Healthy Blender Recipes

Gluten Free Vegan Lemon Shortbread

vegetarian vegan dairy_free gluten_free egg_free nut_free processor
  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup white corn flour
  • 1/8 tsp baking soda
  • pinch Celtic sea salt or Himalayan salt
  • 3/4 cup Earth Balance buttery sticks or Nuttelex vegan spread
  • 2 tsp pure vanilla extract
  • 3/4 cup coconut sugar
  • 2 tsp finely chopped lemon zest
  1. Preheat oven to 180 C / 350 F.
  2. Sift together flours, baking soda and salt until well combined.
  3. Cream butter, vanilla and sugar in the food processor until smooth and creamy.
  4. Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
  5. If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
  6. Roll out between two pieces of parchment paper to about 2 mm / ¼ inch thick.
  7. Cut with cookie cutters and place on a lined baking sheet.
  8. Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard.
  9. Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
  10. Makes about 20 cookies 

Piggy Cooking Tips

Adding flour into the food processor when mixing

I recommend using a food processor to make a lot of my batters. However, adding flours into the mixture can be time consuming and messy if you have to take the lid off every time you want to add something. In addition to this, the opening of the top if often a lot smaller than the width of a standard cup measurer and it is difficult to get the flours in evenly without losing a lot of it and making a mess. A quick trick to make this easer is to create a funnel with some parchment (baking) paper. Place this funnel into the feeding tube and this will allow the flours to slide in slowly and evenly.