Celebration times can be tricky as we navigate refined flours and sugars that are so popular in modern foods and especially baked goodies. Which is why I love giving you simple recipes like this one that totally change the game, making healthy food fun again and taking the stress out of wanting to participate in traditions. You can make a batch of these at Christmas to replace traditional shortbread cookies or use this recipe anytime you want a little treat to go with your afternoon cuppa. I’ve kept the flavours simple with just vanilla as the dominant flavour, however feel free to experiment with peppermint essential oil, lemon or orange zest… dried sugar free cranberries…. anything you think might work. Being creative in the kitchen is really half the fun.
The second half is the joy of eating of course!
A grain free tip: When using almond flour make sure it’s extra fine and blanched. This allows the almond meal to act more like baking flour, without being too heavy, fibrous and gritty. More natural ‘raw’ almond flours can be used in place of breadcrumbs and where a finer texture is not required. I tend to have both types in the pantry.
- 1 Cup fine almond meal (I use Bob’s Red Mill)
- 2 Tbs collagen powder (I use CanPrev Full Spectrum)
- 1 Tbs Lairds Superfood Creamer Unsweetened (this is dried coconut milk and MCT’s, it’s great if you can find it but if not just omit)
- 3 Tbs Lakanto, or preferred sweetener (I don’t recommend over doing ingredients like erythritol however I do like this kind of sweetener for festive baking where I’ll be likely sharing with people not accustomed to my sugar free lifestyle)
- 5 Tbs butter at room temperature
- 2 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
Place all ingredients in the bowl of an electric mixer using the paddle attachment. I tend to just break up the butter with my fingers and drop into the mixture.
Blend on low until a dough forms.
Place dough on parchment paper and using a spatula form a cylinder, then roll so your dough is somewhat round on all sides.
Place in fridge for 15 mins to chill.
Shape a little more, then slice into ½ inch rounds, placing each on a cookie sheet and fixing any mis-shapes with fingers gently.
Bake for 13-15 mins at 350 until golden brown and not doughy. Remove from oven, place on cooling rack. Finish with frosting of choice if you prefer, however I like mine au naturel!
Yours in shining health,
Sita Huber, BHSc