Ingredients

The following ingredients have 4 Servings
  • 2 cups whole wheat flour (optional white whole wheat flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon sucanat
  • 4 tablespoons coconut oil
  • 1/4 teaspoon vanilla
  • 2/3 cup almond milk
  • 2 cups peaches (thinly sliced)
  • 1 teaspoon honey
  • 1 cup Greek yogurt (plain low-fat or fat-free)
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon vanilla

Instruction

  • In a large mixing bowl, combine the flour, baking powder, salt, and sucanat and whisk until evenly combined.
  • Add the coconut oil to the flour mixture. Gently cut the coconut oil into the dry ingredients by using a handheld pastry blender. Continue to cut in the coconut oil until the mixture resembles coarse crumbs.
  • To the mixture, add the vanilla and almond milk and gently stir until a dough is formed.
  • Form 4 rounds (1 inch thick, 3 inch diameter) out of this dough and place on prepared baking sheet.
  • Bake shortcakes at 475° Fahrenheit for 10-12 minutes or until golden brown.
  • Assemble toppings while shortcakes are baking. In a small bowl, combine peach slices and honey and stir until peaches are will coated. Cover with plastic wrap and refrigerate until ready to serve.
  • In another small bowl, mix together greek yogurt, honey, and vanilla. Stir well and refrigerate until ready to serve.
  • Allow shortcakes to cool before slicing open and topping each with peaches and honey yogurt topping.