Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 9 people
Difficulty level: 2 out of 4
10 Ingredients
- 1 cup light coconut milk
- 1tablespoons apple cider vinegar
- 2teaspoons vanilla extract
- 1/4 cup maple syrup
- 1/4 cup light extra virgin olive oil
- 1 cup wholemeal plain flour
- 1 cup Woolworths almond meal
- 1 1/2teaspoons baking powder
- 1tablespoons rosemary leaves, finely chopped
- 125grams strawberries, hulled, thinly sliced
Nutrition per serving
1090kJ / 261Cal
1090 Kilojoules or 261 Calories
13% of daily energy intake*
Protein
5.1grams
Fat
17.3grams
Carbs
19.9grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a scrumptious vegan dessert? Try this strawberry shortcake recipe. It's nutritionally approved and ready in under an hour.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a 20cm (5cm deep) square cake pan with baking paper, extending paper 3cm over sides.
Step 2 of 4
Whisk milk, vinegar, vanilla, syrup and oil in a large jug. Set aside to rest for 5 minutes.
Step 3 of 4
Combine flour, almond meal, baking powder and rosemary in a large bowl. Make a well in centre. Add milk mixture to flour mixture, then stir until just combined (avoid over-mixing). Pour mixture in pan and smooth top. Top with strawberries, pushing gently into batter.
Step 4 of 4
Bake for 30 minutes or until golden and when a skewer inserted in centre comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack, top-side up, to cool. Serve.
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