Coconut Shortbread

Having spent most of the year on the autoimmune paleo diet, treats and baking have been very challenging to say the least. While I'm not one to complain (it has made an enormous difference to my health), it's nice to have a recipe to have on hand for times that call for tea and biscuits!

These biscuits aren't the same as traditional butter and sugar filled shortbread, but really do the trick when you're following a rather restrictive diet (I introduced these after my symptoms started improving).

Ingredients:

100g coconut flour

100g coconut oil

50g honey

5g pure vanilla extract

1/2 tsp baking soda

1 tsp apple cider vinegar

Directions:

1. Blend all ingredients in a Thermomix, speed 5 for 30 seconds or by pressing 'blend' setting on TM6. Alternatively, blend in a small food processor until ingredients are combined.

2. Squeeze mixture together and roll into a log approximately 5cm in diameter and 20cm in length on baking paper, then cool in the fridge for at least 30 minutes.

3. Preheat oven to 150 degrees celcius. Cut log into rounds approximately 0.5cm thick on a sheet of baking paper.

4. Cook for 14 minutes, then turn oven off and leave in the oven for a further 3 - 4 minutes until slightly golden. Allow to cool before serving.