Almond Shortcake

By Cathe Olson

This dessert can be made with or without dairy products. Either way, it's delicious and good for you.

1/2 cup almonds

3/4 cup rolled oats

1 1/4 cup whole wheat pastry flour

2 teaspoons baking powder

1/8 teaspoon sea salt (omit if using salted butter)

5 tablespoons unsalted butter or coconut oil, cut into small pieces

1 egg or equivalent egg replacer

1/2 cup milk (dairy or non-dairy)

2 tablespoons maple syrup or honey

1 to 2 tablespoons honey or maple syrup

Preheat oven to 375º.
Oil baking sheet.
Grind almonds and oats to coarse meal in food processor or blender.
Mix in flour, baking powder, and salt.
In mixing bowl or food processor, cut in butter until mixture resembles coarse meal.
In separate bowl, beat egg, milk, and sweetener together.
Add to flour mixture.
Stir gently just until mixed.
Scoop out 1/4 cup balls of dough (I use an ice cream scoop) and place on prepared baking sheet.
Flatten slightly to about 1-inch high.
Bake 15 minutes, or until edges and bottoms are golden.

When ready to serve, split biscuits in half horizontally.
Place one half on plate.
Cover with fruit and then a layer of Creamy Topping. You can locate the recipe for that here http://mothering.com/drupal_snapshot/recipes/almond-shortcake
Place other biscuit half on top.
Add a little more Creamy Topping and fruit.

Serves 8