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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Dairy-free Recipes » Guest Post – Gluten-free & Dairy-free Lemon & Almond Shortbread

24th April 2015 ·

Guest Post – Gluten-free & Dairy-free Lemon & Almond Shortbread

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Biscuit & Cookie Recipes· Gluten Free Recipes· Gluten Free Vegan Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

my shortbread

As many of my regular readers will know, I love to help people!  So when I was approached by a fairly new blogger on the block whose aim is the same, about publishing a ‘guest post’, I welcomed the opportunity with open arms.

Carly blogs over at My Well Being Journal and warns that reading the blog “may cause irrational hunger pangs”!

She says it’s a blog all about dealing with IBS, and lends useful nutritional advice as well as friendly, understanding support.

She says that as IBS proliferates globally (about 20% of the population are subject to it) the answers become ever more a mystery. No doctor can diagnose a pill for it and it really does vary upon individual. That’s why it’s so important IBS has light shed on it, and that’s what she says she plans to do with her blog.

Carly was diagnosed when she was 19 (3 years ago) and since then she’s battled with confusion and resentment of her body, turning to restricting her diet, leading to binge eating and lots and lots of post-binge regret.

She says that writing about it has helped ten-fold and has enabled her to better understand what her problem foods are and which make her feel like a million dollars.  She hopes that the blog and the advice she provides is useful, and brings IBS sufferers together.

I hope you have the time to check out her fabulous looking blog but in the meantime she shares a delicious sounding recipe that even I could eat if sweetened with honey!  So over to Carly…

Healthy Gluten-free Lemon & Almond Shortbread

I recently wrote a post about the gorgeousness of Kent & Fraser’s Lemon Shortbread biscuits but, like with everything else I really extensively enjoy, I can’t help but wonder if I could make them better myself? And if not ‘better’, maybe a little healthier?

So I tried out a new recipe this Easter bank holiday and started toying with the idea of creating a gluten-free, reduced-butter shortbread biscuit. Take a look at the recipe below… in order to remove the calories from the heaps of butter in traditional shortbread, I added coconut oil and used coconut flour rather than all-purpose flour to extradite the gluten. Still delicious – half the calories!

Ingredients

  • 1 cup coconut flour
  • ¼ cup caster sugar (or sweetener)
  • ½ cup coconut oil
  • Juice of a large lemon and/or lemon zest
  • ¼ cup ground almonds
  • ½ tsp vanilla essence (you can add a hint of almond essence too if you’re adding the almonds)
  • ¼ cup icing sugar (to decorate)

Method

  • Pre-heat oven to 200c
  • Mix the sugar and oil in a large mixing bowl.
  • Add the flour and lemon together in a bowl until you’ve got a smooth paste.
  • Add in a little water if the dough isn’t coming together. Be sure not to make this dough too thick though – you want it crumbly so that it snaps in the mouth once baked.
  • Roll out on a work surface so that the dough’s thickness is around 1cm.
  • Cut into rounds or fingers and place onto a greased baking tray. Sprinkle with caster sugar and chill in the fridge for around 20 minutes.
  • After the chilling time, bake for 15-20 minutes, or until pale golden-brown.
  • Add icing sugar to decorate. EAT UP! 

Did you enjoy this recipe? Head over to my blog to see my healthy oatmeal raisin cookie recipe – a real firm favourite amongst the family and everyone in the office!

I have shared this with:

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Reader Interactions

Comments

  1. Becky, Cuddle Fairy says

    30th April 2015 at 4:30 pm

    These sound and look delicious!! Your fairy is adorable – from one fairy to another 😉 x

    • Vicki Montague says

      1st May 2015 at 9:17 am

      Ah thanks Becky! I was rather drawn to yours too!!!

  2. Kate - glutenfreealchemist says

    28th April 2015 at 10:27 pm

    This looks amazing! Well done Carly. Apart from the health factor, the little shortbread blocks look beautifully textured. May just have to test this one out!

    • Vicki Montague says

      29th April 2015 at 10:10 am

      I had to make a few amends and they didn’t come out quite this beautiful but they tasted gorgeous!

    • Carly says

      5th May 2015 at 2:33 pm

      Hey Kate, thanks for the kind words! I love treating myself to these instead of the real thing (can’t handle all that butter in a traditional shortbread). Yep it’s important with this recipe that you don’t make the mix too wet as you want that nice crumbly crunch, especially if you’re dunking it into a cup of tea! 😉

  3. Heddi says

    28th April 2015 at 7:31 am

    These look great! Can I use all-purpose flour instead of the coconut flour? Thanks for sharing this recipe.

    • Vicki Montague says

      28th April 2015 at 10:08 am

      Hi Heddi, I don’t think this exact recipe would work with all purpose flour but I have a shortbread recipe in the recipe section that uses all purpose gluten free flour and would work with ‘normal’ flour too. It is the mincemeat shortbread recipe, but you can add any flavour you like…you don’t need to use shortbread this time of year!

      • Carly says

        5th May 2015 at 2:46 pm

        Hi Heddi,

        You could potentially use all purpose flour (if gluten isn’t a big deal for you), but I’d suggest giving it a good sift on the way into the mix. You want crumbly shortbreads that hold well together with the coconut oil. (You can also replace the coconut oil with regular oil if that’s easier for you)

  4. Annabel (Tickle Fingers) says

    26th April 2015 at 10:32 am

    Wow, can’t believe you’ve managed to create dairy and gluten free shortbread! You really are the free-from fairy! Pinning now. #FreeFromFridays

    • Vicki Montague says

      28th April 2015 at 10:10 am

      Hi Annabel, I can take no credit for this recipe although I do have gluten and dairy free shortbread on my site that I have created! This one was created by another very talented blogger!

    • Carly says

      5th May 2015 at 2:47 pm

      Thanks Annabel for the kind words 🙂

  5. HonestMum says

    25th April 2015 at 7:35 am

    Oh wow, these look divine, and gluten-free too, yum. Thanks for linking up to #brilliantblogposts

    • Vicki Montague says

      28th April 2015 at 10:11 am

      They sound great don’t they? I had to do a few adaptations when I made them so that I could eat them on my current diet but they were still very yummy!

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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