SPELT SHORTCAKES w KOMBUCHA MACERATED STRAWBERRIES & DAIRY-FREE VANILLA WHIP
A new take on the traditional strawberry shortcake. Kombucha adds a great sour-sweetness to the strawberries which perfectly pair with rich dairy-free vanilla whip piled high on a spelt shortcake. This recipe requires advanced planning for the vanilla whip (approx. 12 hours), or simply use your favourite brand of non-dairy whip for a faster prep time. This recipe was partially inspired by Dolly & Oatmeal's Flourless Cake & Kombucha Macerated Strawberries.
2cans of full fat coconut milkrefrigerated overnight (I prefer Thai Kitchen)
2tablespoonsmaple syrup
½teaspoonpure vanilla extract
Instructions
Prepare the Macerated Strawberries
To a large glass bowl, add the sliced strawberries, cane sugar and kombucha; stir to dissolve the sugar. Cover and place in the fridge for 30-45mins. The longer they sit, the more flavour and softness they will develop.
Preheat the oven to 450'F and line a large baking sheet with parchment paper. In a small bowl, combine the flax meal and water and let stand for 5 minutes. Meanwhile, in a medium bowl, combine the spelt flour, almond meal, cane sugar, baking powder and salt. Make a well in the center and set aside.
To the flax mixture, add the almond milk, olive oil, and vanilla; stir to combine. Pour the wet ingredients into the flour mixture and stir until moistened and all the flour is combined. Spoon the mixture onto the lined baking tray into 6 even mounds and roughly form each into a circle about 1" thick. Sprinkle cane sugar over the mounds and bake for 12-14 minutes or until golden brown. Cool completely.
While the cakes cool, prepare the vanilla whip: remove the cans of coconut milk from the fridge and invert. Open the bottom (now the top) of the cans and drain off/discard the coconut water. Scoop out the thick coconut cream into a medium bowl. Add the vanilla and maple syrup and whip for about 2-3 minutes. Place in the fridge for 30 minutes. Remove and whip again. Repeat this process until the coconut fat holds a stiff peak.
Assembly
Using a sharp serrated knife, slice each shortcake in half and spoon macerated strawberries and vanilla whip on the bottom half. Add the top and serve right away.
Notes
Wholewheat flour can be substituted for spelt flour in equal measure. If there is any leftover kombucha marinade, feel free to guzzle...it's delicious! Diary-free vanilla yogurt or ice cream works well instead of the coconut whip.