Brazil nut shortbread

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 two
In 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

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