breakfast-brunch-dessert: Strawberry Cinnamon Shortcake SandwichesIngredients:Strawberry filling- 1.5 cups strawberries, sliced [about 1/2 lb] 8 strawberries, pureed 1 tsp lemon juice 1/2 tsp pure vanilla extract 1/4 tsp arrowroot starch Pinch white stevia powder Heat strawberry puree, lemon juice, vanilla, and stevia in a small saucepan over medium heat until boiled. Remove from heat, whisk in arrowroot starch, then sliced strawberries. Set aside. Sweet cinnamon biscuits- 1 1/4 cups blanched almond flour 1 tsp ground cinnamon 1/2 tsp baking powder 1/8 tsp Himalayan rock salt 2 tbsp soy free earth balance 2 tbsp coconut/palm sugar 1 1/2 tbsp non-dairy milk – I used rice milk 1 flax egg [1 tbsp freshly ground flax + 3 tbsp water] Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside. Combine water + flax seed in a small bowl and set aside. In a large bowl, combine the almond flour, cinnamon, baking powder, and salt. In a small bowl, blend earth balance, sugar, milk, and egg. Stir the wet ingredients into the dry mixture until thorough combined. Drop the batter 1/4 cup at a time onto the prepared baking sheet making sure there is at least 1.5” between each biscuit. Bake for 15-20 minutes [mine took 16 minutes], until golden on the tops, or until toothpick inserted comes out clean. Once complete, all to cool on a wire rack at room temperature. Vegan whipped cream- 1 can of full fat coconut milk, chilled in the fridge overnight 1/2 tsp pure vanilla extract 2 tbsp palm/coconut sugar, ground in coffee grinder 1 chilled glass bowl Pierce the bottom of the chilled can of coconut milk to drain out the liquid portion of milk. Then, open the top of the can and drop the solid milk and vanilla extract into the chilled glass bowl. Beat with hand mixer for 15 seconds before adding powdered coconut sugar and blending for another 15 seconds. Place back in fridge until ready to use. Final steps-Slice biscuits in half crosswise. Divide the strawberries evenly over the 4 biscuit bottoms. Top each with 1 tbsp of the whipped cream, cap with biscuit tops and finish with a dollop of whipped cream. Sprinkle with cinnamon and serve!

breakfast-brunch-dessert:

Strawberry Cinnamon Shortcake Sandwiches
Ingredients:
Strawberry filling-

  • 1.5 cups strawberries, sliced [about 1/2 lb]
  • 8 strawberries, pureed
  • 1 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp arrowroot starch
  • Pinch white stevia powder

Heat strawberry puree, lemon juice, vanilla, and stevia in a small saucepan over medium heat until boiled. Remove from heat, whisk in arrowroot starch, then sliced strawberries. Set aside.

Sweet cinnamon biscuits-

  • 1 1/4 cups blanched almond flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp Himalayan rock salt
  • 2 tbsp soy free earth balance
  • 2 tbsp coconut/palm sugar
  • 1 1/2 tbsp non-dairy milk – I used rice milk
  • 1 flax egg [1 tbsp freshly ground flax + 3 tbsp water]
  1. Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside.
  2. Combine water + flax seed in a small bowl and set aside. In a large bowl, combine the almond flour, cinnamon, baking powder, and salt.
  3. In a small bowl, blend earth balance, sugar, milk, and egg. Stir the wet ingredients into the dry mixture until thorough combined. Drop the batter 1/4 cup at a time onto the prepared baking sheet making sure there is at least 1.5” between each biscuit.
  4. Bake for 15-20 minutes [mine took 16 minutes], until golden on the tops, or until toothpick inserted comes out clean. Once complete, all to cool on a wire rack at room temperature.

Vegan whipped cream-

  • 1 can of full fat coconut milk, chilled in the fridge overnight
  • 1/2 tsp pure vanilla extract
  • 2 tbsp palm/coconut sugar, ground in coffee grinder
  • 1 chilled glass bowl

Pierce the bottom of the chilled can of coconut milk to drain out the liquid portion of milk. Then, open the top of the can and drop the solid milk and vanilla extract into the chilled glass bowl. Beat with hand mixer for 15 seconds before adding powdered coconut sugar and blending for another 15 seconds. Place back in fridge until ready to use.

Final steps-
Slice biscuits in half crosswise. Divide the strawberries evenly over the 4 biscuit bottoms. Top each with 1 tbsp of the whipped cream, cap with biscuit tops and finish with a dollop of whipped cream. Sprinkle with cinnamon and serve!

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