Over the Salt

Mindful choices for healthy and low sodium cooking

Ginger Honey Shortbread

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Gluten, dairy and sucrose free shortbread recipe with a dash of spice. This recipe makes approximately 30 shortbread.

The recipe substitutes coconut oil for butter.

It substitutes gluten free flour for regular flour.

It substitutes coconut sugar for baking sugar.

Ingredients

1 1/2 cups of Gluten Free Multipurpose Flour
1/2 Cup Coconut Sugar
4oz Coconut Oil
1 egg
3Tbl Honey
2Tbl Crushed Ginger
1tsp Xanthum Gum
1 1/2 tsp Baking Powder

Equipment

Baking Tray
Parchment Paper
Mixing Bowl
Measuring cups and spoons
Wooden Spoon or Silicon spatula
Oven preheated to 325F

Mixing Method

Soften Coconut oil with a spoon till creamy. Do not melt.
Add Baking Powder, Xanthum Gum and Coconut Sugar, stir until creamy.
Add Honey, Ginger and egg, stir until all combined
Add Flour and stir until has formed a soft sticky dough.

Cooking Method

Use 2 teaspoons to form oval shaped lozenges and spoon onto baking tray covered with parchment paper
Place in oven and cook for 15 minutes until golden brown
Cool on tray then store in an airtight container

Author: tummyluv

I am the eternal searcher, I love learning new techniques and subjects. I have changed careers several times in this incarnation and will probably change it several more times before I depart this not so mortal coil. I am fascinated by any thing new (or old that is new again) but I am absolutely smitten with the idea that everyone should be able to eat well on a dime/ yen/ penny /.... you get the message. Just because you are lactose/fructose/ nut/ gluten intolerant does not mean that you cannot have a delightfully sinful treat or a nutritious meal on the table. This Blog is about some of my recipes that I am happy to share to assist the world in eating a better state.

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