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Barbeque Fruit Shortbread

Serves 6 5 minute prep time

By Morgan Shupe on June 22, 2016

Barbeque Fruit Shortbread

Your grill isn’t just for corn and veggie burgers. Toss a sweet seasonal dessert on it before it cools down. This Fruit Shortbread was made to be used on the BBQ. If you use pre-made biscuit dough you can whip it together last minute.

stone fruit shortbread being barbecued

Ingredients

  • 1 package pre-made vegan biscuit dough (gluten-free optional)*
  • 3 Tbsp coconut oil, melted
  • Cinnamon sugar (1/4 white sugar + 1 Tbsp cinnamon)
  • 8 stone fruits (peaches, apricots or plums), pit removed and quartered
  • So Delicious® Cocowhip! (or coconut milk whopped cream)
  • *Alternative To Store Bought Biscuit Dough:
  • 1 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup non-dairy butter
  • 6 Tbsp non-dairy milk
  • OR:
  • 1 cup + 1 Tbsp Gluten-Free Baking Mix
  • 1/4 cup non-dairy butter
  • 6 Tbsp non-dairy milk

Preparation

  • Make sure BBQ is still hot.

  • Grab pre-made biscuit dough. Separate biscuit dough into 6 biscuits. If making your own biscuit dough:

    1. Combine dry ingredients. Cut in non-dairy butter into dry mixture until it is pea-sized.
    2. Add in just enough liquid until the mixture comes together into a dough.
    3. Roll on a floured surface and cut into 8 biscuits.
  • Grill biscuits 4 to 6 minutes on each side.

  • While biscuits are cooking, toss stone fruit in coconut oil. Grill for 3 to 4 minutes or until warmed through and slightly charred.

  • Remove fruit from grill and carefully chop into small pieces.

  • Before removing from grill, brush biscuits with coconut oil. Remove from grill and immediately toss in cinnamon sugar.

  • Cut biscuits in half. Top half of each biscuit with coconut whipped cream and stone fruit. Place other half on top. Enjoy!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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