Whisk together to mix and lighten:
2 c. Summers Sprouted Spelt Flour
1 Tbsp. Sucanat
3 tsp. baking powder a pinch to 1/2 tsp. salt
Cut in with a pastry blade or two forks or knives:
1/2 c. frozen or cold butter (1 stick)
Add in:
1 c. less 2 Tbsp. yogurt, diluted sour cream or other liquid
Pat whole into a 9 inch greased glass pie pan (or make round
on a cookie sheet) OR divide into 6 or 7 ‘patties’ about 1/2 inch thick.
Bake at 450 degrees for 15-18 minutes Let partially cool and cut in
half making either one large or several individual ‘cakes’.
For Strawberries:
Mash a pint to a quart of fresh or frozen strawberries. Mix in honey
to sweeten. Pour part of fruit mix over bottom half of shortcake. Replace
top of biscuit and spoon more strawberry mix over it. Top with a dollop
of sour cream.
Strawberry Shortcake
Ingredients
- 2 c Summers Sprouted Spelt
- 1 tbsp Sucanat
- 3 tsp baking powder
- 1/2 tsp salt or a pinch
- 1/2 c frozen or cold butter
- 1 c less 2 tbsp yogurt, diluted sour cream or other liquid
Instructions
- Whisk together to mix and lighten: 2 c. Summers Sprouted Spelt Flour , 1 Tbsp. Sucanat , 3 tsp. baking powder and a pinch to 1/2 tsp. salt
- Cut in with a pastry blade or two forks or knives: 1/2 c. frozen or cold butter (1 stick)
- Add in: 1 c. less 2 Tbsp. yogurt, diluted sour cream or other liquid
- Pat whole into a 9 inch greased glass pie pan (or make round on a cookie sheet) OR divide into 6 or 7 'patties' about 1/2 inch thick.
- Bake at 450 degrees for 15-18 minutes Let partially cool and cut in half making either one large or several individual 'cakes'.
- For Strawberries: Mash a pint to a quart of fresh or frozen strawberries. Mix in honey to sweeten. Pour part of fruit mix over bottom half of shortcake. Replace top of biscuit and spoon more strawberry mix over it. Top with a dollop of sour cream.
