Shafer Recipes

Almond Oat Shortcakes with Peaches and Blueberries


Preheat the oven to 450° F and line two baking sheets with parchment paper.

Sift the flours, potato starch, baking soda, and salt together. Add the psyllium husk and the sugar, mixing to combine. Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs, yogurt, lemon juice, and zest. Add to the flour mixture using a fork and mix briefly until the mixture comes together to form a dough. You may need a bit extra milk so that the dough comes together without being too dry.

Cut the dough in half and place each half on a separate baking sheet. Form each portion into a flattened round about 1- 1 ½ “ thick.  At this point you can choose to score into wedge-shaped pieces or, using a round biscuit cutter, cut into individual rounds. Brush tops with a small amount of milk and a sprinkle of turbinado sugar.

Bake for 15 minutes, or until tops are golden and they are cooked through. Remove from oven and cool to room temperature.

Meanwhile, prepare the filling. Combine the peaches and blueberries. Toss with the sugar and set aside for a few minutes while preparing the whipped sheep’s milk ricotta. With the paddle attachment of an electric stand mixer, beat the sheep’s milk ricotta, milk, vanilla, and sugar (optional) until light and fluffy. Set aside as you ready the shortcakes.

Split shortcakes in half horizontally. Place a dollop or two of ricotta on the bottom half, top with fruit, and place the upper half just askew atop the fruit. Serve immediately. Enjoy!

Note: This recipe is gluten free.

In Your Glass

This dessert often gives us a great reason to reach for a blanc de noir Champagne, which tends to be little richer and creamier than a blanc de blanc but still offers nice crispness to offset the richness of the ricotta. If you don’t feel like opening another bottle, this dish is so open to wine choices, you may want to keep enjoying the wine you opened with your entrée, such as a light, fruity red, a Shafer Chardonnay, or Eighty Four Albariño. In a different direction, a small chilled glass of a richly-roasted, cold-brewed coffee is always welcomed with dessert during our warm summer nights.