Spelt Shortcakes with Blueberries
These delicious cakes are lighter and less caloric than traditional shortcakes, but provide antioxidants from the blueberries and easily-digestible fiber from the spelt flour.
Easily turn this into an autumnal or winter dessert by seasoning the sour cream with cinnamon instead of vanilla and using cranberries or jarred cherries instead of blueberries.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 146 mg | (4 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 86 mg |
Ingredients
- Ingredients
- 1 heaping Tbsp butter
- 2 Tbsps Spelt flour
- 2 Tbsps flour
- ½ tsp ground cinnamon
- ½ tsp cream of tartar
- 2 eggs
- 2 Tbsps cane sugar
- 1 pinch salt
- 9 ozs Blueberries
- ½ Vanilla bean
- 7 ozs Sour cream
- 2 Tbsps Yogurt (low-fat)
- 3 tsps Blossom honey
- liquid Sweetener
- 1 tsp powdered sugar
Preparation steps
Melt butter in a small pot and allow to cool.
Whisk together both flours, the cinnamon and cream of tartar in a bowl.
In a mixing bowl, beat together the eggs, 1 tablespoon hot water, the cane sugar and salt with a hand mixer until creamy, about 3 minutes.
Beat in the flour mixture and then the cooled melted butter until combined.
Line a baking sheet with parchment paper. Divide the dough into 12 portions (about 3 inches in diameter). Bake on the middle rack of a preheated oven at 400°F until golden brown, about 6 minutes.
Remove from oven and transfer the spelt cakes on parchment to a wire rack and let cool completely.
Meanwhile, gently rinse the blueberries in a bowl of water and then drain in a sieve.
Halve vanilla bean lengthwise, scrape out seeds and mix in a bowl with the sour cream, yogurt, honey, and sweetener to taste. Fold in half of the blueberries.
Dividing evenly, spoon the vanilla sauce over 6 spelt cakes and sprinkle with remaining blueberries. Top with remaining spelt cakes, at an angle. Place powdered sugar in a tea strainer and dust over the "double-decker" shortcakes before serving.