Ingredients
1 cup brown or white rice flour
1 cup sorghum flour (can sub buckwheat flour if needed)
4 teaspoons baking powder
1 teaspoon sea or Himalayan salt
1 teaspoon guar gum (can substitute 2/3 teaspoon agar agar)
1/3 cup solid coconut oil
1 cup coconut milk (here is our recipe for clean, homemade coconut milk)
2 Tablespoons maple syrup
2 pints fresh strawberries, sliced, or 3 cups frozen strawberry slices
1 recipe vegan whipped cream

Directions

Preheat oven to 425ºF. Lightly grease a 9-inch pie pan.

Place all of the dry ingredients in a large  bowl and cut in the coconut oil until the coconut oil is in small pieces no larger than a pea.

In a separate bowl, combine the coconut milk and maple syrup. Make a hole in the middle of the dry ingredients, and pour the coconut milk/maple syrup mixture in, and then mix well until you have a fully incorporated batter.

Scoop the batter into the prepared pie pan, and spread evenly. Bake for 15 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool on a wire rack.

If using fresh strawberries, clean the strawberries, slice them and place them in a bowl. If you feel the strawberries need to be sweeter mix them with a teaspoon or two of maple syrup or vegan sugar. Cover and place in the refrigerator until ready to eat.

If using frozen strawberries, thaw the strawberries in a bowl, drain them, and taste them. If needed, mix in 1 to 2 teaspoons maple syrup or vegan sugar.

To serve, cut a wedge of the shortcake and slice it in half lengthwise. Place one-half of the slice of shortbread on a plate and spoon some whipped cream on top of it. Add a generous helping of the strawberries on top of the whipped cream, then top with the other half of the shortbread and another spoonful of the whipped cream.

Bon appetit!