I know - doesn't seem right.
But if you love shortbread (ME & most likely the rest of the world), and you don't want to eat inflammatory foods like dairy then you at least have to give it a try...
So I did and I have to say I liked it enough to share the recipe with you.
This recipe is actually also gluten free - which seems like even more of a sin, but honestly delicious.
Might not be the healthiest recipe I have created, but its Christmas and sometimes you need a little shortbread...
1 cup Earth Balance
3/4 cup coconut sugar
2 1/2 cups gluten free all purpose flour
Preheat the oven to 300. Line a baking sheet with parchment paper.
In a stand mixer or with a hand mixer cream the Earth Balance and sugar together until light and fluffy (approximately 3 minutes). Turn the mixer speed to low and add the flour 1/2 a cup at a time until well combined.
Separate the dough into four equal round balls and roll each one into a 1/2" disk. Score the top of each disk into 8 wedges.
Bake for 22 -25 minutes or until the bottoms are golden. Let them cool and then break them into wedges.
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