Shortbread with caramel&cinnamon walnuts (gluten free, vegan)

I often don’t have much time for baking. Frankly speaking weekends only. Yesterday a had such a big craving for cinnamon and cookies I went to my kitchen and prepared this! Take a look.


Ingredients:

Layer1 (divided in two parts)

  • 100g extra virgin coconut oil
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 1 coconut yoghurt (I used vegangurt)
  • 50g potato starch
  • 35g ground oats
  • 75g tigernut flour (popular in environments following AIP Paleo)
  • 100g ground millet flakes
  • 35g coconut flour

Layer2

  • 100g walnuts
  • 50g coconut sugar
  • 2 tsp ceylon cinnamon

 


Instructions:

  1. Prepare a baking tray (20cmx30cm). Line it with a baking paper and preheat oven to 160°C with double heater mode without circular.
  2. Put layer 2 ingredients in a blender and mix for a while to combine. Transfer to another dish and set aside.
  3. Layer 1 ingredients, put them in a blender but excluding coconut flour and start kneading a dough program. In the end start adding coconut flour and you’ll see “drinking liquids” from your dough by this last flour. You’ll obtain a dough easy to form in hands but hard to roll. Divide it in two parts. Put one at the bottom of a prepared baking tin and press down firmly and evenly with palms.
  4. Next scatter nut layes over the bottom and cover with remaining shortcrust pastry.
  5. Bake for about 40 minutes, take out of the oven and let it cool. Serve as cookies.

Enjoy your meal!

 

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