Go Back to Recipes Page      Print This

Nutty Short Bread

Shortbread is buttery and delicious, but filled wirth saturated fat and sugar. My version is just as buttery (thanks so much, avocado oil) and luscious.

Ingredients
1 3/4 cups whole wheat pastry flour 
1 pinch sea salt 
1/2 cup avocado oil 
1/2 cup brown rice syrup 
1 teaspoon pure vanilla extract 
3 ounces pecan pieces -- toasted, minced 
3 tablespoons coconut sugar

Directions 
Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Mix flour and salt in a medium bowl. Cut in the oil until texture of wet sand. Stir in rice syrup and vanilla to make a stiff dough. Fold in pecans and coconut sugar. Wrap dough in plastic wrap and chill for one hour or longer. 

roll the dough out between 2 sheets of parchment to be about 1/4-inch thick and rectangular. Trim the edges to form a sharp rectangle. Cut the dough into 2-inch squares and transfer to baking sheet. Poke the cookies with a fork to create a texture. Bake for 12-16 minutes. Remove from oven while still soft and allow to cool to crispness on the baking sheet. Makes about 36 cookies.


BW-Classes

Ergo Chef
WholeFoods-Jan-2013
Chia
  
 Christina's Advertisers
 The Fruit Company

 

 

RSS