Delicious Strawberry Shortcake and Frozen Banana Cream
Gluten free Shortcake & Dairy Free Ice Cream
The strawberry season is quickly coming to an end in Ontario Canada and before it is over I want to share with you this wonderful dessert and truth-be-told sometimes Sunday evening supper.
I thought that it would be easy to create a gluten free shortcake using gluten free Bisquick™ and it was until I ran out of gluten free Bisquick™. I was 1 cup short and so I added 1 cup of rice flour and 1 teaspoon of xanthium gum.
Through the Google+ community I have come to know Instant Healthy Living and through them to 5 minute vegan homemade sugar free ice cream – an easy and delightful dairy alternative for ice cream.
We now buy up those discounted brown bags of banana’s from our local grocery store, cut the bananas into small pieces and put them in the freezer and like magic we can have ice cream whenever we want! Thank you Instant Healthy Living.
Gluten Free Shortcake
1 ½ cups Gluten Free Bisquick™
1 cup rice flour
1 teaspoon xanthium gum
½ cup of Almond milk
2 tablespoons of liquid honey
3 tablespoons of coconut oil melted
- Heat oven to 425 °F
- Mix all of the ingredients together until a soft dough forms it you need to add extra almond milk if the batter is to dry.
- Drop the batter onto an ungreased cookie sheet approximately the size you want your cakes to be.
- Bake 10 to 12 minutes until the cake begin to turn a light brown on top.
While the shortcakes are baking clean your berries and make your Banana Ice Cream.