Summer Shortcake

Arguably one of summer's best and most beloved desserts. While typically made with strawberries, we actually love this shortcake with raspberries – typical is not what we do, anyway. Our biscuits are fluffy, layered, salty and buttery and are perfect with fresh Hayton Farm raspberries, made into a jam, all resting in a coconut oat ice cream.

Ingredients: Coconut milk*(coconuts, water), cane sugar*, gluten-free oats*, cocoa butter, coconut oil, vanilla extract, sea salt, nutritional yeast. Shortcake: brown rice flour, potato starch, almond flour, white rice flour, tapioca flour, non-gmo cornstarch, cane sugar*, soy-free earth balance (vegetable oil blend, water, salt, contains less than 2% of natural flavor, sunflower lecithin, lactic acid, annatto extract), raspberries*, baking powder, coconut milk*(coconuts, water), lemon juice, sea salt. Raspberry Jam: raspberries*, cane sugar*, non-gmo cornstarch, lemon juice, sea salt.


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