This fudge is healthy and easy! My little man loves to have his chocolate in the morning....
this time of year, I always begin to crave sugar...this is an easy low sugar, high in good fat dessert....
A few tablespoons of almond butter adds protein, flavor & texture
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