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VEGAN SHORTBREAD COOKIES + NUTILIGHT

July 19, 2016

 

INGREDIENTS:

 

Nutilight

1/3 cup oat flour

1 1/2 cups all-purpose flour

1/4 cup cornstarch

2/3 cup powdered stevia 

1/4 tsp salt

13 Tbsp cold Earth Balance butter,* cut into 1/2" cubes

Bananas, Almonds and Sea salt (optional)

 

DIRECTIONS:

 

Preheat oven to 350°F.

Combine the flours, cornstarch, powdered stevia, and salt in the bowl of a stand mixer.*

Add the cut butter to the bowl, then use the paddle attachment and mix on low speed until a smooth dough is formed - this will take 5-10 minutes. It'll start out really crumbly and you'll think you've done something wrong, but let it keep going; it'll get there.

Grab a handful of the dough and form it into a rough ball. Use a rolling pin to roll it into a 1/4" thick sheet. Use a biscuit cutter to cut into 1 1/2" - 2" circles. Place on a parchment-lined baking sheet spaced about 1/2" apart (they don't spread much). Repeat until all dough has been used.

Bake for 10-13 minutes, until just starting to turn golden on the edges. Remove from the oven, then use a toothpick to poke 5-6 little holes in each cookie - this lets extra steam escape and helps them crisp up. Transfer to a cooling rack.

Add the Nutilight on top with the bananas, almonds and sea salt and enjoy!!

 

NOTES:

 

* if you're not vegan, regular unsalted butter will do - and add an extra pinch of salt to the dough.
 

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