Roasted Peach Shortcakes
Yield 8 Servings
Free of: gluten and top 8 allergens.
An unforgettable summer dessert!
Ingredients
Biscuits
2 cups all-purpose gluten-free flour blend
2 tsp baking powder
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
1/2 tsp baking soda
3 tbsp granulated organic cane sugar
1 tbsp poppy seeds
1 tbsp toasted sesame seeds
1 tbsp flax seeds
1 tbsp lemon zest (zest from one lemon)
1 tsp fine sea salt
8 tbsp allergy-friendly margarine (placed in freezer for 1-2 hours), such as Earth Balance Soy Free Buttery Sticks
1 cup unsweetened hemp milk, chilled
Peaches
4 large peaches
2 tbsp pure maple syrup
2 tbsp olive oil
Instructions
- For the biscuits, preheat the oven to 400-degrees F.
- In a large bowl, sift together the flour, baking powder, xanthan gum, and baking soda. Add sugar, poppy seeds, sesame seeds, flax seeds, lemon zest, and salt. Whisk to combine.
- Remove margarine from the freezer. Grate half of the margarine into the flour. Toss together. Grate remaining margarine into the flour and toss well, breaking up any large clumps.
- If you don't have a box grater, cut the cold margarine into small pieces and work into the flour mixture with your fingers or a pastry cutter to the size of peas.
- Working fast, so the margarine doesn't warm up, stir in the milk until incorporated. Line a baking sheet with a silpat or parchment paper and portion the dough into rings (3-inches in diameter by 1 3/4-inches tall) using a green (#12) portion scoop.
- If you don't have rings, don't worry. Use a portion scoop or a 1/3-cup measuring cup to mound balls of dough onto prepared baking sheet. If desired, sprinkle lightly with demerara sugar.
- Bake about 18-20 minutes or until done. Cooking time will depend on thickness of the biscuit.
- Remove from oven and set aside to cool.
- For the peaches, preheat oven to 425-degrees F. Pit and cut peaches into 1/2-inch slices. In a medium bowl, gently toss peaches with maple syrup and olive oil.
- Arrange peach slices in a single layer on a baking sheet lined with parchment paper or a silpat. Bake for 12-15 minutes, until peaches are soft but not mushy. Remove from oven and let cool.
- To assemble dessert, split biscuits. Place bottom halves on serving plates; top with peaches and allergy-friendly whipped topping. Replace shortcake tops.
Notes
Roasting peaches takes the tart edge off and intensifies their flavor. This is especially helpful if peaches are not at the peak of perfection.
However, if you have the perfectly ripe peaches, you don't have to roast them. Just pit and slice 'em up, tossing with a tablespoon of sugar and a squeeze (about a tablespoon) of fresh lemon juice. Refrigerate for 30 minutes or up to an hour before assembling.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/roasted-peach-shortcakes/