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Almond Shortbread
Serves 2
GLs per serving: 4
Rich and wonderfully crumbly, shortbread is the sort of thing we all crave when cutting down on carbs. Our version uses low-GL quinoa flour to raise the protein level and makes ample use of ground nuts. The result is even crumblier then the traditional version, and just as mouth watering. These will keep in an airtight tin for up to 3 days.
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Ingredients:
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25g (1oz) coconut oil or butter, at room temperature (if the coconut oil is still hard, heat it very slightly to get it to the same consistency as softened butter)
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25g (1oz) Perfect Sweet
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25g (1oz) ground almonds
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50g (2oz) quinoa flour
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1 handful of flaked almonds
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Method:
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Preheat the oven to 1700C/325F/Gas mark 3 and line a small baking tray with nonstick paper
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Beat the coconut oil or butter and Perfect Sweet using an electric whisk until light and creamy
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Rub the ground almonds and quinoa flour into the mixture using your fingertips, working lightly the mixture should soon resemble breadcrumbs
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Press the mixture evenly into the lined baking tin to form a square about ½ in thick (dont worry that it doesnt cover the entire tray), sprinkle with flaked almonds and bake for 20 minutes
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Allow to cool on a wire rack, then cut into 4 squares and store in an airtight container
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