Healthy Blender Recipes

Gluten Free Vegan Chocolate Hazelnut Shortbread

vegetarian vegan dairy_free gluten_free egg_free mixer processor
  • 1 1/4 cups coconut palm sugar
  • 1 cup vegan butter - Earth Balance or Nutellex works best
  • 1 cup hazelnuts
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 2 tsp natural alcohol free vanilla extract or 1 tsp regular extract
  • 1 tsp xanthan
  • 1/4 tsp Celtic sea salt or Himalayan salt
  1. Roast the hazelnuts in a moderate oven (180/350) for 10-15 minutes.
  2. Reduce the heat of the oven to 150/300.
  3. Cool and remove the skins.
  4. Pulse in the food processor to make a hazelnut meal.
  5. Mix in the flours, xanthan, salt and coconut sugar until well combined.
  6. Now add in the vegan butter and vanilla until a ball forms.
  7. Press into a very well greased (I use coconut oil or grapeseed oil) jellyroll shallow baking tin 12.25 by 9 inches.
  8. Take a knife and make squares or rectangles. Then take a fork and prick the top a few times for a nice design effect.
  9. Bake in the oven for 1 hour. 
  10. The shortbread will still be soft to the touch and will harden while cooling.
  11. Cut pieces out of the tin and devour! YUMMO!

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.