(upbeat music)
- Hello my friends,
welcome back to my channel.
If you're new here my name is Alyssa.
Today we are veganizing and gluten-freeing
a classic summer desert.
We are making a gluten-free
and vegan version
of strawberry shortcake.
Now this recipe was
definitely a labor of love.
I had to test these
shortcakes about seven times
before I found the right
proportion to liquid,
to fat, to flour, et cetera.
So I think that we finally got
a really, really close version of it.
It is not identical to
classic strawberry shortcake
because we are using so
many different ingredients
but it is delicious, it pairs perfectly
with the delicious sweet strawberries
as well as a vegan whipped
creme and I know you guys
are still gonna love it.
So if you are interested in making it
and you wanna follow along
I have put the recipe
up on the blog today and it
has our ingredient measurements
as well as instructions
that you can follow along
to make it and otherwise
let's just go ahead and get started.
All right, so let's dive into making it.
The first thing we're gonna do is make
our almond butter milk and that involves
taking a little bit of almond milk
and adding some apple cider vinegar.
And the vinegar which
is an acid is gonna help
with the rising of your baked goods.
So the dry greens that
we're using are quinoa flour
as well as some almond flour
and some arrowroot starch.
We're also gonna add in some baking powder
and well as some granulated sugar.
And I'm using white
sugar just because it has
the best color in terms
of like this looks.
But you can totally use any
granulated sugar that you want.
To that you're also gonna
add in a sprinkle of sea salt
and then stir it together,
smash it together
until it is combined.
From there we are going to
add some cold vegan butter
and you wanna make sure that you are using
the vegan butter sticks
and not the spread.
It just doesn't melt quite the same.
And I think that the
sticks work better here.
So make sure that it's extra cold butter.
I actually had mine in the freezer
and then I used a pastry
cutter to just cut the butter
into the dry ingredients and basically
what you're looking for is
the texture of kind of like,
a pea, like you're
wanting to break them down
with a cutter until they reach
kind of the size of a pea.
Once you get to that
consistency you can just kind of
give it a quick stir
but we are going to add
the rest of our ingredients.
So for our liquid ingredients
we are just gonna add
a flax egg as well as that
almond buttermilk that we had.
And you can just use your spatula
to kind of fold this all together.
This is a wet batter
so this is not the kind
of biscuit dough that you're
going to roll out and cut.
This is actually a drop biscuit dough.
Once it is mixed together
you can use a ice cream scoop
or a cookie scoop to scoop it directly
onto your parchment-lined baking sheet.
We're baking this pretty
hot, at 450 degrees
so I really do recommend
you using parchment paper
or else the bottoms will
burn really quickly.
So definitely use parchment paper
and I'll link the ice
cream scoop that I used
which is I think the perfect size
down in the description box.
So just scoop all of your
dough onto your sheet
and although this looks
like seven and is seven
this actually make eight.
I just didn't have room on this sheet.
And you can just kind of
shape them a little bit
but don't press them down.
You don't want them flat in the middle.
You can kind of pull in the
sides to make them more round.
But the last thing you're
gonna wanna do if you want to,
this is optional, is to brush them
with a little bit of almond milk
and sprinkle them with some raw sugar.
If gives them a nice, crackly top
and also helps to kind of
brown the tops a little bit.
So optional but I recommend just for color
and also like a touch more sweetness.
Then like I said, you will
bake these at 450 degrees
for 15 minutes, they will come
out nice and golden brown.
And as you can see they have
this gorgeous golden brown color.
They have a nice, kind of crunchy hard top
and a hard bottom but
they are nice and soft
on the inside, they
have a really nice crumb
that kind of soaks up the fruit juices
and the whipped creme.
And I just think they are like,
the perfect little biscuit.
So once you are ready to serve them
you're biscuits are cooled
you can transfer them
onto a little plate.
And I recommend slicing them in half
so just use a serrated
knife like a bread knife
to slice them in half.
And then this stuff is
optional but I've seen it done
a few times and I just
think it really is delicious
is I actually do a layer of strawberry jam
on the very bottom.
And the reason for that is that
it A, helps the strawberries
like stick a little bit better
to the bottom of the pastry.
But also it adds like, a really nice punch
of extra strawberry flavor
which I just think is delicious.
Either way the next
layer would be your slice
of strawberries and the final
layer is vegan whipped creme.
You can either buy it at the supermarket.
You could use yogurt if you wanted
or you can make it at home and
if you wanna make it at home
I will link a video that
shows you how I make it
but it's basically just coconut creme
that is chilled and then
whipped using beaters.
And then you finish it off by just adding
your little shortcake topper on top
and this is like, literally
the perfect summer dessert
it just makes me so happy
even just looking at it.
It has like I said, you
can see like a crunchy top
on the top, a crunchy bottom on the bottom
but the inside is so soft and tender
an it's just sweet enough.
So I hope you guys give this a try.
I hope you love it as much as I do.
And I just hope enjoy berry
season as much as you can.
And there you have it my friends,
I hope you enjoyed our
delicious gluten-free
and vegan strawberry shortcake.
Like I said, this recipe
took a while for me to test
but it is really, really
delicious and I think you guys
are absolutely going to love it.
One thing I do just wanna preface
before you start asking in the comments
is I've not tested this
with different ingredient
substitutions so I do not know
if this will work with other flours.
I've tested it, like I said,
like six or seven times
with this specific flour blend.
So these are the flours
that I know it works with.
I have not tested it with like,
an all-purpose flour or other flours.
So if you do end up
trying any substitutions
or you find another version
that works I would love
for you to come back to
this post and let us know
what you did in the comments
so that if other people
have questions about substitutions
or anything like that
they can use your knowledge and wisdom
that you discovered in your own testing.
And like I said in the
beginning if you are interested
in following along and making this recipe
it is up on the blog today.
You can find that link right down below
in the description box
and that is also followed
by any specific products we
used, ingredients, et cetera.
So I really appreciate
you guys being here today.
If you did enjoy today's recipe and video
please give it a thumbs up and if you have
any recipe requests for
the next couple of months
please drop those down in the comments
so I can be sure to add them onto my list.
Otherwise, don't forget to
subscribe before you go.
There's a red button
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Otherwise, I hope you have
an awesome rest of your day
and I'll see you in the
next video, by guys.
(light music)
