by Victoria Cortes, Victoriacortes.com
I served these scrumptious shortbread cookies with three different ice milks at the Nourishing Traditions dinner in honor of Dr. Joseph Mercola.
I adapted this recipe from the following cookbook, which I use when I cook for some of my youngest personal chef clients, as well as when I cook for my own family:
Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions
Almond & Coconut Shortbread Cookies
Yield: 8 wedges
2 cups almond flour
5 tablespoons butter
1 tablespoon coconut oil
2 ½ tablespoons honey
1.) Pre-heat the oven to 350 degrees. Have on hand a 9- or 12-inch circular pan.
2.) Melt the butter and coconut oil together in a small saucepan over low heat. Mix all the ingredients together in a bowl and add the butter and coconut oil. The dough should be greasy enough that you do not need to butter the baking pan.
3.) Press the shortbread dough into the pan, and bake for 15 to 20 minutes, until golden brown.
4.) Let it cool in the pan, then cut into wedges and store at room temperature in an airtight container.
Puncture the batter in the pan with the tip of a fork before baking to allow the batter to cook evenly through.
Victoria Cortes is a personal chef for green minded foodies in the Northern Virginia area. She works with clients with special dietary needs and enjoys introducing them to nourishing traditional food. Visit her website, victoriacortes.com.
This post is one of the many delicious offerings in the Real Food Wednesday blog carnival. Get back into the kitchen with Kelly the Kitchen Kop!
Find Victoria’s other recipes on her guest blogger page.
For more about the health benefits of coconut oil, please visit Well-Being Secrets blog.