Though I admit it’s a very 80s kind of dessert – this recipe would also work well as a crust for fruit pizza.

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Hazelnut Shortbread [Vegan]

Serves

8 shortbreads

Ingredients

  • 1/2 cup hazelnut meal, toasted until a deep brown and cooled
  • 1/4 maple sugar
  • 2 tbsp. sunflower oil
  • 2 tbsp. natural almond butter
  • 1 tbsp. flaxseed meal + 3 tbsp. water
  • 1 tbsp. almond milk
  • 1/3 cup whole wheat pastry flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. powdered stevia (or use a 1/2 cup sugar rather than the 1/4 cup sugar)
  • dash salt
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Preparation

  1. Preheat oven to 350F.
  2. Lightly spray a 9-inch springform pan w/ oil.
  3. Whisk together the hazelnut meal, flower, baking powder, stevia and salt and set aside.
  4. In a large bowl, combine the maple sugar, sunflower oil and almond butter until creamy.  Stir in the flaxseed meal mixture and almond milk.
  5. Stir the dry ingredients into the wet – it’ll be a very thick dough.
  6. Press the dough – I used wet fingers – evenly into the pan.
  7. Bake for about 15 minutes or until baked through.  Let cool and then cut into wedges.
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