Recipes

Strawberry Shortcake Toast

Name: Strawberry Shortcake Toast
Prep time: 00:05
Cook time: 00:15
Total time: 00:20
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups strawberries, hulled and sliced; 1/2 cup strawberries, crushed; 2 tbsp sugar; 1/2 tbsp cornstarch; 1 tbsp water; squeeze lemon juice; 4 slices Millet & Chia bread; 3/4 cup coconut cream, whipped (or your favourite non-dairy whipped topping); 2 tbsp gluten-free graham cracker crumbs

Ingredients

2 cupsstrawberries, hulled and sliced
1/2 cup strawberries, crushed
2 tbspsugar
1/2 tbspcornstarch
1 tbsp water
squeeze lemon juice
4 slices Millet & Chia bread View Product
3/4 cupcoconut cream, whipped (or your favourite non-dairy whipped topping)
2 tbspgluten-free graham cracker crumbs

By Little Northern Bakehouse

Sweeten outdoor celebrations with a tasty, gluten-free twist on a perfect summer treat—classic strawberry shortcake. It just takes minutes to cook up a luscious sauce of berry-liciousness. Serve over toasted slices of our delicious Millet & Chia bread and top with fresh sliced strawberries, whipped coconut cream, and a sprinkling of graham-cracker crumbs for a blissful treat.

step 01

Dissolve cornstarch in water and set aside.

step 02

In a saucepan, bring the crushed strawberries and sugar to a boil and add the starch mixture stirring constantly until thickened.

step 03

Remove from the heat and add strawberries. Toss gently with a rubber spatula.

step 04

Toast bread, spread a quarter of the whipped coconut cream on 2 slices and top with a quarter of the strawberry mixture and a quarter of the graham crumbs. Repeat and pile high!