Flaky, peach-themed delights bursting with summer flavors.
We can’t think of a more perfect summer treat than peach shortcakes! These flaky shortcakes, topped with fresh, local peaches, are a clean eating dessert that your whole family can love. With a little recipe tweaking, we have transformed this classic American sweet into guilt-free treat. Juicy peaches are taken to a whole new level by pairing them with a whole-wheat shortcake recipe and an awesome greek yogurt topping to replace the typical options of whipped cream or ice cream. Peaches are an amazing superfood so feel good about indulging a little with this recipe : )
Feel free to substitute your favorite berries or fruit in this recipe in order to please your taste buds!
Peach Shortcake with a Honey Greek Yogurt Topping
- 2 cups whole wheat flour optional white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon sucanat
- 4 tablespoons coconut oil
- 1/4 teaspoon vanilla
- 2/3 cup almond milk
- 2 cups peaches thinly sliced
- 1 teaspoon honey
Honey Greek Yogurt Topping
- 1 cup Greek yogurt plain low-fat or fat-free
- 1 1/2 tablespoons honey
- 1/8 teaspoon vanilla
- In a large mixing bowl, combine the flour, baking powder, salt, and sucanat and whisk until evenly combined.
- Add the coconut oil to the flour mixture. Gently cut the coconut oil into the dry ingredients by using a handheld pastry blender. Continue to cut in the coconut oil until the mixture resembles coarse crumbs.
- To the mixture, add the vanilla and almond milk and gently stir until a dough is formed.
- Form 4 rounds (1 inch thick, 3 inch diameter) out of this dough and place on prepared baking sheet.
- Bake shortcakes at 475° Fahrenheit for 10-12 minutes or until golden brown.
- Assemble toppings while shortcakes are baking. In a small bowl, combine peach slices and honey and stir until peaches are will coated. Cover with plastic wrap and refrigerate until ready to serve.
- In another small bowl, mix together greek yogurt, honey, and vanilla. Stir well and refrigerate until ready to serve.
- Allow shortcakes to cool before slicing open and topping each with peaches and honey yogurt topping.
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