Happy Wednesday! I can't believe that it is the 21st of September and that this week is almost over. Whoa! Is it going by fast for anyone else?
I am glad that my headache is gone after going through one the WHOLE day yesterday. There was a lingering fog most of the morning so I attributed the headache to a pressure and temperature change. Oy! What matters the most is that today is a new day and it feels better.
Before I share with you the easiest but most delicious dessert I want to announce the winners of the blogiversary giveaway.
#56 ---Rebecca Block won Two coupons for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk
#19---Glo from Glo's Kitchen won Two coupons for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk
#42----Ellen won One coupon for one FREE So Delicious Dairy Free Item and 3 coupons for 0.75 off cultured coconut milk and $1.00 off Earth Balance coconut spread
#68-Peggy from My Fiance Likes It So it Must be Good--won the copy of The Voluptuous Vegan.
#8-Caitlin from Vegan Chickpea--won 2 books! Lickin' The Beaters: Low Fat Vegan Desserts and Lickin' The Beaters 2: Vegan Chocolate and Candy
Congrats to the winners and thank you for everyone who entered! I will some other giveaways coming up soon.
Winners, make sure to contact me by email with your full address. Thank you!!
So now to this recipe.
I recently bought some peaches and was VERY disappointed that they were tasteless and mealy. Anyone had this issue? I did not have a chance to go to an orchard and pick my own so buying them at the store seemed to suffice. NOT!
I decided to make a quick and healthy dessert by making a spiced peach compote and making shortcakes but with buckwheat flour.
Buckwheat flour is not something I bake with often but I thought this would be a great time to use contrasting flavors and make a different version of shortcakes. Buckwheat is high in iron and amino acids and is an herb plant related to rhubarb.
While my recipe for the shortcakes is not gluten-free, I am sure that substituting the wheat flour for Bob's Red Mill gluten-free flour would work well.
When these shortcakes finished baking, I assembled them and served them. Ryan thought he was eating chocolate shortcakes but I quickly let him know they were not chocolate. They were delicious and after 2 dollops of So Delicious Coconut Ice Cream, it made it a complete dessert! YUM.
1/2 cup buckwheat flour
1/2 cup whole wheat white flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 Tablespoon baking powder
3 Tablespoons vegan sugar
2 Tablespoons coconut oil
1/2 cup So Delicious coconut milk + 2 teaspoons apple cider vinegar
Spiced Peach Compote:
5 peaches, peeled, pitted, and sliced
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1/2 cup brown sugar or agave
1 Tablespoon arrowroot or cornstarch powder + 1 Tablespoon water (thickener)
serve with So Delicious Coconut Ice Cream
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet w/ parchment paper.
In a medium bowl, mix the flours, salt, baking soda, baking powder, and sugar. Cut the coconut oil into the flour until well mixed.
Prepare the "buttermilk" by mixing the coconut milk with vinegar. Let it stand for several minutes and then add to the flour mixture and combine well.
Divide dough into four shortcakes on cookie sheet and bake for 10-12 minutes.
For Spiced Peach Compote:
In a medium pot, add the peaches, orange juice, spices, and sugar. Cook the peaches for 20-25 minutes on medium heat. Lower the heat and prepare the arrowroot or cornstarch mixture with water. Add the mixture to the peaches and mix well until it thickens. Cook for another 5 minutes. Remove from heat and cool.
Cut each shortcake in half, place bottom half in a bowl or plate and add 1/2 cup peach compote and cover with top half of shortcake. Add 2 small scoops of So Delicious coconut milk ice cream and sprinkle with powdered sugar. Repeat with the rest of the shortcakes and devour!