A dairy free and refined sugar free version of this super popular biscuit. Brazil nut shortbread is a delicious, wholefood option!
- 100g brazil nuts
- 40g olive oil or melted coconut oil
- 150g wholemeal spelt flour
- Zest of 1 lime
- ¼ tsp cinnamon
- 50g coconut sugar or unrefined brown sugar
Preheat your oven to 180C and grease a 20x20cm baking dish (you can make these in a cake pan too and then score them into wedges instead). Place the brazil nuts into a food processor. Blitz until a paste/butter begins to form – you may need to keep scraping the sides down and then restarting. Add in the oil and blend again for a minute or twoIn a bowl sift together the flour and cinnamon – if there is any bran keep it aside and sprinkle it ontop of your porridge. Add the sifted flour, zest and sugar to the nut and oil mix and process again for a few minutes. You should get a thick but crumbly dough. Using your hands, press the dough firmly into the tray and then prick with a fork. Bake for 20mins