
1 cup vegan whipped cream
Preheat oven to 400 degrees F and grease cookie sheet. Combine flour, sugar, baking powder, and salt in a large bowl. In a smaller bowl combine coconut oil, water, and flavorings. Mix liquid ingredients into dry until thoroughly combined. Cut with biscuit cutter, arrange on cookie sheet and bake for 12-15 minutes or until brown. Move biscuits onto rack and allow to cool.
Place maple syrup, lemon juice, and 1/2 cup blueberries in a saucepan. Simmer on low heat until mixture thickens, crushing some of the berries. Cool slightly.
To serve, split biscuit in half then top bottom piece with whipped cream, then blueberry sauce and garnish with remaining fresh blueberries. Cap with top piece.
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AnnMarie, I love the fact that you are open minded and willing to try other recipes than the norm :)
Patricia, the coconut give it a light texture and buttery flavor.
You are welcome, I hope you’ll enjoy!
Looks really good! I alway love to look at new recipes for common dishes like this shortcake recipe. Usually I’m looking at celiac recipes.
Wow, yum! Thanks for sharing!
Yummy! A new way to bake for me with different ingredients but I love to bake so why not! Looks great!
Looks delicious ~ I have never tried coconut oil. Thanks for sharing!
Thank you so much for this recipe, it looks delicious!