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Gluten-Free and Vegan Strawberry Shortcake

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

2 pints

Strawberries

13/16 cup

Coconut milk

1 1/2 cups

Coconut milk, full-fat refrigerated

2 tsp

Lemon juice

6 tsp

Maple syrup

2 1/2 tsp

Baking powder

2/3 cup

Potato starch

3/4 tsp

Salt

1 cup

Sorghum flour, white

1/3 cup

Tapioca starch

2 tsp

Vanilla

5 tbsp

Coconut oil, virgin

1 tbsp

Chia seeds, ground