The house is always infused with the scent of rose water, coconut butter and vanilla bean paste when I bake these cute little shortbreads. You really can’t compare these scrumptious biscuits to anything else out there.
These shortbreads will make a nice present for someone dear to your heart - I’m pretty sure they won’t have tried them yet.
Yield: 22 shortbreads; Prep time - 5 minutes; Cooking time - 25 minutes; Total time: 30 minutes
1 cups gluten-free flour
½ cup almond meal
3 Tbsp stevia
1 Tbsp honey
170g coconut butter, melted
1 tsp vanilla bean paste
½ tsp ground nutmeg
1 Tbsp rose water
¼ tsp sea salt
Pre-heat your oven to 180C.
Line two large baking trays with baking paper and set aside.
Beat coconut butter, stevia, honey, egg and salt together in a large bowl until well mixed.
Add the flour, almond meal, vanilla paste, salt, nutmeg and rose water to the creamed butter.
We created our own homemade Nutella recipe. Unlike its’ shop counterpart, this Nutella contains no chemicals or sugars. The spread goes very well with rice crackers or cookies. Just remember to stop yourself in time!
Yield: Spread - 235g; Prep time – 5 minutes; Cooking time – 5 minutes.
Total time: 10 minutes
Total calories per 100g: about 620 kcal
Protein – about 15g
Carbs – about 5g
Fat – about 60g
170g organic hazelnut butter
2/3 tsp of liquid Stevia
1 scoop Chokolate whey protein
1/3 cup almond milk
65g sugar-free chocolate chips
1/4 tsp. vanilla extract
¼ tsp Himalayan salt (optional)
Melt the chocolate chips over a double boiler to 40-45C.
Add melted chocolate, sweetener, protein powder, almond milk, vanilla extract & Himalayan salt to hazelnut butter and mix.
Blend thoroughly. Transfer to an airtight container or clean jar and store at room temperature for everyday use for up to 2-3 weeks.
In one of my other chocolate dessert recipes I talked about tempering. By tempering the chocolate I was able to achieve crunchy and glossy chocolate pie crust. Filled with chocolate mousse and topped with raspberries, it could be served up at a dinner party. It's a crowd-pleaser!
Use grease-proof paper for rather than regular paper since it'll easily peel off your chocolate crust once it hardens. Silicone baking moulds work well too.