Slightly crispy, buttery (with no butter!), and nicely sweet, this shortbread is the best GF Vegan shortbread I have ever had! After imploding because every shortbread recipe I tried tasted like Earth Balance (disgusting)! So instead I made up my very own recipe! First, I created the best butter substitute ever (1:2 ratio of Earth Balance to Coconut oil) Next, I added some almond milk, because the dairy free butter substitutes are simply too greasy to be all the liquids. Then I added vanilla extract for flavor and some sugar for sweetness. I used a mix of coconut flour and AP GF flour. The coconut flour gives the shortbread the iconic firmness of shortbread, and aids in it not being crumbly. The result? Perfection!
Serves: One 9 by 4 inch pan
Prep Time: 10 minutes
|2 tablespoons||Earth Balance or other vegan margarine|
|¼ cup||Coconut oil|
|2 tablespoons||Almond milk|
|1 teaspoon||Vanilla Extract|
|¼ cup||Coconut flour|
|½ cup + 3 tablespoons||Gluten Free flour blend (I used Namaste)|
|½ cup||Melted chocolate, for dipping (optional)|
Step 1: Preheat the oven to 325 degrees. Lightly grease a 9 by 4 inch loaf pan (for thinner shortbread, use a 9 by 5).
Step 2: In the bowl of a stand mixer, beat together the coconut oil and Earth Balance. Beat well for about a minute, or until fluffy.
Step 3: Beat in the almond milk, vanilla extract, and sugar. (The mixture may look a bit curdly because of the oil and water in the almond milk)
Step 4: Slowly incorporate the coconut flour. Mix very well.
Step 5: Add the GF flour and mix until a soft, smooth dough forms.
Step 6: Pat the dough into the pan and place in the preheated oven.
Step 7: Bake for 25-30 minutes, or until lightly golden brown.
Step 8: After cooling, dip it in the chocolate.