Tuesday, August 28, 2012

Blackberry and Almond Shortbread ~ Paleo friendly

I was very ambitous this weekend and got all my flours out and went about creating a Paleo friendly shortbread.  This shortbread ended up being chewier than I anticipated but we declared it a success.  I think I will try to tweak it later on to make a crisper bottom crust, but personally I like things chewy.  This was a lot of fun, it was almost like waiting for Christmas as I watched it bake and then wait for it to cool enough to be taste tested (this is my hubby's favorite part).  My hubby enjoys being the "official taste tester".

Don't forget to check out the Gluten Free Homakers "Gluten Free Wednesdays" here.  This plus many more gf recipes are posted here every week.  

This and many more recipies are also posted at Simply Indulgent Tuesday's.


Don't forget to check out the Gluten Free Homakers "Gluten Free Wednesdays" here.  This plus many more gf recipes are posted here every week.  

Using Palm Sugar made the dough a nice dark color.

Line a 9x13 pan with foil and then be sure to grease it using your favorit oil, I used Coconut Oil.

Press the shortbread dough into the pan with your fingers or a greased spatula.  The dough should be pretty dry. Plus I don't mind getting my fingers dirty, then I can lick them off.  Hehehehe

Here is the lovely finished product - Yum, Yum, Yum.


The Recipe:
1 c softened Butter
3/4 Palm Sugar
2 eggs
1 t Almond extract (if desired)
2 t Baking Powder
1 1/2 c Almond flour
1/2 c Coconut flour
1/2 t salt
1/2 cup Roasted Slivered Almonds (brown in the oven or on the stove top slightly)
12-16 ounces of Blackberry Jam or your Jam of choice.
1/4 c unsweetened coconut flakes

In a bowl cream together the butter, sugar, eggs and baking powder until smooth and fluffy. In a seperate bowl combine the almond, coconut flour, and silvered almonds and mix to combine.  Add the dry ingredients to the liquid and mix together.  The dough will be very stiff.

Press most of the dough into the foil lined, oiled pan.  Save a half cup of dough for the topping. The dough will be about a 1/4" thick.

Spread the jam evenly across the top of the dough.  Crumble the 1/2 cup of dough over the top of the jam.  There won't be enough to completely cover the jam so don't be alarmed.  Sprinkle the 1/4 cup of coconut on top of everything.

Bake the shortbread in a 350 degree preheated oven for 45 min.  Check the shortbread several times to be sure the top doesn't get too brown, if it does place some foil loosely on the top to stop the browning process.

Completely cool the shortbread (if possible :) ) before slicing to serve.


1 comment:

  1. This looks delicious! Thanks for sharing it at Gluten-Free Wednesdays. I didn't see a link back. Could you please add one? :)

    P.S. My sister's name is Lisa but somehow she got the nickname SheShe when we were little.