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	peggy's kitchen

Coconut Almond Shortbread

By Cathe Olson Author of Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's Good Eating! Discussion Forum

These amazing wheat-free treats are so luscious, you won't believe they are good for you. Although you can use butter in this recipe, coconut oil has anti-microbial properties and contains lauric acid which aids calcium absorption.

1/2 cup coconut oil or butter, at room temperature
2 tablespoons almond butter
1/4 cup honey or brown rice syrup
1/3 teaspoon almond or vanilla extract
1 cup brown rice flour
1 cup rolled oats
1 cup unsweetened shredded coconut

Preheat oven to 350º. Cream coconut oil or butter with almond butter, sweetener, and extract. (Mixer or food processor both work for this.) Add remaining ingredients and mix. You may need to use your hands to knead this dough a few times so it will hold together. Place dough on unoiled baking sheet. Press into an 8-inch disk. With sharp knife, cut dough into 12 wedges but don't separate. Prick each wedge several times with a fork or even create a pretty pattern. Bake 25 minutes, or until edges are golden brown. Cool before separating wedges.

Yield: 1 dozen