Kathy’s Summer Berry Spelt Shortcake

Berries are packed with amazing antioxidants. If you enjoy making jam or fruit leather or just freezing some berries for winter, I hope you can grow or find some berries to harvest. (I think a blueberry bush is awesome for edible landscaping!) Whatever berry you pick is sure to make a great fresh berry pie—or the topping for a simple but stunning shortcake! Although I think strawberry shortcake is just the best, shortcake is splendid with any type of berries. I love the flavor of the whole grain from the sprouted flour in this plant-based Summer Berry Spelt Shortcake recipe, and I hope you give it a try. Pair it with some coconut cream and the summer berry of your choice!


1 ½ cups One Degree Organics Sprouted Spelt Flour
1 cup organic white flour
2 ½ tsp baking powder
½ tsp REAL salt
1 ¼ cups full fat coconut milk
¼ cup maple syrup
1 tsp vanilla
1 Tbsp cane sugar, for sprinkling on top


Preheat oven to 350 degrees F and line a large baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, mix flour, baking powder, and salt.

In a small mixing bowl, whisk coconut milk, maple syrup, and vanilla.

Pour wet mixture over the dry and mix into a dough. (If it’s too sticky, let it rest for a few minutes and add another tablespoon of flour, if needed).

Lightly flour the counter and pour the dough onto it. Knead the dough a couple times with your hands to bring it together, and then press it into a square about 1-inch thick.

Cut the dough into 9 squares and carefully place on the baking sheet with a little space in between.

Brush the top of each shortcake with a little coconut milk and sprinkle with cane sugar.

Bake for 20 – 22 minutes, until firm and golden brown.

Cool before serving with coconut whipped cream and the berries of your choice.