Ahhh... I love a picnic. It's the perfect way to kick off summer, and what better day than Memorial Day? So we had a little feast which started with a spread of garlicky hummus and fruit salad.
The picnic continued indoors with a pile of potato salad with chive blossoms, grilled tofu topped with onions and mushrooms, salad with fresh corn salsa, and oven-roasted potatoes (hey, you can't have too many potatoes!).
For dessert I tried an impromptu shortcake recipe to accompany the blueberries and strawberries, which fit the color theme of the holiday quite nicely. And... success! My gluten-free modifications resulted in a light and fluffy cake that peeled perfectly from cupcake papers. I think I'll be making a habit of this one.
Gluten-free Shortcake
1 1/2 cups soy milk mixed with 1 Tbl apple cider vinegar
2 cups all purpose GF flour
2 tsp baking powder
1/2 tsp baking soda
1/2tsp sea salt
1 cup Florida Crystals sugar
1/2 cup canola oil
1 1/4 tsp vanilla extract
Preheat oven to 350 degrees. Prepare muffin tins with 24 paper liners. Sift together dry ingredients in a large bowl. Add soy milk mixture and oil and whisk until there are no lumps. Fill each muffin cup about 3/4 full. Bake 15-20 minutes, or until light and springy and toothpick comes out clean. Cool shortcakes and carefully remove from paper liner. Slice in half and top with fresh berries.
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