Shortcake – dairy and gluten free – just add strawberries…

It’s strawberry season in Maine.

Finn and I have been strawberry picking for the past five years together. We started in 2012 when Finn was two.

It’s now something look forward to every July…and this year was no exception. The past three years we’ve been visiting a farm in Whitefield Maine – Sheepscot General – it’s the only organic u-pick strawberry field in Maine – and they are worth the drive.

We ate pints of fresh strawberries for days, gave a few pints away, froze a few pounds and then I got into making stuff with all those scrumptious strawberries… strawberry sorbet (twice), infused some vodka and tequila (so tasty and dangerous), tried my hand at a GF/DF shortcake for strawberry shortcake (see recipe below), and finally a strawberry/blueberry cobbler.

Sadly though, we are now out of freshly picked strawberries…

But, on the plus side, we’ve eaten our way through almost 14 pounds of amazing strawberries and are already looking forward to next years strawberry season…

One can never eat too many strawberries, right?

So here’s the recipe for dairy free/gluten free shortcake (adapted from the Minimalist Baker). It’s amazing and well worth the time.

Ingredients;

Coconut buttermilk.

Here’s how to make coconut buttermilk;

Mix:

3/4 coconut full-fat coconut milk (stirred/shaken – no clumps)

1 Tbls. lemon juice

Stir to combine.

Set aside.

 

Then gather;

1 cup gluten free flour

1 scant cup almond flour

2 Tbsp non-GMO cornstarch

3 Tbsp. organic can sugar

1/2 tsp. sea salt

2 tsp. baking powder

3 Tbsp coconut oil

Preheat oven to 400 degrees and grease baking sheet.

And…then.

Combine GF flour, almond flour, cornstarch, cane sugar, sea salt, baking powder and whisk to combine. Add the coconut oil and use a whisk, fork or pastry cutter to ‘cut’ into the flour, until small bits remain…just like you would with wheat flour…

Add almost the entire batch of coconut buttermilk to the dry mix and stir with spoon to combine…you may need to add a bit more, you may not…you’re trying for a semi-sticky dough…try not to overwork it…

Transfer the dough onto a well floured (gluten free of course) surface – I used a cookie sheet…

Form the batch into a round disk, about 1″ thick – mine was more oblong than disk-like, but it’s more about thickness anyway…

Then flour the opening of a small drinking glass, circular cookie cutter or biscuit maker and push into dough, making small circular disks.

Place on a greased cookie sheet – side by side. Touching. No space between – not squished, just touching…

Then – brush the biscuits with either coconut milk or melted coconut oil. Coconut milk will keep the shortcake more moist, while the oil will make the tops more crispy…we tried both and liked both for their differing characteristics…

If more texture/sweetness is wanted, sprinkle raw cane sugar on top of each before baking.

Bake at 400 degrees F for 15-20 minutes, depending on your oven – or until the tops are beginning to brown and become crispy. Then turn up the heat to 450 F and bake another 3-6 minutes – CAREFUL – don’t burn them – that would be a bummer…

Now, while that amazing shortcake is baking – wash, hull and slice 1 lb. of (preferably, organic) strawberries.

Top them with a pinch of cane sugar.

O.M.G. – freshly picked strawberries, sliced with a pinch of sugar added…so delicious!

O.K., now let them sit until time to serve…

Once the shortcake has undergone its transformation, remove from oven and let rest about five minutes or so. Then separate each biscuit from the other and let cool…

Best served at room temp…

Now, when the time comes to serve these beauties up – slice each biscuit in half, pile on strawberries and a bit of ‘juice’, then top if off with the top!

So. Good. As is.

No. Cream. Needed.

Seriously.

Enjoy!!

What’s your favorite strawberry recipe? Share here…

Be well.

Eat well.

Enjoy.

