Helllooooooo, I made you something with BACON!
And maple, and blueberries, and none of those sneaky little glutens. Tsk tsk.
Gluten free maple bacon shortcakes with vanilla blueberries!
I know I know, for those of you who know me on fb or instagram, you already saw this nonsense. But life is life, and this is the first time I’ve had five minutes to sit down and actually write something.
Today also happens to be the last day of my job! Sad :( I will definitely miss everyone. But that also means that I leave for camp on Friday (wheeeeee!!!!!) and then grad schools starts four days after I get back from camp. Heeelllpppppp where has the time gone?! Jeez. To compensate for the ridiculousness that is my schedule right now, I seized a free hour on Sunday and made shortcakes! Also because I always seem to have this habit of baking right before camp, and that just couldn’t be ignored.
And also, bacon.
Maple and bacon are a match made in heaven, and then you add shortcakes and blueberries and maybe ice cream, and then you have nirvana. Or at least something really close…
Side note. Most annoying thing ever is when your long skirt gets trapped under the wheels of your desk chair. Grrrr.
Back to food.
And a doodle!
And trolls!! These are the cutest little guys ever. And no, I don’t think they’re creepy.
But actually, let’s go back to food…
Gluten Free Maple Bacon Shortcakes with Vanilla Blueberries
Gluten free, egg free, and possibly dairy free (mine weren’t, but you could always sub coconut oil for the butter). The bacon flavor isn’t overwhelming, but it adds a nice savory note that contrasts the sweet of maple and blueberries. These stay fairly flat, but I found I could slice them easily with a paring knife. Yield: 5 large shortcakes. Shortcakes adapted from From Jessica’s Kitchen!
- 1.5 c white rice flour, plus more for rolling
- 1/4 c tapioca starch
- 1/4 c ground flaxseed
- 1 tbsp baking powder
- very scant 1/2 tsp fine sea salt
- 1 c unsweetened hemp milk (or other non dairy bev)
- 1/2 tbsp melted butter
- 1.5 oz salted butter, chilled + diced
- 1.5 oz chilled bacon grease
- 3 tbsp maple syrup*
- 2 tsp vanilla extract
*more to taste if you want… mine were lightly sweet
- 1 pint of blueberries (or more — I used 1 pint for three of us, but the next night I used fresh ones as I used all of the sauce)
- a good splash of vanilla
- 1/2 tbsp chia seeds
Preheat the oven to 350, and line a baking sheet with parchment paper.
In a large bowl, whisk together rice flour, tapioca starch, flaxseed, baking powder, and sea salt. In a liquid measure, stir together melted 1/2 tbsp of butter and hemp milk. Using a fork, or a pastry cutter, or your fingers (my preferred method), cut the butter and bacon grease into the dry ingredients, until it resembles coarse sand and the butter/bacon grease chunks are evenly distributed. Stir in hemp milk/butter, followed by maple syrup. Mix just until combined.
Flour a clean work surface, and turn out the dough. Pat it into a circle about an inch thick, and use a cookie cutter (my method) or a biscuit cutter or a knife or whatever to make the shortcakes. Transfer them to the prepared baking sheet, and bake for 14-16 minutes, or until lightly golden. Transfer to a cooling rack to cool completely, or eat warm.
While the shortcakes are baking, cook the blueberries over medium heat in a small saucepan. Once they have gone all saucy and delicious with a few berries still left whole (roughly 5-10 minutes, I never actually time this), remove from heat and stir in vanilla and chia seeds. It will thicken as it cools.
Serve shortcakes with blueberry sauce and any type of ice cream / non dairy dessert / coconut cream that rocks your world!