A stellar (and so easy you won't believe it) dessert. All you need are a few simple ingredients and and these little blueberry stunners will be on the way to your table. It's best to prepare all of the ingredients, then assemble them right before serving, or let everyone create their own! This recipe is 100% vegan and gluten-free, uses minimal sugar, and really is a cinch to whip up if you have everything on hand, just make sure to chill your coconut cream ahead of time.

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Fresh Blueberry Shortcake [Vegan, Gluten-Free]

Ingredients

Shortcakes:
  • 1 1/2 cups gluten-free flour
  • 1 Tbsp cornstarch
  • 1 Tbsp flaxmeal
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp coconut oil
  • 1/4 cup sugar
  • 1 Tbsp vanilla extract
  • 1 cup water
Blueberries:
  • 2 pints fresh blueberries
  • 1-2 Tbsp maple syrup
Coconfull-fat:
  • 2 cans full fat coconut milk (chilled overnight in fridge)
  • 2 Tbsp maple syrup
  • 1 Tbsp vanilla extract
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Preparation

  1.  Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
  2. Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
  3. In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.
  4. Add wet ingredients to dry ingredients and whisk together.
  5. Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
  6. Toss the blueberries with the maple syrup in a medium sized bowl.
  7. Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.
  8. Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!


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