Recipe: GF Valentine Linzer Hearts (SCD/GAPS)

Coconut Products

Feb 09

I was dreaming of this grain-free linzer tart with raspberry jam that is appropriate for SCD/GAPS diets. The store bought cookies look so pretty with the white powder sprinkled on them — but I remember them as being too sweet. Between the sweeteners used in the dough, in the jam and the confectionery sugar on top — yicks! my teeth hurt just thinking about it! This recipe will satisfy the hopelessly romantic adult or child and will send a little love your way!

Valentine Linzer Hearts

Ingredients

Equipment

Instructions for the dough

  1. Preheat oven to 325 degrees F
  2. Line 2 -3 cookie sheets with parchment paper
  3. In a food processor process the eggs, honey, and vanilla
  4. Keep the processor going and add in small pieces of the ghee through the chute until it is all combined
  5. Add the flours, baking soda and salt and process
  6. Keep processing until a dough forms and it becomes a ball that collects in one place
  7. You may need to scrape the sides a few times
  8. You may need to add tiny amounts of coconut flour to get the dough into a ball
  9. When the dough is ready, scrape it out of the processor and place it at your workplace
  10. You may want to work on parchment paper or a clean floured surface
  11. Divide the dough into 3 separate pieces and shape into round discs on clear wrap
  12. Take one disc and set in at your work place
  13. Using a rolling pin with the clear wrap on top, roll out the dough until it is 1/8 to 1/4 inch thick
  14. When the dough is rolled to your liking remove the clear wrap and cut your shapes
  15. A spatula may be helpful in placing the shapes on cookie sheets
  16. Make half of the shapes the bottom heart and half the same size heart but with the center cut out with the smaller heart
  17. Use the next disc in the same way until all the dough is finished
  18. You may collect all the scrapes and form another disc and roll out for cutting one time (if the dough is too sticky, refrigerate for 10 minutes)
  19. Wipe the cookie tops with egg white to make it shiny (optional)
  20. Bake for 7 – 9 minutes or until browned

Instructions for the filling

  •  Click over to my raspberry jam post to make this simple filling

Putting it all together

  • Line up your bottom cookies and turn bottom side up
  • Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie
  • Gently cover with the top cookie
  • This recipe yielded 1 1/2 dozen filled cookies

Watch the video for making this grain-free, dairy-free roll out dough (from a previous recipe)

This post is shared at: Freaky Friday, Foodie Friday, Fresh Bites Friday, Fight Back Friday, Sugar-Free Sunday, My Meatless Monday, Monday mania, Real Food 101, Meatless Monday, Melt in Mouth Monday, Homestead Barnhop, Mouthwatering Monday, Tasty Tuesday Tidbits, Made From Scratch Tuesday, Tasty Tuesday Naptime, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasty Tuesday 33, What’s Cooking Wednesday, Sustainable Ways, Gluten-Free Wednesday, Healthy 2Day, Allergy Free Wednesday, Real Food Wednesday, Whole Food Wednesday, Cast Party Wednesday, These Chicks Cooked, Mommy Club, Creative Juice Thursday, Thriving on Thursday, Full Plate Thursday, Full Plate Thursday, Tastastic, Simple Lives Thursday, Pennywise Platter

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