Wednesday, October 22, 2008

VeganMoFo and Mango-Blueberry Upside Down Shortcakes


Ingredients (makes 1 dozen)

1 mango, peeled, seeded and cubed
1 cup of fresh blueberries (I am sure frozen would work too)
1/2 cup sugar

2 cups all purpose flour
1/2 cup sugar
1 tsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

6 oz non dairy yogurt
4 oz applesauce
1/4 cup non dairy milk
1/4 cup oil
2 tsp vanilla

Preheat oven to 350 degrees. If you have a really good non-stick muffin pan, use it. I don't like to use paper cups for these, but you can if you want to. In a bowl, mix the fruit and sugar. Set aside. In a seperate bowl, sift together the dry ingredients. Mix together the wet, seperately and mix into the dry. Divide the fruit into all twelve cups.

Spoon the batter atop the fruit.

Bake for about 20 minutes. Remove from oven and allow to cool for a few minutes. Invert onto another cookie sheet, and allow the shortcakes to naturally fall out of the pan.

Top with a simple icing of powdered sugar and soymilk, if desired.
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni