1/2 cup vegan butter (or real butter if you can have it)
2 cups 100% whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon dried orange peel
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons Agave (if you want to use sugar, it would need 1/4 cup)
1/2 cup soy milk (or whatever type you use)
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a food processor put the butter, flour, baking powder, salt, cinnamon, orange peel, ginger, nutmeg, and Agave. Pulse just until the dough is crumbly.
3. Slowly add the milk and pulse just until the dough clumps together.
4. Drop lightly filled 1/4 cups of batter onto the parchment paper and gently pat the dough into even biscuit shapes and sizes. (You may want to lightly grease your measuring cup if you don’t want the dough to stick. I don’t actually use a measuring cup. I just eyeball a 1/4 cup size.)
5. Bake for 10-15 minutes until the biscuits are lightly browned and cooked through.
2 16 oz bags of frozen peach slices (you can always use fresh, too!)
4 tablespoons Agave
1 teaspoon cinnamon
1/2 tsp ginger
1/4 cup packed ginger mint and/or mint leaves
1. Thinly slice the ginger mint and/or mint leaves into strips.
2. Mix the Agave with the cinnamon and ginger.
3. In a large bowl, mix the gingermint/mint leaves and the Agave mixture with the peaches.
4. If using the peaches shortly, let the peaches sit out on the counter for 15 minutes or more until they are thawed. Be sure to stir the peaches every so often. If using the peaches later in the day or the next day, put the peaches into the fridge. Be sure to mix them well before serving. (You can also thaw the peaches in the microwave before mixing them with the other ingredients, if you need them more immediately.)
One pint soy creamer
1/2 cup soy sour cream
1/4 cup Agave
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla
1. In a saucepan, mix the soy creamer, the sour cream, the agave, the cornstarch and the salt.
2. Slowly cook over a low heat, stirring constantly, until the mixture begins to thicken.
3. Remove from the heat and add in the vanilla.
4. Pour into a heat safe bowl. Place a piece of saran wrap directly against the cream to prevent it from forming a “crust”, and cool in the fridge.
5. When it’s completely cooled, you can simply stir it up with a spoon and serve over the shortcakes or you can whip them in a mixer or with a whisk if you want to incorporate some air and make the cream fluffier.
Assembling the Shortcakes:
1. Place one shortcake on a plate.
2. Spoons some peaches on top of the shortcake.
3. Put a dollop of cream on top of the peaches.