Recipe: GF Ginger Spiced Shortbread (AIP, Paleo, SCD, GAPS)

Recipe: GF Ginger Spiced Shortbread (AIP, Paleo, SCD, GAPS) post image

Traditional shortbread recipes call for very simple ingredients – usually sugar, butter and flour. This AIP Paleo recipe jazzes it up with added spices, healthy palm shortening and coconut flour to make a special treat for those on very restricted diets.

Shortbread is supposed to be crumbly and this is achieved in a conventional recipe by using a lot of butter. Apparently the fat inhibits the gluten from expanding and creates the crumbly texture.

Our use of coconut flour achieves this crumbly texture without trying too hard because it is naturally full of fiber and has no gluten at all.

In this recipe I chose to use palm shortening for those who cannot even tolerate ghee. However, butter or ghee may also be used.

As you probably know by now, two vegetables oils that are primarily saturated fats are coconut oil and palm oil. Coconut oil has many benefits and palm oil runs a close second.

Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, high melting point and stability. This is a great product for use in baking (deep frying) and making treats such as frosting.

Palm shortening is not hydrogenated and is not a trans fat like typical commercial shortening. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods.

Palm shortening is a good non dairy alternative to butter or ghee.

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GF Ginger Spiced Shortbread

Ingredients

Equipment

Instructions

  1. In the mixing bowl add the coconut flour, baking soda and spices and mix together until thoroughly combined
  2. Add the honey and vanilla and mix
  3. Add the palm shortening in small pieces, with your hands and mix thoroughly
  4. It’s OK if you see small pieces of the shortening
  5. Place the dough in the pie pan that has been lined with parchment paper and greased with coconut oil
  6. Press in with your hands until it is  flat
  7.  Sprinkle the sea salt over the dough
  8. Bake at 325º F for 12 – 15 minutes or until the edges are lightly browned
  9. Remove and slice with a knife
  10. Let cool in the pan
  11.  Serve with a nice hot drink

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 large wedges

Shared at: Hearth & Soul Hop

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Leave a Comment

  • swathi December 29, 2014, 2:51 pm

    Delicious, thanks for sharing with Hearth and soul blog hop. pinning.

    Reply
  • Sophie from A Squirrel in the Kitchen January 7, 2015, 8:04 pm

    Oooh! This looks really delicious! I love shortbread and I am looking forward to making this recipe 🙂

    Reply
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  • Becky September 23, 2016, 2:01 am

    Hey there, I have used coconut flour a bit and it is VERY absorbent and generally is used in recipes that have up to half dozen eggs and other very moist items. This recipe has NO moisture at all… is something left out? I’m confused. Thank You for Your time and consideration to straighten me out 😉 Baffled, Becky

    Reply