1. Line a baking sheet with Gefen Parchment Paper and dust with oat flour.
2. In a food processor or large mixing bowl, combine the almond flour, oat flour, baking powder, coconut sugar, salt, and vanilla bean powder. Pulse or whisk together.
3. Add the coconut oil and pulse or use a pastry cutter or fork to work it into the dry ingredients until only small chunks of coconut oil remain—the texture should be mostly sandy.
4. In a small mixing bowl, whisk together the coconut milk and flax egg. Add to the dry ingredients and stir or pulse until completely combined.
5. Put the dough on the parchment paper and press it into a square about one inch thick. Refrigerate for one hour or up to one day, until chilled.
6. When ready to bake, preheat the oven to 400 degrees Fahrenheit.
7. Remove the dough from the refrigerator and place it on a work surface, keeping it on the parchment paper. Use a rolling pin to roll the dough out enough to flatten it and form an approximately nine-inch square. Using a three-inch biscuit cutter, press out six or seven rounds, then gather the dough scraps, reroll them, and cut out more biscuits.
8. Place the rounds back on the parchment-lined baking sheet with room between each so they’re not touching.
9. Brush the top of each shortcake with coconut milk and sprinkle with turbinado sugar. Bake for 20 to 25 minutes or until golden brown.