Course Desserts
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian

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Chickpea Flour Berry Shortcake

Prep Time 20 minutes
Cook Time 10 minutes


  • 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!