Shortbread cookies with fresh strawberries.
With this recipe you can cook more useful for health version of ordinary shortbread cookies, and no one will guess that this is not a classic option! Protein-rich almond flour gives the liver a moist, oily texture, and coconut flour makes it more fibrous, introducing its own unique aroma. Fat cream or milk that are commonly used for the preparation of such cookies, here replaced by Greek yogurt, adding a pleasant buttermilk flavor.
Nutrition value of one serving: (total 6) Calories 278, total fat 18 g., saturated fats g., proteins 6 g., carbohydrates 27 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Sylvanas Nardone – author of recipes for gluten free diet
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Time: 1 hour. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 1 tsp vanilla extract
- 3 tbsp. washed and halved strawberries
- 1 tbsp. l lemon juice
- 2 tbsp. l unsweetened coconut flakes for sprinkling
- 3 tbsp. l coconut sugar
- Whipped coconut cream, for decoration
- 0.75 Art. gluten-free flour mixture, recipe below, and optional for rolling
- 0.33 Art. almond flour
- 2 tbsp. l coconut flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp baking soda
- 80 gr. butter cut into small pieces and frozen
- 170 gr greek yogurt
Gluten Free Flour Mix
- 1.5 tbsp. (190 gr.) Tapioca flour
- 3 tbsp. (435 gr.) White rice flour
- 0.75 Art. (120g.) Potato starch
- 1 tbsp. l (8 gr.) Xanthan gum
- 1.5 tsp (5 gr.) Salt
- Mix the ingredients in a large bowl.
Recipes with similar ingredients: shortbread dough, almond flour, coconut flour, rice flour, cream, yogurt, vanilla extract, lemon juice, strawberries, coconut, starch
Recipe preparation:
- Fold the strawberries in a medium-sized bowl, sprinkle with lemon juice and sprinkle 1 tsp. Sahara; mix gently and give stand for about 30 minutes.
- Preheat the oven to 200 ° C. In food processor add gluten-free flour mixture, almond flour, coconut flour, baking powder, salt, soda and the remaining 2 tbsp. l coconut Sahara. Add butter and chop until coarse crumbs. Add yogurt and vanilla, run the combine to mix.
- On parchment paper sprinkled with flour mixture, roll out the dough is about 2 cm thick., cut into 6 identical circles. Lubricate the tops with water and sprinkle with coconut.
- Transfer to a baking sheet lined with parchment paper and bake until golden brown, about 12 minutes. Let cool on nasty. Before serving, cut each cookie in half; put inside a strawberry with juice and whipped coconut cream.
