Our gluten free vegan friends out there certainly have their challenges! And if they are trying to cut out the carbs, well there are just not that many options. This recipe requires no eggs and I used grapeseed oil, but you could easily substitute other fats like coconut oil or vegan margerine. And if you're not vegan, good old butter fits in perfectly as well! You may be surprised by the lemon-cinnamon combo in this shortbread recipe, but I encourage you to try it. This version is very mild, perfect with a simple cup of black or green tea.
For another suger free, gluten free, vegan cookie option, check out http://www.affairsofliving.com/. One perk of working on The Almond Flower is stumbling upon other amazing blogs, and this is certainly one of them. Elana's Pantry also has a great Pecan Shortbread recipe made with almond flour. She used butter in this recipe, but it's an old one and now she cooks mostly dairy free. I think it's worth trying her recipe, substituting butter with a dairy-free option!
Grain Free Vegan Lemon Spice Shortbread
makes 16 squares
2 C blanched almond flour
2 tsp lemon zest (from one lemon)
1/4 tsp cinnamon
1/4 tsp salt
1/4 C honey
1/4 C grapeseed oil
1 T lemon juice
Preheat the oven to 350
Mix the blanched almond flour, lemon zest, cinnamon, and salt (the lemon zest tends to clump together)
Whisk the honey, grapeseed oil and lemon juice
Mix the wet ingredients into the dry ingredients and mix well
Place into a square glass baking dish (the dough is pretty thick)
Press flat with a spatula until the dough is evenly spread around the baking dish
Bake for 20-25 minutes until the top is slightly browned (the edges will be slightly darker)
Let cool to room temperature and then store in the fridge, allowing the shortbread to harden and resemble a shortbread texture. Otherwise eat these at room temperature as softer cookies.