This vegan strawberry shortcake is a healthy alternative to the rich, flavorful shortbread many of us are familiar with. We offer the recipe because it:
- Quick and easy to prepare
- Gluten-free
- Free from fats and dairy products of animal origin
- Free from refined sugar
For the dough:
300 g oat flour (plain oatmeal ground – just that!) *
120 g coconut flour or grind any of your favorite nuts
1 medium or large banana
¼ cup coconut sugar or maple syrup
¼ cup coconut milk
2 tsp. baking powder
coconut oil for greasing the mold
For the filling:
3 cups of pureed strawberries or currants**
100 g of coconut sugar or maple syrup
2-3 tsp. lemon juice
5 tsp. chia seeds
3 tsp. potato or corn starch
*If gluten is not a problem for you – use ordinary wheat flour.
** Instead of these berries, you can safely experiment with applesauce and orange peel, apricot jam or poppy seed filling – it’s all in your hands!
- Place all the ingredients for the filling in a pan, and bring the mixture to a boil, then reduce the heat, and keep the filling on fire for another 5-10 minutes, stirring constantly. The starch and chia need time to swell so that the filling thickens.
- Mix all the ingredients for the dough with a blender or by hand.
- Divide the dough into two parts: send 1/3 of the dough for 20 minutes in the freezer, and spread 2/3 of the dough evenly on a baking dish greased with coconut oil.
- Spread the filling on the dough.
- Rub the remaining cooled dough on a large grater on top of the filling.
- Bake in the oven at a temperature of 180-200°C for 20-30 minutes.
Bon appetit!
