Gluten Free Scottish Shortbread Cookies (Maple Syrup Sweetened)

vScottish Shortbread Cookies, gluten-free and sweetened with maple syrup: These cookies are wonderfully flakey and rich. Just like shortbread cookies should be.  --- The Nourishing Gourmet

These gluten free Scottish Shortbread Cookies are everything that I look for in a shortbread recipe. They use nourishing, real food ingredients, are flaky, gently sweet, rich, and delicious! Gluten-free shortbread cookies have an advantage over their wheat peers – they don’t have any gluten to toughen them. This means it is easy to get that perfect flaky texture!

I was looking for a recipe that fit my children’s dietary needs, but that held together well. This one fits the bill! In fact, it was so successful, I think I am going to use this same recipe for cut out Christmas gluten-free sugar cookies this year!

I love that it uses pure maple syrup as the only sweetener. And because it is free of gluten, cane sugar, eggs, and even nuts, it makes a great cookie for those with many allergies.

I feel a certain nostalgia over shortbread cookies. Not only were they a favorite for me growing up, but when I was in the hospital on bed rest with my second daughter, my body was craving healthy fats (that is, butter), and so my mother would bring me shortbread cookies whenever she came to visit me. Just one of many reasons shortbread cookies are one of my favorite cookie recipes!

Because shortbread is so rich, it only needs to be lightly sweetened – a fact I appreciate since so many special treats are very saturated with sugar.

Notes on Ingredients:

  • I used sprouted brown rice flour. If you can’t find it locally, you can (affiliate links) order it from Amazon. You can probably use brown rice flour or white rice flour as well (don’t use sweet rice flour in replacement though).
  • I made this nut-free by making my own sunflower seed flour. See how to make it here. You can also use almond flour with good results, I’m sure!
  • Tapioca Starch helps make a great texture, and keeps it really flaky too! See notes below for replacement ideas.

OTHER 12 DAYS OF CHRISTMAS POSTS:

Gluten Free Scottish Shortbread Cookies

  • 1 cup sprouted brown rice flour,
  • 1 cup of finely ground nut or seed flour (See notes above)
  • ¼-1/2 cup tapioca starch, plus extra for rolling (you could probably replace with arrowroot flour or sweet rice flour, if desired)
  • ½ cup of butter, softened
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla, gluten-free
  • ¼ teaspoon unrefined salt

1. In a medium bowl, whip the butter until smooth and fluffy with a hand mixture. Drizzle the maple syrup over the butter and add the vanilla extract. Mix in until smooth. Add the flours, tapioca starch (I started with ¼ cup), and salt, and mix until just combined.

2. Test the mixture by rolling a small portion into a ball. Is it too dry? Add a little more maple syrup. Is it too wet? Add some more flour until it becomes slightly moist, but firm, and is holding its shape when pressed into a ball. (I started with the ¼ cup of tapioca starch, and then added the second ¼ cup, and it was perfect. The moisture level of your cookies will vary by what nut or seed flour you use, so adjust the recipe as needed. It’s a very flexible recipe!)

3. Preheat the oven to 350F

4. Form the dough into two balls. If it’s too hard to handle, you can refrigerate until the dough is chilled. Take two sheets of parchment paper. Lightly dust one with tapioca starch, place one of the dough balls on the sheet, then dust the top of the dough with tapioca starch. Place the second sheet of parchment paper on top of the dough ball, and then roll out using a rolling pin until about ½ an inch thick. Remove top parchment paper, and cut out into desired shapes. (I used a 1 ½ inch biscuit cutter, and it was perfect).

5. Use a spatula to carefully remove cookies to a parchment lined baking sheet. Use a fork to artfully poke holes in the cookies.

6. Put in oven and cook for about 12-15 minutes, or until the cookies are set and just barely browning on the sides. Remove from oven, and cool.

7. Repeat with second half of the dough.

Keep in an airtight container. Will keep about a week. You can also freeze the dough, if desired.

