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!
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
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
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.
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.
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 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.
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