Recipe Station

Shortcake

• 2 cups self-rising flour, store-bought or homemade
• 1/4 cup coconut oil, at room temperature
• 3/4 cup coconut milk (the thin version in the carton, not the can) or almond milk
• 2 tablespoons honey
• 16 ounces fresh strawberries

Instructions

Preheat oven to 425 degrees.

Add flour and coconut oil to a mixing bowl, and use a fork to cut the coconut oil into the flour until the mixture is the consistency of fine crumbs. Stir in the milk and honey until mixture forms soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (2-inch size cutter is recommended) to cut out the biscuits and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and let cool for at least 5 minutes.

Macadamia Crème:

• ½ cup roasted (unsalted) macadamias (If you can only find salted, you can rinse off the salt and let dry, or buy raw and roast yourself).
• ¼ cup soy milk
• ¼ cup confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ cup canola oil

Instructions

Use a food processor or strong blender to grind the nuts into a fine powder. Add the milk to form a thick paste, and then add the sugar and vanilla. Once blended, add the oil in a steady stream while blending until the mixture is a thick liquid. Cover and chill overnight, or at least several hours.

To serve, split the biscuits in two and top with strawberries and macadamia crème.

Additional Suggestions:

For more indulgence, blend the strawberries a bit with some honey to make a sweet sauce.

Add cinnamon or lemon zest to the crème to make it more interesting.

I tried substituting the vanilla for almond extract (because I ran out of vanilla,) and it was delicious!

I added cocoa to the macadamia crème, and it was divine.

I tried this with blueberries instead and it was a great fit.

Bake It * Love It * Eat It

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