1. Hull and slice your strawberries and set aside. 

Shortcakes

1. Preheat the oven to 350 F.

2. If your coconut oil is solid, melt it in a saucepan over low to medium heat. 

3. In a large mixing bowl, combine the oat flour, buckwheat flour and tapioca starch. 

4. Add the coconut oil and mix well before adding the cold ingredients (you don't want to harden the coconut oil before it's mixed in). Then add the coconut milk and maple syrup and stir until well blended. 

5. Use extra coconut oil to grease a cookie sheet. 

6. Transfer the dough onto the cookie sheet and shape the dough into 6 round biscuits. You want them to be around half an inch or more thick. See photo for reference.

7. Pop them in the oven and let them cook for around 25 to 30 minutes. Make sure to keep an eye on them so they don't burn. (While you wait, you can prepare the whipped cream - see below).

8. Remove them from the oven when a butter knife comes out clean. Let them cool for 5 to 10 minutes, then remove from the cookie sheet and allow them to cool completely. This step is important because, otherwise, they may be a bit moist inside. 

9. Serve at Room Temperature.

Whipped Cream

1. Scoop out the solid fat from the cans of coconut milk and place in a medium sized bowl. Save the liquid for a smoothie!

2. Add 1/4 Cup of maple syrup and blend with egg beaters or a hand blender. If you want a sweeter taste, add a bit more maple.

Serve

1. When you're ready to serve, slice the shortcakes if half (optional) and top with strawberries and whipped cream.

2. Best if served fresh. You can keep them at room temperature for 2 to 3 days or store in the fridge for the week. They also freeze well.