Making Thyme for Health · by Sarah Rotavera
Vegan Gluten-free Strawberry Shortcakes
NUTRITION · PER SERVING—
CAL 6%·PRO 7%
CARBS 12G37% OF CAL
2G FIBER8G OTHER2G TOTAL SUGAR
FAT 8G55% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan gluten-free shortcakes made with oat and almond flour. Light cake bases for strawberry shortcake or other fruit toppings.
dessertamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 and 1/2 cup oat flour (or brown rice flour)
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1/4 cup solid coconut oil*
At a glance
PER SERVING
CAL 6%·PRO 7%
CARBS 12G37% OF CAL
2G FIBER8G OTHER2G TOTAL SUGAR
FAT 8G55% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 85mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 41mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 85MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.