 

the last two weeks…

These last two weeks have been busy – and that’s a good thing – summertime in Maine is the busy season…

S-u-m-m-e-r-t-i-m-e….and the livin’s e-a-s-y…fish are j-u-m-p-i-n’…and the c-o-t-t-o-n is high…(click on the link and listen while viewing)…

Time for being outdoors…and taking things a little more s-l-o-w-l-y…

Gardening, playing, swimming, enjoying windows being open, going to the beach, being barefoot, balmy breezes, fresh strawberries, kale, peas, corn…boating without jackets (warmth jackets – not life jackets), blue skies, picnics, fans blowing humid air, fresh cut grass, seaweed in the air…lobsters, fresh Maine crab meat, time on the dock, feeling hot, being sun-kissed, sleeping with just a light cotton sheet…enjoying long light filled days with starry warm nights…

summertime…

fresh food. warm nights. open windows.

bliss…

pea tendrils

peas

Peas in the garden

marigolds

kale

garlic scapes curling

garlic scape facing downward

more scape curls

loosely tiedfamily maiden voyage - July 2015in the harbor

lovely boat in harbor

strawberry picking

strawberries

strawberries ready to eat

freezing strawberries

crab salad beginnings

seaweed

the beach

all done

Love it. Summer.

enjoy!

xo

the end of June is here

The end of June is here which means picking fresh strawberries, enjoying garlic scapes and the the first harvest of swiss chard and kale…plus, the 4th. of July is just around the corner!

strawberries

 

more strawberries

 

strawberries 2

 

garlic scape

 

garlic scapes

 

Yeah for all things homegrown!

 

Enjoy.

summertime strawberries make fabulous smoothies

Yeah for fresh picked summertime strawberries! Picking strawberries is such a delight this time of year in Maine…even on a cloudy cool day…

Finn and I went picking last week and we had so much fun. We were the only ones there!  I think the clouds and drizzle kept everyone else away – which was just fine with us…it was like having our own private strawberry field. It was lovely and so peaceful…snacking on berries, looking out at cloud shrouded hills with a gentle mist falling all around, and cows grazing nearby…it was a magic day in Maine, to say the least…

The strawberry fields were a part of a larger organic farm, Uncas Farm, in Whitefield Maine. The farm is an organic farm and they have a super sweet general store on the premises where they offer sandwiches, soup, coffee, local meats and their own produce…plus, lots of other fabulous goodies…enjoy them in their homey cafe and peruse a book or two (they have a mini library there too!) or take lunch with you…either way, it’s a great spot to go picking organic strawberries, so we did.

sheepscott general

happy boy

picking

deliciousness

organic strawberries

strawberry thief

Now, what to do with all those strawberries…hmmm…last year we made biscuits and then topped them with strawberries and cream – this year, we’ll do the same, though we’ve also been enjoying a super simple, nutritious and quick snack – strawberry banana smoothies!

They are so easy with fresh or frozen fruit that you should try them this summer too…

Here’s what you’ll need;

smoothie ingredients

1 cup fresh or frozen strawberries

1-1.5 cups plain yogurt

1-2 tablespoons ground flax (easy way to get all those omega benefits!)

a bit (or more) of honey

and that’s it!

Chop and place all in blender.

in the blender

Blend and pour.

smoothie servedThere is nothing better than a freshly made batch of fruit based beverage – added bonus are all the nutrients and the versatility…

Other combo. possibilities;

peanut butter and yogurt

yogurt and blueberries

blueberries, rasberries and banana

What’s your favorite combo?

Try it for yourself and see how refreshing (and filling) this beverage is -especially on those sweltering summer days…

enjoy.

P.S. Fun fact – my blender and fun strawberry glass were picked up for free at my local ‘freebie barn’.

strawberries

Ahhh, the simple pleasures of summer…freshly picked strawberries are SO incredibly good! I had never picked strawberries before and I really wanted to make homemade strawberry ice cream, so off Finn and I went to a beautiful organic farm in Bowdoinham Maine, Fairwinds Farm, they have acres and acres of beautiful strawberries!


it was an incredibly beautiful and hot day – just right for picking and eating…I did most of the picking while Finn did most of the eating…strawberries warmed in the sun are SO juicy and tasty – simply irresistible!

I decided we’d make a few biscuits too – biscuits, strawberries and freshly whipped cream – need I say more?

Ahhh, summer…ice cream, strawberries and sunshine…and so much more…