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Fresh Blueberry Shortcake [Vegan, Gluten-Free Soy-Free]

blueberry shortcake yoga retreat recipe
blueberry shortcake yoga retreat recipe

Are you looking for a wonderful, fresh, and fruity blueberry dessert that is easy and quick to prepare? If so, you will love this Vegan and Gluten Free Fresh Blueberry Shortcake. Fresh blueberries and homemade gluten-free biscuits and whipped coconut cream are all that is needed to make this delicious dessert. A perfect treat to celebrate your yoga teacher training diploma.



• 1 1/2 cups Bob’s Red Mill Gluten-free flour blend

• 1 Tbsp cornstarch

• 1 Tbsp flax meal

• 1/4 tsp salt

• 2 tsp baking powder

• 2 Tbsp coconut oil

• 1/4 cup sugar

• 1 Tbsp vanilla extract

• 1 cup of water


• 2 pints of fresh blueberries

• 1-2 Tbsp maple syrup

Coconut Cream:

• 2 cans full-fat coconut milk (chilled overnight in the fridge)

• 2 Tbsp maple syrup

• 1 Tbsp vanilla extract


1. Preheat the oven to 350 degrees, line a muffin tin with paper cupcake liners, and set aside.

2. Mix dry ingredients, and gluten-free flour through baking powder in a large mixing bowl.

3. In a small saucepan, melt coconut oil, and stir in sugar, vanilla extract, and water.

4. Add wet ingredients to dry ingredients and whisk together.

5. Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from the oven and let them cool completely on a wire rack while you make the blueberries and cream.

6. Toss the blueberries with maple syrup in a medium-sized bowl.

7. Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.

8. Remove shortcakes from paper liners and gently cut them in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream.

Cover with a shortcake top and enjoy!

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