Viewing entries tagged
shortcake

Strawberries & Peaches with Einkorn Shortcake

May 12, 2016

Enjoying the fruits of spring with sweet strawberries and fragrant peaches, served on warm einkorn shortcake.

Einkorn is an ancient grain. It's a unique, tasty four. I whipped it into a buttery shortcake using a modified version of the biscuit ratio: 3:1:2 (flour:fat:liquid). I used all-purpose and fresh-ground einkorn (300g) and mixed it with a vegan buttery spread (80g). I used a "lite" version of the product which contained more water than fat, so it clumped when I cut them together. Then I added in the almond milk (200ml) and mixed thoroughly. Einkorn has less gluten than wheat, so it doesn't tend to get tough when it's mixed.

I piped the thick batter with a large star tip into a few small springform pans, and baked it for ~20min at 400˚F.

While it's baking, I hacked up some strawberries and fragrant peaches. Saving a few for garnish, I smashed up the rest with some agave syrup, vanilla and a whisper of ultra gel for thickness.

When the shortcakes were golden brown, I removed and let them cool for a minute before cutting them in half.

Spoon on the fruit and enjoy!

Peaches Shortcake

August 20, 2015

An adaptation of strawberry shortcake, this dessert captures the fragrant nature of ripe peaches. Using the biscuit recipe outline found in Ratio, I made the dough from spelt and white flour, coconut oil and almond milk. I enhance it with little sugar, vanilla, cinnamon and nutmeg. I like to prepare the dough in a food processor. It's quick, but can overwork the dough. Just be sure to agitate the dough as little as possible. I take the easy route and cut the dough into squares. Bake on parchment paper at 400˚F until golden brown.

While the pastry bakes, prep the peaches by chopping about 4 medium-large peaches. Simply sprinkle them with castor sugar and mix until all the pieces are coated. If the peaches won't be served right away, also mix in a splash of lemon juice.

While the shortbread is still warm, cut in half and pile in peaches. Add the other half of shortbread and top with slices of peaches. Garnish with a sprig of mint. Some vegan ice cream or whip can kick it up a notch, too.

Happy Fourth of July 2014 - Dark-fruit on Shortcake

July 4, 2014

A delightfully delicious dessert using summer-fresh dark-fruit.

Start by making a shortcake (3 parts flour, 1 part coconut oil and 2 parts almond milk). Also, remember a pinch of salt, a bit of sugar and baking powder. I tried forming it in a pastry ring, but they would be more consistent if they were rolled and cut. Bake at 400F until golden brown.

While baking, prepare the fruit: wash and drain blueberries and pit the cherries.

When the shortcake is finished baking, allow it to cool for a few moments and spread with dairy free spread (or whipped cream, if you prefer). Then, pile the fruit atop the shortcake. As a finishing touch, drizzle with honey (or agave syrup if you're ultra-vegan).

Happy Fourth of July!!!