Gluten Free Shortbread Cookies (Maple Syrup Sweetened)
 
 
Ingredients
  • 1 cup sprouted brown rice flour,
  • 1 cup of finely ground nut or seed flour (See notes above)
  • ¼-1/2 cup tapioca starch, plus extra for rolling (you could probably replace with arrowroot flour or sweet rice flour, if desired)
  • ½ cup of butter, softened
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla, gluten-free
  • ¼ teaspoon unrefined salt
Instructions
  1. In a medium bowl, whip the butter until smooth and fluffy with a hand mixture. Drizzle the maple syrup over the butter and add the vanilla extract. Mix in until smooth. Add the flours, tapioca starch (I started with ¼ cup), and salt, and mix until just combined.
  2. Test the mixture by rolling a small portion into a ball. Is it too dry? Add a little more maple syrup. Is it too wet? Add some more flour until it becomes slightly moist, but firm, and is holding its shape when pressed into a ball. (I started with the ¼ cup of tapioca starch, and then added the second ¼ cup, and it was perfect. The moisture level of your cookies will vary by what nut or seed flour you use, so adjust the recipe as needed. It’s a very flexible recipe!)
  3. Preheat the oven to 350F
  4. Form the dough into two balls. If it’s too hard to handle, you can refrigerate until the dough is chilled. Take two sheets of parchment paper. Lightly dust one with tapioca starch, place one of the dough balls on the sheet, then dust the top of the dough with tapioca starch. Place the second sheet of parchment paper on top of the dough ball, and then roll out using a rolling pin until about ½ an inch thick. Remove top parchment paper, and cut out into desired shapes. (I used a 1 ½ inch biscuit cutter, and it was perfect).
  5. Use a spatula to carefully remove cookies to a parchment lined baking sheet. Use a fork to artfully poke holes in the cookies.
  6. Put in oven and cook for about 12-15 minutes, or until the cookies are set and just barely browning on the sides. Remove from oven, and cool.
  7. Repeat with second half of the dough.
  8. Keep in an airtight container. Will keep about a week. You can also freeze the dough, if desired.

 

Apple Pastila (A Honey-Sweetened Confection)

Apple Pastila - The Nourishing Gourmet

By Natalia Gill, from An Appetite For Joy

Imagine the bold, pure taste of apple presented in a wafer-like crisp. Apple pastila, the latest gift idea in this year’s 12 Days of Christmas Series, is a lightly sweet, Russian confection that is easy to make (though it takes a while to dehydrate in the oven). Its unique taste is surprisingly fresh and pleasant (and a little addicting!). It just happens to be grain free and dairy free too.

To make it, you’ll need two cups of your favorite applesauce, homemade or even store bought. Green apples, slightly underripe are best. This easy applesauce recipe yields two cups. This plum applesauce would be delicious as well.

The 200°F oven temp doesn’t officially cook the egg whites. Katie wrote a little about raw egg safety when she shared her delicious chai eggnog. Using good quality pastured eggs and giving them a wash in warm soapy water makes the risk very small, but there is always a risk. If you are uncomfortable with this risk see the notes in the recipe section below for how to make this candy at a higher temperature.

A little history

Apple pastila became popular in Kolomna, Russia (outside of Moscow), during the 18th century as a simple fruit leather to stretch the apple season. It was such a simple recipe that I’m sure it was present in other apple-growing regions as well. Later, egg white was added for a lighter texture. Now, different fruits, spices, and nuts are incorporated to make a variety of flavors. (In more recent years, pastila has been almost entirely eclipsed by a new variety of this style of dessert – the sweeter, marshmallow-like zephyr.)

Traditionally apple pastila is made in layered blocks or bars of varying denseness, but I like this easy 2-bite variation.

How to make apple pastila

Get your apple purée very smooth with a hand mixer or food processor. If it is unsweetened, add honey or sweetener of choice.

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

 

In a separate bowl, beat egg whites til stiff peaks form.

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

 

Fold the egg whites into the applesauce.

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

 

Drop your apple mixture onto a silicone baking sheet (best option) or parchment paper. Use standard parchment, not a cutesie variety like this one, or it may stick! Learned the hard way.

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

 

Dehydrate in the oven, and you have some light and airy apple goodness, ready to be sprinkled with sugar and wrapped up for loved ones!

Apple Pastila (Grain & Dairy Free) - The Nouirshing Gourmet

Looking for more holiday ideas? How about Chai Eggnog, DIY Mint Chocolate Lip Balm, Sweet and Spicy Candied Nuts, or Garam Masala Pickled Onions?

