It seemed appropriate for this lavender shortbread to be my first blog post since it was the recipe that began my curiosity with how ingredients work. Any good shortbread should have a decadent fatty mouth-feel and this one does not disappoint! This delicious shortbread is vegan, gluten-free, easy to make and will keep for several days in an airtight container. The best part of this low sugar dessert is the versatility; from Lavender to vanilla to pistachio & rose to hibiscus or favorite dried tea. The possibilities are endless!
7/8 cup of earth balance or vegan shortening
1 Tablespoon vanilla bean paste or 1 vanilla bean (1 teaspoon of other liquid flavoring)
¼ cup coconut nectar, agave, or brown sugar
¼ cup arrowroot (or cornstarch)
2 Tablespoons ground lavender flowers
2 cups gluten free oat flour (you can also use a gluten free mix)
Tart or Pie Pan
Sifter or Whisk
Pastry Blender or 2 forks
Cooling rack or baking pan to invert for cooling
Below are my article contributions and podcasts...
MoveOnPast podcast, episode 8
~honoring space to hear my inner knowing
~enhancing our awareness
~the benefits of a flow & restore practice
~we need to stay curious as yoga teachers
~small moments of stillness to carry me through the day
~elephant journal contributions...
~how my flow & restore practice has helped me relinquish old stories
~cultivating intentional rest through restorative yoga