The piece de resistance of our of eighth gathering, these maple buckwheat shortcakes are not only vegan friendly and gluten free, but moist, flakey, and just sweet enough to cross that threshold of dinner biscuit to indulgence. A perfect addition to your next summer table, we served ours crumbled into make-ahead friendly parfaits – boisterously layered with a homemade purple berry compote and a maple sweetened coconut cream. Healthful enough to constitute breakfast (think: buckwheat and almond flour, coconut, and pure maple), these are equally as delicious served warm with a thick smear of almond butter, or topped with unsweetened yogurt and fresh berries.
Maple Buckwheat Shortcake
Makes 12 shortcake
¾ cups unsweetened almond milk
1 tablespoons apple cider vinegar
2 cups buckwheat flour
2 cups almond flour
¼ cup arrowroot starch
½ cup + 1 tablespoon pure maple syrup, divided
2 tablespoons baking powder
1 teaspoon sea salt
7 tablespoons solid coconut oil, divided
Preheat oven to 400 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a small bowl, whisk together almond milk and apple cider vinegar. Set aside.
In an electric stand mixer, fitted with a hook attachment, combine buckwheat flour, almond flour, arrowroot starch, ½ cup maple syrup, baking powder, and sea salt. Add in 6 tablespoons of the solid coconut oil, then slowly pour in the almond milk mixture. Allow stand mixer to knead until mixture is just combined. Dough will be sticky, but manageable.
Transfer dough to a surface lightly dusted with buckwheat flour, then knead into a ball. Divide into 12 even disks and evenly disperse on lined baking sheet.
In a small bowl, whisk together remaining 1 tablespoon maple syrup and 1 tablespoon coconut oil. Lightly brush each disk with the mixture, then place in oven to bake.
Bake for 16 minutes, then increase oven heat to 450 degrees F. Bake for an additional 3 minutes, or until shortcakes are cooked through and their tops are golden. Cool completely before serving.