Christmas is literally around the corner!
Time to get into the spirit and create some impeccable treats for friends and family.
This healthy shortbread with a raspberry jam is a major hit in my house!
1 cup almond meal
3/4 cup buckwheat flour
2 ½ tbsp. coconut oil, melted
1 tsp cinnamon
3 ½ tbsp pure maple syrup or coconut nectar
2 cups frozen raspberries
½ tbsp. chia
½ a lemon, juiced
2 tbsp pure maple syrup or coconut nectar
Preheat an oven to 150 degrees, fan-forced and line a small rectangular dish with baking paper.
Place all the shortbread ingredients in a small bowl and mix until a dough forms. If too dry, add a tbsp water. If too wet, add a small amount of almond meal.
Press a bit less than half of the dough in the dish. Bake for approximately 12 minutes or until very lightly golden.
Meanwhile, place the raspberry filling ingredients in a small saucepan over low to medium heat. Stir until the liquid and all the ingredients are warmed through.
Mash thoroughly with the back of a fork.
Roll out the remaining shortbread dough and use a cookie cutter to cut into stars.
Pour the raspberry filling over the base and then on top, arrange the shortbread stars.
Place back in the oven for 10 minutes.
My name is Sophie and I’m a 20-year-old media student from Sydney.
I have an intense love for healthy food, nutritious cooking and cafe exploring! This has been a long-term passion of mine as I understand the importance of fuelling your body with goodness. Not only do you feel amazing and energetic on the inside, you glow with health on the outside! It may sound cliché, but it is absolutely true! I love leading this healthy, active lifestyle.
FOLLOW SOPHIE: @coconutandbliss