Almond & Date Shortbread
Recipes / Snacks & Accessories
I distinctly remember when I first tasted one of these: Judy handed one to me after a Kindy Dance session with my youngest daughter, during which I’d worked up quite an appetite pretending to be a butterfly!
And once I’d tasted one I spent the rest of the morning wishing I had more. Four humble ingredients, a simply delicious snack.
150 g (1 ½ cups) almonds
100 g (3/4 cup) fresh dates, pitted
60 ml (1/4 cup) coconut oil
1 tsp vanilla powder
Soak nuts in 500 millilitres (2 cups) of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
Preheat oven to 180 C.
Line a baking tray with parchment paper and roast nuts for 10 - 15 minutes until dry and crunchy. Remove and let cool.
Combine all ingredients in a high-speed food processor until you have a fine cumbly dough.
Line a baking tray with parchment paper and pour crumbly mixture. Top with another sheet of parchment paper. Press down with a wooden board until the surface of the dough is even.
Refrigerate for at least two hours before cutting into desired shapes. Work your cookie cutter magic too.
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