This week’s recipe was inspired by this recipe from Stephanie of Desserts for Breakfast. Her blog is full of gorgeous photos of breakfast goodies that are just as well-suited for dessert after dinner. Hop on over and check it out. Then come back over here and try these delicious shortcakes!
About my quark recipe: This is my first attempt at making a vegan/non-dairy quark. I love the texture of traditional quark, thicker than sour cream and not as thick as cream cheese. This recipe comes close, but is probably best described as a sauce, not quark. It’s a great non-dairy substitute for quark, however I’ll continue working to perfect the texture. I’d like it to be just a bit thicker, yet retain all of the wonderful citrus flavor from the orange juice.
Alrighty…here you go, one of the most full-flavored recipes I’ve offered so far this year. I couldn’t imagine what oregano was going to be like in a Sweet…and now I can’t imagine why I waited so long to try it!
Orange Oregano Shortcakes
Adapted from This Recipe at Desserts for Breakfast
(Makes approximately 12 shortcakes)
2 T. orange zest
1/4 cup sugar
2 cups of my favorite gluten-free flour blend
1 t. guar gum
1 T. baking powder
3/4 t. salt
1 T. dried oregano, ground works better than powdered
4 T. Earth Balance vegan butter-y sticks, cold
1/3 cup full fat coconut milk
1/3 cup unsweetened almond milk
Preheat oven to 400 degrees. Line a large baking sheet with a Silpat mat or parchment paper.
In mixing bowl, mix orange zest and sugar with your fingers. Add flour blend, guar gum, baking powder, salt and oregano. Mix to combine.
Using your pastry cutter, cut in the cold butter with the dry mixture. Mix until it pieces are about the size of small tapioca pearls.
Add coconut milk and almond milk, mixing until just combined. This is a very thick dough, no need to overmix.
Split dough into 12 equal cakes, each shaped roughly into a round disc. Place on baking sheet and bake for 15-17 minutes. They will be lightly browned on top when done. Remove from oven, cool on a cooling rack.
Blackberry Orange Quark
1 pkg. extra firm silken tofu
3/4 cup fresh squeezed orange juice (I used juice from the oranges needed for zest in the shortcake recipe)
2 T. Sugar
1 handful of fresh blackberries (I used 7)
Mix in food processor or high speed blender until well combined. Refrigerate for one hour before using.
Place one shortcake on a plate. Top with a dollop of Blackberry Orange Quark, a few fresh blackberries and a dusting of powdered sugar if you’d like. I also add a sprig of fresh oregano from my garden for garnish.
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