Prep Time: 10 minutes
Cook Time: 25-30 minutes
Yield: 8 slices
A shortbread that is gluten-free and oil-free and complimented with fresh flavors of lemon and rosemary. It makes a beautiful dessert and is also incredibly easy to make.
- 1 1/2 cups blanched almond flour (Bob’s Red Mill is gluten-free)
- 3/4 cup oat flour (grind 1 cup quick-cooking oats into a flour and measure out 3/4 cup)
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons warm water)
- 1/4 teaspoon fine sea salt
- 2 sprigs fresh rosemary (do not use dried spice)
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional lemon icing: but highly recommended!
- 2 teaspoons water
- 1 teaspoon fresh lemon juice (or if you want just a sweet icing, omit the lemon juice and use water)
- 1/4 teaspoon vanilla extract (use gluten-free if necessary)
- 1/4 cup vegan powdered sugar
- 1/4 cup erythritol
Pre-heat an oven to 300 degrees and spray an 8 inch cake pan with nonstick spray.
Add 1 cup quick cooking oats to a food processor and grind for a couple of minutes until a fine flour forms. Measure out 3/4 cup and use any extra in a smoothie.
In a large bowl, combine the flours and salt. Whisk well until thoroughly combined or use your hands. Slide the rosemary leaves off the stems and finely chop them. Stir into the dry ingredients.
In a coffee mug, add the water and warm for 15 seconds in the microwave. Add the flaxseed and whisk well for 30 seconds with a fork, set aside for 5 minutes at least, to thicken and become gel-like. Then add the syrup, almond butter, lemon juice, vanilla and whisk well.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula. Once it all comes together in a ball, pour it into the pan and press down flat and evenly, pressing the dough out to the edges with the rubber spatula. Bake 25-30 minutes or until slightly golden around the edges and pulling away from the pan. Mine took about 26 minutes. Meanwhile, combine the lemon icing ingredients, whisk well with a fork until thick and set aside.
Allow the shortbread to cool completely in the pan (about an hour). Turn out the shortbread onto a plate, tapping the back to release it. Use a very sharp knife to gently slice into 8 slices. Drizzle reserved lemon icing over the top and let it dry for a few minutes. Store in the fridge or room temperature. I prefer mine cold, straight out of the fridge with coffee in the morning!