APPLE PASTILA (GRAIN & DAIRY FREE)

Ingredients:

  • 2 cups unsweetened apple puree (preferably from green apples – see recipe idea here)
  • 5 tablespoons of honey (or other sweetener, to taste)
  • 1 teaspoon almond extract (optional, see notes for alternatives)
  • 2 egg whites, beaten stiff

Directions:

1) Make sure your apple purée is very smooth. I beat it with a handheld mixer for about 2-3 minutes.

2) Add honey and almond extract (or alternative flavorings in the notes). If your apple purée is cold, you may need to gently heat it to get the honey to incorporate.

3) Fold in the stiff egg whites. Drop by spoonfuls onto a pan lined with a silicone baking sheet or parchment paper.

4) Dehydrate for 7-8 hours at 200°F. After turning it off, leave them in the oven overnight to cool. Enjoy as they are, or sprinkle on some powdered sugar or cinnamon sugar. (I use unrefined powdered sugar at home and organic white powdered sugar when presenting as gifts.)

Notes:

Higher temp option: If you choose this method, please use a silicone baking sheet and not parchment paper or the pastila will stick. If you want to get your egg whites to a higher temperature, preheat the oven to 350°F. After making your apple mixture (through step 3 above), bake at 350°F for 10 minutes, then reduce heat to 200°F and continue to let them dry out for 3 hours. Leave in the oven (turned off) several hours (or overnight) to cool.

Flavoring options: In lieu of almond extract, you can use a little vanilla extract, cinnamon, or your own mix of spices and extracts that go well with apple.

 

Apple Pastila (Grain & Dairy Free)
 
Author:
Recipe type: Confection
Cuisine: Russian
Serves: 40 pieces
 
2 cups unsweetened apple puree (preferably from green apples - see recipe idea here ) 5 tablespoons of honey (or other sweetener, to taste) 1 teaspoon almond extract (optional, see notes for alternatives) 2 egg whites, beaten stiff
Ingredients
  • 2 cups unsweetened apple puree (preferably from green apples - see recipe idea here)
  • 5 tablespoons of honey (or other sweetener, to taste)
  • 1 teaspoon almond extract (optional, see notes for alternatives)
  • 2 egg whites, beaten stiff
Instructions
  1. Make sure your apple puree is very smooth. I beat it with a handheld mixer for about 2-3 minutes.
  2. Add honey and almond extract (or alternative flavorings in the notes). If your apple puree is cold, you may need to gently heat it to get the honey to incorporate.
  3. Fold in the stiff egg whites. Drop by spoonfuls onto a pan lined with a silicone baking sheet or parchment paper.
  4. Dehydrate for 7-8 hours at 200°F. After turning it off, leave them in the oven overnight to cool. Enjoy as they are or sprinkle on some powdered sugar or cinnamon sugar. (I use unrefined powdered sugarat home and organic white powdered sugar when presenting as gifts.)
Notes
Higher temp option: If you choose this option, please use a silicone baking sheet and not parchment paper or the pastila will stick. If you want to get your egg whites to a higher temperature, preheat the oven to 350°F. After making your apple mixture (through step 3 above), bake at 350°F for 10 minutes, then reduce heat to 200°F and continue to let them dry out for 3 hours. Leave in the oven (turned off) several hours (or overnight) to cool.

Flavoring options: In lieu of almond extract, you can use a little vanilla extract, cinnamon or your own mix of spices and extracts that go well with apple.

Pumpkin Chocolate Chip Coconut Flour Muffins

Grain Free/Gluten Free Pumpkin Chocolate Chip Coconut Flour Muffins-www.thenourishinggourmet.com

By Katie Mae, from Nourishing Simplicity

Warm pumpkin muffins full of tantalising spices and gooey chocolate chips, fresh from the oven.

Fall is in the air! Sometimes I feel like Anne Shirley as I welcome the joys of Autumn. Crisp leaves are turning colors and falling to the ground to be crunched under our feet.

I’m so glad I live in a world where there are Octobers.
― L.M. Montgomery, Anne of Green Gables

As the cooler weather settles in I find myself longing for moments to curl up in a cozy sweater with a good book and tasty pumpkin treats like soaked pumpkin scones and pumpkin pie lattes. Even as the world is “dying” I find myself coming alive after a long, hot summer.

What better way to celebrate the changing of seasons than with treats full of warming spices like cinnamon and ginger that we find to be synonymous with this time of year?

