Happy Birthday Mom!
One of my mother’s favourite treats!
My mother is a Type 1 Diabetic…these Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Shortcakes are low in sugar, can be cut in half to control carbohydrates and are allergy friendly for my boys to enjoy…perfect!
My mother loves whipped cream…I, on the other hand, am not a fan…not only that, but my eldest son, Michael has a dairy allergy.Typically, Strawberry Shortcakes are topped with a dollop of whipped cream…what to do?
Enter…Coconut Whipped Cream…so simple. Just place a can of Coconut Milk in the fridge overnight. Scoop out the firm coconut milk on the top…whip and et voila!
Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Shortcakes are adapted from a recipe from one of my favourite cookbooks…Canadian Living’s Country Cooking. The recipe for Scones With Currants is easily adapted to be dairy, egg, soy and peanut/tree nut free.
I omitted the currants in half the recipe for the Strawberry Shortcakes and added Sultana raisins in the other half for a delicious selection of Scones with Tea!
High Tea anyone?
What better way to enjoy watching Queen Elizabeth’s celebrations for her 60th year in reign!
Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Shortcakes
2 1/4 cups unbleached all-purpose flour
2 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup Earth Balance Vegan ButterySticks (soy free version: Soy Free Earth Balance Natural Buttery Spread)
1 cup Ryza Rice Beverage mixed with 1 tbsp of white vinegar
In a large bowl, stir together flour, sugar, baking powder, gaking soda and salt.
Cut in the Earth Balance using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Let the Ryza and vinegar sit for 5 min. Add all at once to the above mixture and stir with a fork to make a soft slightly sticky dough.
Flour your hands, so as the dough does not stick, and divide dough in half…add 1/4 cup of Sultana raisins to half the dough and press each into a ball. (I goofed and forgot this step…I ended up just pressing the Sultanas into the dough before rolling it out)
On a lightly floured surface, knead each ball gently 10 times.
Pat dough out to a thickness of 3/4 inch (2 cm).
To assemble the Dairy, Egg, Soy and Peanut/Tree Nut Strawberry Shortcakes:
Slice scones in half, top with sliced strawberries (we found local Ontario strawberries) and top with a dollop of whipped cream or whipped coconut cream.
Dig in and enjoy!
P.S. I thoroughly enjoyed making these whilst watching the Queen’s celebrations for her 60th reign…I was rolling my dough to ‘God Save The Queen’! My mom and I were literally glued to the television…we were almost late for church…then it was back to the ceremony! We have taped it for a later viewing…can you tell I have ‘British Blood’ in me!
P.S. I feel the need to highlight my mother on her special day…she truly is an inspiration for all those living with or without diabetes.
I have only ever known my mother as a diabetic. Testiing her blood sugar, giving herself needles, being careful about what she ate…these were all ‘normal mommy’ things to me. I can remember thinking it odd to see someone else’s mother eating cake or sweets. I would never think to offer a ‘mother’ those things. I would be in ‘awe’ just watching them!
When you think of it…my life now has not been that much different than when I was growing up. I am still living within a family with limitations…redefining what is ‘normal’…educating others along the way.
My mother set such a great example of how to live life to the fullest even when faced with a life threatening medical condition…she is my inspiration! Thank you!
Happy Birthday Mom!