Shortcakes with Fruit:

• 1 cup gluten-free all-purpose or unbleached all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” /> in the blue bag)
• 2/3 cup oat flour (can make your own by grinding rolled oatsone !important; margin:0px !important;” />*. Use certified gluten-free oats/flour if necessary.)
• 1/3 cup almond flour or meal (can make your own by grinding slivered or whole almonds. Measure after grinding.)
• 2.5 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons solid coconut oil or cold butter (can use refined coconut oilone !important; margin:0px !important;” /> for less coconut flavor)
• 1/3 cup almond milk or other milk of choice
• 3 tablespoons pure maple syrup, honey, or coconut nectar
• 1 teaspoon vanilla
• turbinado sugar for sprinkling, optional
• yogurt cream or whipped cream
• 3–4 cups fresh fruit of choice, sliced if necessary (berries, peaches, plums, cherries, etc. Can mix with a few tablespoons of honey, maple syrup, or sugar ahead of time to make syrup)

Yogurt Cream: (whipped cream recipe below)

• 1/2 cup plain yogurt, any liquid drained (dairy-free or Greek)
• 8 oz. cream cheese (dairy-free or regular) or mascarpone cheese, optional
• 1–3 tablespoons pure maple syrup, honey, or other sweetener of choice (to taste)
• 1/2 teaspoon vanilla

Whipped Cream:

• 1 cup heavy whipping cream or 1–2 cans coconut cream or full-fat coconut milk (refrigerated overnight)
• 2–3 tablespoons pure maple syrup, honey or other sweetener of choice, use more or less to taste