Crisp crumbly crunchy unleavened baked sweet coconut scented, nutty almond and brown rice biscuit; Shortbread.
Succumb to temptation as your tastebuds flutter. And, release.
This dish will obliterate any belief that vegan food can’t be truly scrumptious.
- When you’re in the mood for an understated biscuit to dunk in that cuppa you’ve just brewed
- When you’re a newb and needs to get your hands dirty with gluten-free baking
- When you’ve got a Tiffin to rustle up and need a biscuit base to give your dish that extra unprocessed kick
Shortbread is a favourite of mine because it is handy to bring out when friends drop by for a cup of coffee. I made these in anticipation of an interview I am going to be giving to someone.
This biscuit is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 175g brown rice flour
- 50g almonds, blanched
- 75g tapioca flour
- 125g coconut oil
- 60g unrefined cane sugar
- ½ tsp guar gum
- ½ tsp baking soda
- ¼ tsp salt
- Pre-heat oven to gas mark 180 Celsius degrees or if a convection oven to 160 Celsius degrees.
- In a high-speed blender, whizz the almonds and sugar until fine. Transfer to a large mixing bowl. Add in the tapioca flour, baking soda, guar gum and salt. Mix well with a spatula.
- Pour in the oil. Use your hands to form a dough. Set aside in the fridge for 30 minutes.
- Line a large baking tray with parchment paper.
- Use a rolling pin to roll the dough between two sheets of parchment paper. Use a cutter to shape the biscuits. Use a palette knife to slide under the biscuit and gently transfer to the baking tray.
- Bake in the oven for 10 minutes. Set aside to cool.
- Serve at room temperature. Store in sealed container.