2 1/2cupsgluten free oat flourmay use almond flour
1 cuptapioca flour
2 tspbaking powder
1/4cupsolid coconut oil
1/2cupunsweetened almond or coconut milk
2 tbspmaple syrupmay use raw honey
1poundstrawberries, halved, for toppingsweeten with 1 tbsp raw honey if desired
114 ounce canfull fat coconut milkchilled overnight in fridge
2 - 3tbspraw honey
Preheat oven to 400F. Combine oat flour, tapioca flour and baking powder in a large bowl, mixing well.
Cut the coconut oil into small pieces and add to flour mixture. Using hands, combine oil with flour until the mixture resembles breadcrumbs.
In a small bowl, combine almond milk, vanilla and maple syrup or honey. Add to flour mixture. Mix until dough forms. Using hands for mixing is easier than using a spoon.
Turn out dough on floured surface or a square of parchment paper. Cover with a second sheet of parchment paper and roll out to 1/2 inch thickness. Using a cookie cutter or glass, cut circles and place shortcakes on parchment lined baking sheet.
Bake for 10 - 12 minutes, until shortcakes are slightly browned. Remove from oven and cool for 30 minutes. While shortcakes cool, add a tablespoon of raw honey to strawberries and chill in refrigerator.
Chill mixing bowl in freezer for 10 minutes. Remove thick cream from top of can, leaving coconut water behind. Using an electric whisk or mixer, beat coconut cream until soft peaks form. Slowly add raw honey a little at a time, continuing to beat for two more minutes.
Assemble shortcakes by placing a spoonful of whipped cream on biscuit, followed by strawberries. Top with more whipped cream. Or add a second biscuit and repeat the layers, ending with berries.
You may substitute cocowhip topping instead of making your own whipped cream.