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Papaya Shortbread (Vegan, Grain, Dairy, Soy, Egg and Sugar-free)
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Description
Yes, they are good! Really good. In spite of all the things they’re “free” of! I had to change the title from biscuits to shortbread because they are too good to be called biscuits. I bought a papaya and decided to do something creative with it, since most of my family doesn’t like papaya plain. I made these biscuits, and to my surprise my whole family loved them! They fight over them!
Ingredients
- ¾ cups Almond Flour
- ¼ cups Coconut Flour
- ¼ cups Tapioca Starch
- ¼ cups Potato Starch
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Xanthan Gum
- ½ teaspoons Pure Stevia Powder
- ¼ teaspoons Salt
- ¾ cups Papaya Puree
- 2 teaspoons Honey
- 1 teaspoon Gluten Free Vanilla
- 2 Tablespoons Almond, Rice Or Coconut Milk (not Canned)
- ¼ cups Melted Coconut Oil, Grape Seed Or Sunflower Seed Oil
Preparation
Note: To prepare papaya puree, scoop out seeds from half of a large papaya and scoop out flesh. Puree in an electric chopper or blender. Measure out amount of papaya puree needed for recipe.
Preheat oven to 375ºF.
In a medium mixing bowl, combine flours, starches, baking powder, baking soda, xanthan gum, stevia and salt. Set aside.
Pour papaya puree into a small mixing bowl. Add honey, vanilla, milk, and oil, and mix thoroughly. Add wet ingredients to dry ingredients and mix until smooth.
Form 6 balls of dough into biscuit shapes and place onto a lightly greased baking sheet. Bake for 20 minutes at 375ºF.
Serve warm with honey, fruit spread or nut butter, or enjoy as is!
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ExpatCucina on 5.6.2015
Hi, what can use to replace the xanthan gum?