Vegan Strawberry Shortcakes (Gluten Free, Dairy Free) - Kosher.com

Ingredients

• 3-inch biscuit cutter
• 1 and 1/4 cups (120 grams) blanched almond flour
• 2/3 cup (80 grams) gluten-free oat flour
• 1 tablespoon Haddar Baking Powder
• 1 tablespoon coconut sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla bean powder, or 1/2 teaspoon Gefen Vanilla Extract
• 1/2 cup (100 grams) refined coconut oil, solid
• 1/3 cup (2.6 ounces) full-fat canned coconut milk, plus more to brush on the dough
• 1 flax egg (see tip)
• raw turbinado sugar to sprinkle on top (optional)
• 2 cups (1 pint) sliced fresh strawberries [cleaned and inspected for bugs]
• 1 tablespoon coconut sugar or to taste, depending on how sweet your strawberries are
• grated zest of 1 lemon
• 1/2 teaspoon Gefen Vanilla Extract
• leaves from 1 sprig mint, torn into bits
• 1 (13 and 1/2-ounce) can coconut cream, chilled overnight
• 1 tablespoon Gefen Pure Maple Syrup
• 1/4 teaspoon vanilla bean powder, or 1 teaspoon Gefen Vanilla Extract