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
Ingredients
- 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
Instructions
- 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.
