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1¾ cups whole wheat flour (may use part white or all whole wheat pastry)
1½ cups soy or coconut milk
½ cup sugar
¾ Tb baking powder
½ tsp salt
Combine dry ingredients then stir in milk until batter is formed. Pour into an 8x8 sprayed baking dish (or double recipe
and use 9x13 pan). Bake at 350 degrees for about 20-25 minutes, until toothpick comes out clean. You could also scoop shortcake
batter onto two sprayed cookie sheets with a medium ice cream scoop. Rap the sheet on the counter 3 or 4 times to flatten
cakes into large, cookie-shaped circles. Bake at 350 for 15 minutes, until golden brown underneath. A third alternative
is to bake in a loaf pan and slice like pound cake. Serve with berries and creamy pear topping, or other toppings of your
choice.
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