Monday, June 18, 2012

oat shortcakes...a gluten-free alternative for strawberry shortcake

a few years ago, we met neighbors who would become great friends. this was back in the day before our mostly grain-free adventure started and their son is a celiac, so as i prepared to have them over for dinners and impromptu desserts i had to expand my baking repertoire. i developed this recipe that first summer and it has become a staple, superceding my previously prized everyday food recipe.

oat shortcakes

5 C quick oats
2 T baking powder
1 t kosher salt
1 C butter, cut into pieces

pulse above ingredients until butter is incorporated and oats are fine.

1 C plain yogurt
1/2 C milk
2-4 T agave
1/2 t vanilla

mix in food processor until everything comes together. spray a 9x13 pan, and spread dough evenly. sprinkle with cinnamon sugar, if desired. bake at 425 for 20-30 minutes. allow to cool for 10 minutes before cutting. serve with ice cream or whipped cream and fresh strawberries.

the last time i made this i found that the berries macerated well in agave instead of the normal cane sugar. anytime the strawberries are just perfect i don't sweeten them at all and just serve them fresh/sliced.

No comments:

Post a Comment