Chickpea Flour Berry Shortcake
- 1 1/2 cup oat flour
- 3/4 cup chickpea flour
- 2 tsp baking powder
- 1/2 tsp salt, sea
- 1/2 tsp cinnamon
- 1/4 cup coconut oil, solid
- 3/4 cup almond milk, unsweetened
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 3 tbsp sugar, turbinado
- 2 cups fresh berries, (strawberries, blueberries and raspberries) to serve
- coconut whipped cream, to serve
- Preheat oven to 400 degrees Fahrenheit and line a baking tray with parchment paper.
- Combine oat flour, garbanzo bean flour, baking powder, sea salt, and cinnamon in a large bowl. Mix well to combine. Using a pastry cutter or fork, add in solid coconut oil, and incorporate into the mixture until it resembles a coarse crumb texture.
- In a small bowl, whisk together almond milk, vanilla extract, and maple syrup.
- Add wet ingredients to dry ingredients and stir until a dough forms. If the dough it too dry, add in another splash of almond milk. Dough should be slightly sticky.
- Using your hands, shape dough into a large ball and transfer to a parchment paper sprinkled with oat flour. Press out dough to 1-inch and use a cookie or biscuit cutter to cut out shortcakes. Continue to ball up the dough and roll it out until all dough is used up.
- Sprinkle shortcakes with turbinado sugar.
- Transfer cut shortcakes to parchment paper lined baking sheet. Bake 10-13 minutes, or until lightly golden brown on the edges. Remove from oven and let cool for 15 minutes.
- Serve shortcakes layered with coconut cream and fresh berries. Enjoy!