Raw Vegan Lavender Shortbread

I created this shortbread recipe over a weekend while I was attended Matthew Kenney Academy.  I needed something to pair with a project we were presenting on Monday.  Even though we didn’t present the project I passed around these cookies to everyone, they loved them.  I used the recipe for my Level II graduation project – Chia Custard Turnovers w. Stone Fruit Jam.  I found out later that all the restaurant chefs had eaten all the extras!  They were a hit!

I absolutely love lavender.  We had visited a lavender farm quite a number of years ago.  The owner recommended Buena Vista (L. Angustifolia) culinary lavender.  We bought a couple of plants and took them everywhere with us, we have spent a number of years moving around.  When we moved into our previous home we went and bought some others.  When we moved my wonderful man dug up one of the plants and we now have it, I’m so thankful.  I have a bottle of their lavender oil a well, yay!

Making this recipe requires some equipment: high-speed blender to make the cashew, macadamia nut, and cut up the desiccated coconut.  You’ll need a dehydrator, mortar & pestle, fine mesh strainers (I use this nylon strainer set from Amazon they are inexpensive.  You’ll need nylon strainers if you want to venture into making fermented nut cheese).

Start the process by using a mortar and pestle to release the oils of the lavender buds into the maple powder.  Let it sit and visit while you start to work on the rest.  My mortar and pestle are in storage somewhere and I tried to do this in a coffee grinder without success, however, the cookies were still amazing, the lavender essential oil does most of the heavy lifting😀!

OK, next on with the show…making flour!  You’ll need to make flour out of the cashews, macadamia nuts, and desiccated coconut.  Start with the cashews since they don’t have as much oil as the others. The desiccated coconut will just get smaller, but you don’t put it thru the strainer.  For those that haven’t had the fun of doing this before, it’s a powerful step in making your own ingredients.

Starting with a powerful blender, process 1/2 cup at a time.  Let’s start with the cashews.  Put the 1/2 cup of cashews into the blender and blend until they stop popping around.  It’s a very delicate balance of enough to you’ve made butter😩, although really who doesn’t like butter however, it won’t work for the recipe.  Ok, once we have the first blend done (should only take a few seconds), pour into a strainer over a bowl.  Sift the created flour until you have all the small pieces separated out into the bowl.  You’ll end up with larger pieces in the strainer.  Pour them back into the blender and add the last 1/2 cup of cashews.  Blend and repeat.  With the remaining pieces, try blending them once more, add all the remaining cashew bits into the bowl.

When processing the macadamia nuts, you’ll notice there are a lot more oils, you have to be careful not to blend for too long.  You’ll end up with larger pieces in the end and that’s ok.  The desiccated coconut will get smaller, but don’t put it thru the strainer, just dump it right in the bowl.

Add in the coconut flour and maple powder/lavender combination to the bowl and mix together.

Wet ingredients.   There aren’t a lot of wet ingredients and they need to be blended into a liquid.  I recommend a small blender or a small food processor.  Once they have been blended, pour into the dry ingredients bowl and mix together until well incorporated.

Turn out onto a reflex sheet or plastic wrap covered cutting board (tuck the edges in under the board so it doesn’t move around👍).  You can use a rolling pin or your hands to flatten the dough.  You want to get the dough approximately 1/4 inch thick, not more but you can go a little less.

Into the dehydrator, we go!  Dehydrate overnight (8-12 hours) 105 degrees or less.  After that time, take cookies off of the reflex sheet, turn over and put onto mesh sheet.  Dehydrate another approx. 4 hours or until the top is looking like the other side.

Now enjoy the most amazing Raw Vegan Lavender Shortbread! 😊❤️

Raw Vegan Lavender Shortbread

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★★

1.7 from 6 reviews

• Author: Teresa Culbertson
• Cook Time: 12 - 16 hrs (dehydrator time)
• Total Time: 12 - 16 hrs (dehydrator time)
• Yield: Depending on thickness and how they are cut. Maybe 20 Cookies

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Description

This shortbread is so good.  It’s one of those recipes that I just put together over a weekend because I needed something for a chef school presentation on Monday.  I didn’t create it with Lavender, I added that a few years later.  I was able to use the recipe to create my graduation pastry project – Chia Custard Turnovers w. Stone Fruit Jam.  While I was perfecting my recipe in class, one of the instructors couldn’t stop eating my experiments.  He said they are the first recipes that actually reminded him of shortbread!  He told me after the class that all the chefs in the restaurant loved and ate all my presentation creations and that they all just loved them!  YAY!

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Ingredients

Scale 1x2x3x

Dry

1 Tbsp Organic Culinary Lavender

2 Tbsp Maple Sugar Powder

1/2 cup desiccated coconut

1 cup raw cashews

1 cup raw macadamia nuts

1/2 cup coconut flour

Wet

2 Tbsp Liquid Sweetener coconut nectar

1 tsp fresh lemon juice

1 tsp vanilla extract

1/2 tsp Organic Cardamom powder

1 drop organic culinary lavender essential oil

1/2 tsp Himalayan salt

2 drops rose essence (Medicine Flower)

1/2 cup young coconut meat

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Instructions

Dry

In a mortar and pestle, crush the maple sugar powder with lavender. Put in separate dry bowl

Blend and sift cashews into flour

Blend and sift macadamia nuts into flour

Blend and desiccated coconut into flour

Put coconut flour and maple powder/lavender mix into the bowl and stir to incorporate.

Wet

Blend wet ingredients together: lemon, liquid sweetener, vanilla, rose essence, lavender essential oil, cardamom and salt in small blender or small food processor. Not enough to blend well in vitamix.

Incorporate

After blending the wet ingredients until smooth add to dry ingredients and mix until the wet is incorporated well in the dry.

Roll out and cut

Roll out dough on reflex sheet. You want it thicker than a cracker about 1/4 inch or a little less. Cut out with cookie cutter or use butter knife to create cookie shapes.

Dehydrate

Dehydrate overnight at 105 or less, or 8-12 hrs.  After take the cookies off the teflex sheet and turn cookies over and dehydrate on the mesh sheet another approximately 4 hrs. Enough to get the other side less doughy.

Enjoy!

Notes

Here are instructions for making the cashew, macadamia nut flours and blending up the desiccated coconut:

Starting with a powerful blender, process 1/2 cup at a time.  Let’s start with the cashews.  Put the 1/2 cup of cashews into the blender and blend until they stop popping around.  It’s a very delicate balance of enough to you’ve made butter😩, although really who doesn’t like butter however, it won’t work for the recipe.  Ok, once we have the first blend done (should only take a few seconds), pour into strainer over a bowl.  Sift the created flour until you have all the small pieces separated out into the bowl.  You’ll end up with larger pieces in the strainer.  Pour them back into the blender and add the last 1/2 cup of cashews.  Blend and repeat.  With the remaining pieces, try blending them once more, put all the remaining cashew bits into the bowl.

When processing the macadamia nuts, you’ll notice there is a lot more oils, you have to be careful not to blend for too long.  You’ll end up with larger pieces in the end and that’s ok.

The desiccated coconut will get smaller, but don’t put it thru the strainer, just dump it right in the bowl.

• Category: Desserts
• Method: Dehydrator
• Cuisine: Raw Vegan Keto Gluten-Free Dairy-Free

Keywords: cookie vegan gluten-free dairy-free grain-free lavender shortbread raw organic summer dehydrator coconut cashews macadamia healthy keto satisfying