TOPPING INGREDIENTS
Four cups fresh strawberries and kiwis, or fruit(s) of your
choice washed and cut into small or bite-sized pieces.
1/4 cup brown rice syrup
1/4 cup organic grape juice concentrate
SHORTCAKE INGREDIENTS
2 cups flour*
3-1/2 Tablespoons Sucanat
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup soymilk
1/4 cup applesauce
2 Tablespoons unrefined safflower oil
1 Tablespoon cold water
1/2 Tablespoon brown rice syrup
1/4 teaspoon apple cider vinegar
Extra apple sauce, to serve (combo sauces like apple-strawberry or apple-blackberry are especially good).
Prepare an 8-inch round baking pan with oil and flour or oat bran. Preheat oven to 400 degrees. Mix topping ingredients, making sure there are no clumps of brown rice syrup, and set aside, covered. Mix flours, Sucanat, baking powder and salt in a large mixing bowl. Stir soymilk, applesauce, oil, water, brown rice syrup and apple cider vinegar together in a smaller bowl, be sure it is mixed well. Pour the wet mixture into the dry mixture and gently stir with a wooden spoon, just until it is combined. Mixture will be fairly thick. Spoon mixture evenly into baking pan and bake for about 25 minutes, until it is golden brown. After the shortcake has cooled for 10-15 minutes, cut into wedges and cut each wedge in half. Place the bottom half in a bowl and spoon applesauce (preferably at least room temperature) and some of the fruit over it. Top with the other half of the shortcake wedge and spoon more fruit over that.
NOTE:
Can be a mixture, but at least a cup should be high gluten, like whole wheat bread flour or unbleached white flour; if you don’t have this, you can use lower gluten flours like whole wheat or oat with about 3 teaspoons vital wheat gluten.