Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes
If you want to add more gluten free, dairy free, and whole 30 recipes to your collection, Cod
Vegan Strawberry Shortcake served with Vegan Whipped Cream
Details
- Serving Size: 10
- Dairy-Free: True
- Weight Watchers: 5 Points
Cuisine
- dessert
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond meal
- 3 tablespoons turbinado sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1/2 cup vegetable oil
- 1 tiny drop of almond extract
- 3 cups strawberries, washed, hulled and quartered
Instructions
Preheat your oven to 400 degrees F.
Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
Make a well in the center of the dry ingredients and gradually add the wet ingredients.
Mix everything together until combined.
Line two baking sheets with parchment paper.
Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
Allow the shortcakes to cool, then slice them in half with a serrated knife.
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