Wild Blueberry Whole Wheat Shortcake and Cream


This is a lovely vegan version of buttermilk biscuits topped with a warm blueberry sauce and coconut cream.biscuitswithblueberries

Biscuits (makes 1 dozen)

2/3 cup coconut milk
2 teaspoons lemon juice
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder
3 tablespoons oil
1 tablespoon apple cider vinegar

Preheat oven to 400 degrees F.  Mix flours and baking powder in a bowl.  In a separate bowl mix the coconut milk, lemon juice, oil and vinegar.  Slowly add the liquid to the dry mix, kneading to make a smooth dough.  If the dough is too sticky add a little more flour.  If it is too crumbly add a little water.  Roll out the dough to 1/2″ inch thick. Cut 2 1/2″ circles.  I used a small glass to make the circles.  Bake on an ungreased cookie sheet for 10-15 minutes or until lightly brown.  Serve immediately

Coconut Cream
Coconut milk makes a great vegan substitute for whipped dairy cream

1 can Coconut milk (not the lite version)
1 tablespoon sweetener (agave, maple syrup, etc)
1 teaspoon Vanilla extract
1 teaspoon Cream of tartar (optional)

Whip the coconut cream and cream of tartar.  Add a Add vanilla and sweetener to taste.  Continue to beat until light.

To assemble:  Warm 2 cups of frozen wild blueberries in a saucepan.  Place three biscuits on a plate, top with blueberries and cream.

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