1/4 cup whole wheat flour
8 cups frozen strawberries
1 1/4 cups sugar (I use turbinado)
1 teaspoon lemon juice
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons vegan margarine (I use Earth Balance)
2/3 cup nondairy milk + 1 teaspoon lemon juice
1. Preheat oven to 375 degrees F. For the filling, mix flour with the berries, sugar, and the lemon juice directly into a baking dish (I use a 9x13") Let stand while making the topping.
2. For the topping, combine the flour with the baking powder, baking soda, sugar, and salt in a bowl. Mix in the margarine, cutting it in with the dry ingredients. (It will be coarse and crumbly)
3. Add the milk with the lemon juice and stir until moist. Pour dough on top of the filling mixture to create a top crust. You will probably need to just spoon it out into several globs. Dont worry, it all comes together in the baking process!
4. Bake for 30 minutes or so, until it's lightly browned and bubbly. Let stand for a few minutes before serving.
Tastes wonderful served warm with vanilla Soy Dream ice cream.