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. Indulge in the crisp, crumbly, and crunchy texture of my homemade Vegan Shortbread, a delightful British biscuit.
When to make this recipe:
Make this:
- 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
What Inspired Me to Create This Recipe?
As a proud Brit, I’ve always had a deep appreciation for the simple pleasures of a good shortbread biscuit. However, as someone who follows a vegan lifestyle, I found it challenging to find a recipe that captured the authentic flavour and texture of traditional shortbread. That’s when I decided to take matters into my own hands and create a vegan version that would do justice to this beloved British classic.
This Vegan Shortbread is a favourite of mine because it’s 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. It’s British cuisine at its finest, and I’m sure you’ll love it.
Recipe highlights:
- Vegan and gluten-free
- Crisp, crumbly, and crunchy unleavened biscuit
- Infused with sweet coconut, nutty almond, and earthy brown rice
- Perfect for dunking in a cup of tea
What equipment to use:
For this recipe, I suggest:
High-speed blender
Oven
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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.