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YOUR CART

10/24/2015 0 Comments

Lavender Shortbread (vegan & gluten free)

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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!!!


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