We’re harvesting the last of our strawberries at the farm and they’re just so darn cute!! Last week we made a salad with them and now we’ll move on to dessert. These vegan biscuits go well with the blackberries that are in the markets now. The gelato recipe is very versatile and can be made with almost any fruit.
2 cups unbleached all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
4 Tablespoons vegan butter or shortening (like Earth Balance) or cold coconut oil
3/4 cup cashew milk (1/2 cup cashews + 1 cup water)
Blend your cashews and water.
Preheat the oven to 425 degrees F and grease an iron skillet.
Mix the all purpose flour, salt, and baking powder in a food processor to help aerate the flours.
Add the vegan butter or shortening and pulse briefly until the chunks are the size of peas, being careful not to overwork the mixture.
Turn the flour mix out of the food processor into a mixing bowl. Make a well in the center and add the cashew cream and stir with a spatula, again being careful not to over work the mixture. The dough should be shaggy.
Turn out this mixture onto a floured board and fold in half and pat in an even round about 1 “ thick.
Cut with a 2 ½” biscuit cutter.
Put the biscuits into your cast iron pan, so they are touching slightly. Bake at 425 degrees for 6 minutes.
Remove and rotate skillet and bake for another another 6-8 minutes till golden brown. Remove and brush with oil.
For the strawberries:
2 pints strawberries
½ cup agave
Juice of one lemon
Pinch of salt
Macerate strawberries for 30 minutes in agave mixture for 30 minutes.
For the gelato:
½ pint fresh strawberries
1 cups agave
1 cups cashews
1 cans full fat coconut milk
2 Tablespoons melted coconut oil
1 teaspoons vanilla extra