Ever since I discovered the simplicity of the shortbread cookie I have been a fan of it’s buttery richness and slightly salty crunch. I love to keep shortbread basic, without even any vanilla in the dough. My favorite shortbread cookie was made with sprouted flour originally, but since starting GAPS nine months ago I have found this almond flour to be the new front runner. It has a nice subtle sweetness to it that I prefer.
makes one 9-inch round shortbread, cut into 12 wedges
1 3/4 cups almond flour (buy almond flour here)
1/4 cup coconut flour (buy coconut flour here)
1/2 teaspoon sea salt (buy unrefined sea salt here)
1/4 cup honey (buy unfiltered raw honey here)
1/2 cup (1 stick) butter, cold, cut into small pieces (buy grass-fed butter here)
1 teaspoon vanilla (buy organic extracts here)
- Preheat oven to 300 degrees. Generously butter a 9-inch round pan or a glass pie plate. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, and salt. Pour honey over the top. Add diced butter. With a pastry blender, or with your hands, combine ingredients until they form small crumbs the size of peas.
- Press crumbly dough into the buttered pan.
- Bake for 40 minutes, or until the edges are nice and golden brown and the middle is set. While still warm, cut the wheel of cookie into wedges with a sharp knife. Let cool completely.
- Cut the wedges one more time to make sure they are completely loose. Using a small spatula, lift the wedges out of the pan and serve. Dip into peppermint hot cocoa, below.
Coconut milk hot cocoa laced with peppermint extract is an intoxicating contradiction of hot liquid and cooling mint oils. Bitter cocoa powder is coaxed to play nicely with the touch of raw honey, and because coconut milk naturally contains coconut cream and coconut oil, the warmed and blended cocoa is very smooth and thick.
Use the best quality ingredients you can find, so that they will stand up on their own and create an experience as you consume them, not just sustainance. Organic cocoa powder should not be processed with alkali (also called “Dutch-process”) like it’s commercial counterparts.
1/2 cup cocoa powder (find cocoa powder here)
1/4 cup raw honey (find raw honey here)
1 teaspoon peppermint extract (find clean organic extracts here)
- In a saucepan, gently heat coconut milk until warm. Whisking constantly, gradually add cocoa powder and whisk until completely absorbed. Add honey and stir until fully incorporated. Add peppermint and vanilla, stirring to combine.
- Remove from heat and pour into heavy-bottomed mugs. Serve with shortbread wedges, or another tea cookie or two.