We are Amy and Gail Shingler, sisters-in-law and friends!

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We are enthusiastic about healthy eating!

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Friday, October 19, 2012

shortcakes with blackberries, raspberries and whipped cashew cream

i know it looks GOOPY, but it tastes heavenly!  my whipped cashew cream was thick and well formed before it hit the warm biscuits, then it 'melted' just like regular whipped cream would!  this recipe can be altered many different ways; you can change the kind of flour you use, you can add cinnamon to the cashew cream or to the berry mixture or to the shortcakes, sprinkle raw sugar on the top of the shortcakes before they go into the oven, or leave the sugar off, the list really does go on...it is simply a healthier version of strawberry shortcake and my kids would say a better-tasting version, and they, of course, are the final word because they are the toughest critics!

for the shortcakes: this recipe makes 9-12 biscuits depending on the size you make them

  • 3 cups flour (spelt, whole grain, gluten free, whatever you have works)
  • 1 TBS baking powder
  • 1/2 cup plus 2 TBS sugar (raw, cane, sucanat, maple or date sugars)
  • 1/4 tsp salt
  • 7 TBS Earth Balance butter or other vegie oil (i used safflower this time)
  • 1 cup plain unsweetened soy creamer (or nut milk, i used plain hazelnut)
for the berries:  remember this recipe makes 9-12 servings, cut it in half if you have fewer to feed!

  • 6 cups berries (strawberries, blackberries, blueberries, raspberries, or tropical fruit; peaches, mangos, nectarines---you can buy frozen to make it easier!)
  • pinch of salt
  • 1/2 tsp lemon juice
  • 1 TBS agave or honey
for the whipped cashew cream:

  • 1 cup whole raw cashews
  • 1/4 cup agave or honey or maple syrup or brown rice syrup
  • 1/2 tsp vanilla extract
  • 2/3 cup coconut oil  

  • place berries in a sauce pan with salt, lemon juice and agave
  • heat on low until the berries break down and are soft

  • preheat oven to 425
  • mix flour, baking powder, salt, and sugar in bowl (reserve the 2 extra tablespoons of sugar for sprinkling on top of biscuits) 
  • cut in Earth Balance butter (or if using oil, blend that in)
  • make a well in center of bowl and pour in creamer or milk
  • using hands or wooden spoon mix until a sticky dough forms
  • put the dough on floured work surface and cut rounds with biscuit cutter (i just flour my hands and form the biscuits right there in the mixing bowl!)
  • place on baking sheet or flat stone, sprinkle with sugar if you like
  • bake about 12 minutes

  • in blender place 1 cup cashews, add enough water to just cover them, add agave, vanilla and blend until smooth
  • heat 2/3 cup coconut oil, when liquid, with blender running, pour into cashew mixture until completely blended
  • chill this in fridge or freezer while you make the shortcakes and berries (i guess i should have put the instructions for this first!)
when everything is made, throw it all together any way you like!  slice the shortcakes in 1/2 and put everything inside before replacing the top or just pour berries over biscuits and drizzle or spoon cashew cream over all!  it tastes great either way!

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