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Crunchy Grain Free Walnut Shortbread

March 17, 2013 By Caitlin Weeks

Crunchy Grain Free Walnut Shortbread

I was visiting my sister recently  started blogging at Me Gusta Mantequilla. She made this great Crunchy Grain Free Paleo Walnut Shortbread recipe for a St. Patrick’s Day Party. She is a great baker from way back when she used to make cookies and cakes that were not grain free. She adapted this recipe from Elana’s Pantry.

Crunchy Grain Free Walnut Shortbread

Ingredients:

2 ½ cups blanched almond flour

¼ tsp sea salt

¼ tsp baking soda

1 cup walnuts, chopped

5 Tbsp honey or stevia liquid to taste

½ cup grass fed butter, softened or sustainable palm shortening

1 tablespoon almond extract (gluten free)

Directions:

In a large bowl combine almond flour, salt, baking soda and chopped walnuts

In a smaller bowl, mix together the fat and almond extract

Mix the wet ingredients with dry

Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter

Place in freezer for one hour, until firm, unwrap and cut into 1/4 inch thick slices

Preheat oven to 350 degrees

Place slices on a parchment lined baking sheet or silpat

Put in the oven until golden brown, 7-10 minutes

Let them cool for 10 minutes, if you can wait!

Enjoy!

Makes about 18-24 cookies (12 servings)

Nutrition Info:  Calories: 286, Protein: 7.5 g , Total Fat :  25.2 g, Total Carbs: 11.2 g,  Net Carbs: 8 g,  Fiber:3.2 g  (nutrition facts based on  12 servings)

Need some more egg free alternatives?

This new e-book has an excellent chart on how to substitute chia for eggs.

Introducing Awaken: 30 egg free breakfast ideas for paleo and low carb peeps!

Karen is an MBA student by day and an awesome cook and photographer by night. She has lost nearly 100 lbs by following a Paleo diet! Way to go Karen!

She told me she feels better without eggs too. She wrote this great book to help others who may want to try an egg elimination or just want to have more variety in their breakfast routines. Some recipes you will find:

  • Skillet scrambles with meats and veggies
  • Easy no cook strawberry pudding
  • Blueberry cobbler
  • Bacon twists
  • Breakfast pizza
  • Pumpkin faux-meal
  • Grain free granola
  • Breakfast cookies
  • Fruity smoothies
  • Savory sausages
  • Spaghetti squash hash browns
  • Strawberry and blueberry crumble
  • Apple sauce
  • Stuffed mushrooms
  • Zucchini soup
  • Zucchini stuffed meat boats
  • Chocolate smoothies
  • Grits (my favorite!)

More reasons I love this book!

She also gives a great chart about how to interchange sweeteners for gaps/paleo and low carb diets.

This makes it easy use your choice of sweetener based on your diet.

She also has a great chart on measurements for successful egg substitution.

Karen shows us where to source these great ingredients so we can order them from our couch.

She seems to have thought of everything: did I mention the awesome full page photos?

She also includes the nutrition info about each recipe.

Karen offers us ways to easily change up the recipe for more varied options.

She also has great step-by step tutorials for how to make chia eggs, cauliflower rice and more.

If you ask me this book is worth 3 times the price!

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Don’t miss this awesome book!


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Filed Under: Desserts, Snacks Tagged With: dairy free, dessert, egg free, Gaps, grain free shortbread, healthy, Low Carb, Paleo

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Comments

  1. Rebecca Mead says

    March 18, 2013 at 9:33 am

    These sound delicious. Do you know the carb count?

    • Caitlin Weeks says

      March 18, 2013 at 9:56 am

      It would just be the carbs from the nuts? So probably about 5 per cookie if you use stevia to cook them.

  2. Dana says

    March 25, 2013 at 8:46 am

    Will have to try! I have not yet made the switch to almond flour or stevia yet though. Hopefully this will help push me in the right direction!

  3. cTo says

    March 26, 2013 at 12:52 pm

    Nice!! My mom gave me some gluten-free shortbread cookies in my Xmas stocking and I loved them, but since they were made with rice flour I didn’t want to make them a regular thing. But they made me realize that the dryness and subtle sweetness of shortbread works very well for a gluten-free cookie, and they went divinely with unsweetened tea. This looks like a wonderful higher-protein, rice-free alternative that I will love to try!

  4. Deb says

    March 29, 2013 at 1:39 pm

    Typo in the recipe, baking soda needs to be corrected to baking powder (the link is ok, it goes to the Amazon baking powder link.) Looks great, I can’t wait to try these!

    • Caitlin Weeks says

      March 30, 2013 at 7:19 am

      Thanks Deb I always get those confused…

      • Dre says

        March 31, 2013 at 11:25 am

        So is it baking powder or baking soda? The link goes to baking soda….

        • Caitlin Weeks says

          March 31, 2013 at 7:06 pm

          Baking soda is what is better because I believe baking powder has corn starch.

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