Naturally Sweetened Shortcake.

I am not really a cookbook fanatic. I like to browse recipes online and get inspiration from other bloggers. Sometimes I check out interesting cookbooks from our library. Although, I suppose I do have a few favorite cookbooks. Like this one. And this one

Judge me if you will, but I get a lot of inspiration and practical recipes from my big ol' Better Homes and Gardens spiral cookbook

Because John and I try to eat as unprocessed and 'clean' as possible, we've found that we need to adapt nearly every recipe in my tattered old BH&G cookbook. 

A couple Saturday's ago, John and I were relaxing at home when we were craving something sweet. We wanted dessert. The Dairy Queen is seriously just a block from our house, but I wanted to avoid the tummy trouble I get after eating DQ. 

I whipped out my trusty BH&G cookbook in search of a cookie, brownie, or dessert recipe I could prepare with a few ingredients and keep relatively healthy. 


That's when I spied a recipe for strawberry shortcake. We didn't have any strawberries leftover in the deepfreeze - they're long gone. But we had blueberries! And local apricot honey! All I needed to do was adapt the shortcake recipe to fit the ingredients in our pantry and we'd be face-first in dessert in no time.


Here's what you'll need: 

  • 1 1/2 cups flour (I used half whole wheat, half all purpose)
  • 1/2 cup sucanant or rapadura
  • 1 teaspoon baking powder
  • 1/2 teaspoon real salt
  • 1/4 teaspoon baking soda
  • 6 Tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1/2 cup homemade plain yogurt
  • 3 Tablespoons homemade plain kefir (or milk)
  • fruit and honey to serve

Directions: 

  1. Preheat your oven to 400*. 
  2. Combine dry ingredients, then cut butter in with a fork or pastry cutter until you get coarse crumbs. 
  3. Mix all the wet ingredients, and create a well in the dry ingredients. Dump wet into dry and mix with a fork until just combined. 
  4. Bake in an 8 inch round pan (greased) for about 18 minutes. 

If you don't have a round pan, like me, just shape the batter in an 8 inch circle on parchment paper and bake. It will come out perfectly. See -


The crumb and texture is just like the traditional recipe. You'll love it, guys.


Simply top with whatever fruit you have on hand. Seriously, any fruit will do. Drizzle with honey. 


It's a beautiful thing, don't you think?



Tell me about your favorite dessert or sweet tooth craving. Link up a recipe if you'd like!


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4 comments:

  1. At the moment, Apple Cake, made with apple sauce instead of butter and chunks of a marbled Apple from a tree in my friends garden served hot with creme fraiche or home made custard. Sometimes I add raspberries too. Yum yum!

    ReplyDelete
    Replies
    1. I bet with custard is delightful. How I wish berries were in season right now...

      Delete
  2. I've got fresh black raspberries in my fridge! I'm making this this weekend!!

    ReplyDelete

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