1¾ cups whole wheat flour (may use part white or all whole wheat pastry) 1½ cups soy or coconut milk ½ cup sugar ¾ Tb baking powder ½ tsp salt
Combine dry ingredients then stir in milk until batter is formed. Pour into an 8×8 sprayed baking dish (or double recipe and use 9×13 pan). Bake at 350 degrees for about 20-25 minutes, until toothpick comes out clean. You could also scoop shortcake batter onto two sprayed cookie sheets with a medium ice cream scoop. Rap the sheet on the counter 3 or 4 times to flatten cakes into large, cookie-shaped circles. Bake at 350 for 15 minutes, until golden brown underneath. A third alternative is to bake in a loaf pan and slice like pound cake. Serve with berries and creamy pear topping, or other toppings of your choice.
