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