When you have food allergies or sensitivities it can be disheartening when so many pumpkin delights are off limits. That’s where these pumpkin chocolate chip coconut flour muffins come in. They are grain and dairy-free (if you chose) yet are not lacking in flavor. They have been a favorite in my house for a few years now and I am happy that they are finally being shared with you!

Pumpkin Chocolate Chip Coconut Flour Muffins

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup milk (coconut, almond, cow or goat)
  • 1/2 cup mini chocolate chips
  • 1/4 cup sucanat
  • 1/4 cup coconut oil, gently melted
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

1. Mix the coconut flour, sucanat, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl.

2. Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth.

3. Add the chocolate chip, stir to mix.

4. Place the cupcake liners in a cupcake pan. Fill the liners 2/3 of the way full.

5. This recipe should make about 12 regular sized muffins or about 30 mini muffins.

6. Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes.

7. Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done.

Pumpkin Chocolate Chip Coconut Flour Muffins
 
 
Ingredients
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • ½ cup milk
  • ½ cup mini chocolate chips
  • ¼ cup sucanat
  • ¼ cup coconut oil, gently melted
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
Instructions
  1. Mix the coconut flour, sucanat, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl.
  2. Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth.
  3. Add the chocolate chip, stir to mix.
  4. Place the cupcake liners in a cupcake pan. Fill the liners ⅔ of the way full.
  5. This recipe should make about 12 regular sized muffins or about 30 mini muffins.
  6. Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes.
  7. Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done.

 

Healthy and Easy Single Serve Ice Cream (Dairy-free)

 

Homemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing Gourmet

A couple nights a week, I’ve been sneaking a treat after the kids have gone to bed. Within ten minutes I have a soft freshly made ice cream to enjoy – so far I’ve made vanilla and orange cream. It’s the perfect snack to have after a busy day!

And, because I am just making one serving at a time, I can both flavor and sweeten it to taste each time as desired.

You all probably remember that we just moved into a small apartment with a teeny tiny kitchen. (You can see a picture of our kitchen here on Instagram). Because of that, I had to leave my beloved (Some links affiliate) Ice Cream Maker in storage for now. So when I saw these Instant Ice Cream Makers for sale locally, I couldn’t resist! I liked it so well, I thought I’d share about it with you all.

As I am getting used to working in a small kitchen, I am planning on sharing what’s working for us, and what’s not working. Having my priorities in order though, I know to start with ice cream, as that’s obviously the most important thing. (If you aren’t convinced, check out these delicious dairy-free ice cream recipes.)

Who this is perfect for:

  • Moms like me who want a little treat after the kids have gone to bed, but don’t want to drag out the whole ice cream maker.
  • If you eat differently than the rest of your family or are on a special diet, you can make your own single serving of ice cream, while the rest of your family enjoys something different.
  • The single person who doesn’t want to make or buy a whole carton of ice cream every time they have a craving.
  • Those who can’t fit the larger freezer canister into their freezer because of space limitations.

Who these bowls aren’t right for:

  • A large family. You’d have to buy a bowl for every single person. That would take up MORE space in the freezer.
  • Someone who wants instant ice cream (that is, in a carton) – you do have to stir this for about ten minutes or so (sometimes less in my experience).

Homemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing Gourmet

 

 

 

 

 

 

Buy Your Own Ice Cream Maker Here >>

I use just 3 ingredients for my vanilla version – maple syrup (or stevia), full fat coconut milk or cream, and vanilla. I make about ¾ cup worth, and then dump it into the bowl and start scraping the sides into the middle. If the bowl just came from the coldest part of our freezer, it instantly starts freezing on the sides of the bowl, and I can barely scrap it off at first. So make sure you start scraping right away!

First you will see the sides start to freeze, and then it will turn into more of a milkshake consistency (which is delicious on its own too!).

Homemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing GourmetHomemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing GourmetThen soft serve consistency.  and if the bowl and ingredients were thoroughly chilled, you can even get it to be quite firm.

Homemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing GourmetHomemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing Gourmet

If you want it scoopable, just place the bowl back into the freezer for a while. That’s it!

Homemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing GourmetHomemade single serve ice cream - This is not only fun, but great for a quick treat as it's ready in 10 minutes! --- The Nourishing Gourmet

I’m pretty sure I’m going to get my money’s worth with this gadget.

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