This fudge is healthy and easy! My little man loves to have his chocolate in the morning....

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!

Ingredients
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)

Tools
Tart or Pie Pan 
Sifter or Whisk
Pastry Blender or 2 forks
Spatula
2 bowls
Cooling rack or baking pan to invert for cooling

Instructions

• Preheat the oven to 350F
• Grease a shallow 10” tart pan
• Organize your Ingredients & Tools
• Whip the fat and sugar for 5 minutes on medium-high with a mixer to incorporate air
• Turn the mixer off and scrap down the sides to evenly incorporate the wet ingredients
• With a spatula add vanilla (or liquid flavoring of choice) and fold in just enough to mix
• Sift flour and arrowroot, stir in ground lavender flowers (or dried flavoring of choice) to evenly mix the dry ingredients
• Using the pastry blender, mix the dry ingredients into the wet ingredients in 2 batches until you achieve a balled up dough
• With wet fingers, pour out the dough into the tart pan and evenly work into creases
• With a fork, poke holes halfway through the dough creating an even pattern which will allow for even baking and create a professional look
• Bake 20 minutes or until the shortbread begins to lightly brown
• Let shortbread cool in pan on rack for 15 minutes to finish baking
• Remove from the pan and cut the shortbread
• Allow the shortbread to cool for 30 minutes or completely (1-2 hours) if you are storing immediately
  

Enjoy!!!