blackberry shortcakes
little vegan monsters copyright 2006
serves: 6
pre-heat oven to 425 degrees
Shortcakes
in a medium bowl combine the following ingredients:
2 C.
white spelt flour
1/4 C. unrefined sugar
1 T. baking powder
1/2 t. sea salt
1/2 C. non-hydrogenated soy margarine, cold
1/4 C. plain soy yogurt
1/4 C. soymilk
2 T. turbinado sugar,
for dusting
1 T. soymilk, for brushing
turn dough out onto lightly
floured surface and roll out rounds about 3/4-inch thick. using a biscuit
cutter cut out 12 rounds. place shortcakes on an oiled cookie sheet brush
with soymilk and dust with sugar. Bake for 12-15 minutes or until lightly
browned. Let cool on wire rack.
Blackberry filling
in a medium bowl mix together the following ingredients and refrigerate
while shortcakes bake and cool.
3 C. blackberries
1 C. crushed blackberries
2 T. unrefined sugar
Whipped Cream
Topping
using a food processor or blender blend until the following ingredients are
completely smooth and refrigerate while shortcakes bake and cool:
3/4 C. silken tofu, drained
and crumbled
1 T. non-hydrogenated soy margarine
2 T. unrefined powdered sugar
1/2 t. pure vanilla extract
1/8 t.sea salt
to serve place shortcake
on bottom, spoon berries on top spreading evenly. top with whipped cream and
cover with shortcake top.
It should look something like this...
