Raman's Hazelnut Shortbread Cookies
Prep:
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Cook:
10-12 cookies, 1-1/2 inches in diameter
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Ingredients
1 cup hazelnut flour
1 TBSP ghee
1 TBSP honey
½ tsp ginger
1 tsp vanilla extract
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110 grams hazelnut flour
1 TBSP (14 grams) ghee
1 TBSP (20 grams) honey
½ tsp (2.5 ml) ginger
1 tsp (5 ml) vanilla extract
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Combine all ingredients in a mixing bowl.
- On a sheet pan, drop the batter at regular intervals and press down gently to flatten.
- Bake at 350°F (180°C or gas mark 4) for 10-15 minutes, or until they are done.
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Nutritional Info
Storage
Notes
These shortbread cookies have a different "nutty" flavor as the hazelnut flour has a different consistency and sweetness from the almond flour we usually bake with. Serve some at an indoor winter play date, or bring a few to take to the neighborhood park on a warm spring day.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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