Vegan Ricotta Blackberry Shortcakes
With maple syrup for sweetness and vanilla extract for flavor, these vegan ricotta blackberry shortcakes are a great mix of almond and coconut flour. The smooth vegan ricotta filling goes well with the juicy blackberries. A drizzle of honey (or maple syrup) adds a little sweetness, and fresh thyme leaves give it a herbaceous taste. Ingredients: 2 cups almond flour 1/4 cup coconut flour 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 tsp baking powder 1/2 tsp vanilla extract 1/2 cup vegan ricotta cheese 1 cup blackberries 2 tbsp honey or maple syrup for vegan option 1 tsp fresh thyme leaves Instructions: Preheat oven to 350F 175C In a bowl, mix almond flour, coconut flour, baking powder, and a pinch of salt Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients Mix until a dough forms Divide the dough into 6 portions and shape into short...