Apricot-Strawberry Buckwheat Shortcakes
This whole-grain shortcake recipe pairs perfectly with any fruit filling for a healthy dessert. We prefer light buckwheat flour over the darker variety--its milder flavor lets the fruit shine.
To make ahead: Store shortcakes airtight at room temperature for up to 1 day.
Equipment: Parchment paper
1 starch, 1/2 fruit, 1/2 other carbohydrate, 3 1/2 fat