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Fresh Strawberry Tea Cakes
Move over, biscuits and jelly!
Preheat oven to 350° F
Whisk the following dry ingredients together, in a large mixing bowl:
¾ cup millet flour
1 cup potato starch
½ cup tapioca starch
1 cup pure cane sugar
1 tsp. Rumford® Baking Powder
1 tsp. Kosher salt
½ tsp. xanthan gum
Prepare the following:
1 cup fresh-picked strawberries, diced very small (roughly 8 fresh strawberries, organic if possible)
¾ cup Spectrum Organic® palm oil shortening
¼ cup very cold rice milk (or water)
Cut the shortening into the dry mix with a pastry cutter. Add in the strawberries. Toss lightly to combine. Slowly add the rice milk, a little at a time, while gently stirring the dough with a rubber spatula. Do NOT over mix, but ensure there are no dry lumps. Scrape dough from the sides of the bowl as you go. The dough should pull away from the bowl and form a soft ball. Spoon the dough by heaping tablespoons onto a lightly greased baking sheet, about two inches apart, and bake for 15-20 minutes. Edges should be lightly browned, but be careful not to over-brown them. Let the tea cakes "settle" on the baking sheet for a minute or two before moving them onto a cooling rack.
Yields around 18 teacakes. Enjoy!
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