RECIPES
COCONUT FLOUR SHORTBREAD COOKIES
Paleo, Gluten Free, Healthy Eating, Organic, High in Fiber
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
The good news first: This recipe is gluten-free, grain-free, paleo friendly and uses a low GI sweetener with lots of nutrients.
The bad news: If you are vegan, you can’t substitute with a chia/flax egg.
(I tried it at least a dozen times with various ingredients and it just absolutely doesn’t work).
Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. Because of its fiber content it is extraordinarily absorbent and fills you up very quickly. It also loves to crumble so you will need a strong emulsifier (that’s why the eggs are so important).
When baking with coconut flour you will need a lot less than any other gluten free flour - I have had great results combining them into a mixture.
This 'basic' recipe is also perfect for pastry with any filling or small tarts.
INGREDIENTS
50 g of coconut flour
3 tbsp of coconut oil
3 tbsp of coconut nectar
2 eggs
zest of a lemon
1 tsp of vanilla essence
1 tsp of cinnamon (optional)
METHOD
Preheat oven to 160 degrees.
Mix all ingredients together until you have a thick paste.
Shape into balls and place on a lined baking sheet. Press down on the tops gently with a fork.
Bake for 10 minutes until lightly golden and let cool completely or they will crumble.
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