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Did anyone get to soak in some sunshine this weekend? We sure did! Actually we were very happy that it was not so very hot since we do not have any A/C. I know, right? Crazy!
My mother-in-law was in town so Julianne had a lot of playtime with her grandmother which I will miss. Julianne started crawling last week so nothing is safe anymore!
Julianne also loves pointing. People seem to love it. Hahaha. I think she is saying, “I’m number ONE!”
We try to get a lot of outside time especially on the weekends so something new that she really likes is some swing time.
I have so much fun with this baby! She loves the outdoors and the sunshine. Who wouldn’t?
Something I really enjoyed recently were these Mini Strawberry Buckwheat Cakes. Oh yes, they look huge but they really are mini. These are quick, healthy and delicious. The beauty of this recipe is that they can be consumed for breakfast or for dessert. 🙂
The cream could be a whipped cream but I decided to make it a sauce. I blended some fresh strawberries with canned coconut milk and added a bit of agave syrup.
The sliced strawberries are fresh and sweet so I did not hull them at all. I sprinkled some sliced almonds and called it a dish. Yum!
Mini Strawberry Buckwheat Shortcakes with Strawberry Coconut Cream
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (serves 10)
Shortcakes
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat white flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 Tablespoon baking powder
- 3 Tablespoons vegan sugar
- 2 Tablespoons coconut oil
- 1/2 cup So Delicious coconut milk + 2 teaspoons apple cider vinegar
- (makes “buttermilk”)
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup sliced almonds
Strawberry Coconut Cream
- 1 can lite coconut milk (use half the can)
- 3/4 cup fresh strawberries
- 4 Tablespoons agave nectar
- 1 teaspoon vanilla extract
Instructions
For Shortcakes
In a medium bowl, mix the flours, salt, baking soda, baking powder, and sugar. Cut the coconut oil into the flour until well mixed.
Prepare the “buttermilk” by mixing the coconut milk with vinegar. Let it stand for several minutes and then add to the flour mixture and combine well.
Divide dough into 10 shortcakes on cookie sheet and bake for 10 minutes.
Strawberry Coconut Cream
Blend all ingredients in blender or food processor
Assembly
After the shortcakes have cooled split each if them in half. Spoon 2 Tablespoons of strawberries, sprinkle some almonds, drizzle some strawberry cream and top with shortcake. Drizzle with more strawberry cream.
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