almond – butter shortbread

     Cream together until light and fluffy:
          1/2 c. soft butter (1 stick)
          1/2 c. Sucanat
          1/3 c. raw almond butter
          1 tsp. almond extract
          1/8 tsp. salt
     Mix in:
          1/2 c. + 1 tbsp. Summers Sprouted Spelt Flour
          5 tbsp. quinoa flour
          3 tbsp. tapioca flour
     Dough will be moist but ‘dry’ and will stick together when pressed.
     Press into 8 x 8 pan. Gently cut dough into 16 squares.
     Bake at 325 degrees for 40 minutes or until golden brown.
     Let stand for 10 minutes. Re-cut squares. Let cool to warm.
     Optional additions: Melt very slowly 1/4 c. Sunspire Organic Chocolate
          Chips. Remove each piece and spread with melted chocolate.
          Sprinkle top with chopped almonds, pecans or walnuts

Almond-Butter Shortbread

1/2 c soft butter (1 stick)
1/2 c Sucanat
1/3 c raw almond butter
1 tsp almond extract
1/8 tsp salt
1/2 c + 1 tbsp Summers Sprouted Spelt Flour
5 tbsp quinoa flour
3 tbsp tapioca flour

Cream together until light and fluffy: 1/2 c. soft butter (1 stick), 1/2 c. Sucanat 1/3 c. raw almond butter, 1 tsp. almond extract, 1/8 tsp. salt
Mix in: 1/2 c. + 1 tbsp. Summers Sprouted Spelt Flour, 5 tbsp. quinoa flour, 3 tbsp. tapioca flour
Dough will be moist but 'dry' and will stick together when pressed. Press into 8 x 8 pan. Gently cut dough into 16 squares.
Bake at 325 degrees for 40 minutes or until golden brown.
Let stand for 10 minutes. Re-cut squares. Let cool to warm.
Optional additions: Melt very slowly 1/4 c. Sunspire Organic Chocolate Chips. Remove each piece and spread with melted chocolate. Sprinkle top with chopped almonds, pecans or walnuts.

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Original Recipes | Shortbread

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almond butter | shortbread | Summers Sprouted Spelt flour

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