Vanilla Cassava Shortbread
Vanilla Cassava Shortbread
This delicious, flakey shortbread was born from my experiments with my Vanilla Wafer Cookies (recipe forthcoming) and is what someone might consider a “happy accident”. I am thrilled to be able to share it with you today and look forward to seeing what you make with it.
This is one of my favorite recipes that I have created not only because of its simplicity and flavor, but also because it is versatile as it can be a stand-alone cookie, the base of my Twigs Bars™, thumbrint cookies by adding an indention filled with your favorite jam or preserves and even as a flakey pie crust (see below for the recipe).
This recipe is not only vegan, it is also paleo and free from most common allergens making it not only school safe, but also a great option to share at upcoming holiday celebrations.
Vanilla Cassava Shortbread Cookie
Vegan, Paleo, CF, DF, GF, NF, SF
Yield: 1 ½+ doz. cookies
Ingredients
1 cup cassava flour
¾ tsp. (paleo) baking powder
¼ tsp. sea salt
½ cup palm shortening
1/3 cup maple syrup
1 Tbsp. Singing Dog Vanilla Extract
Method
Preheat oven to 350ºF. Grease (or line with parchment or silicone) a baking sheet.
Whisk dry ingredients (flour, baking soda, salt) in small mixing bowl. Set aside.
Process in food processor (or manually beat) shortening & sugar until fluffy.
Pulse in egg & vanilla to incorporate.
Add in dry mixture pulsing until smooth dough forms.
Place about 1 tsp. / small cookie scoop of dough on baking sheet 2” apart flattening to desired thickness.
Bake approx. 12 - 15 mins. or until edges begin to brown.
Allow to cool on wire rack before enjoying.
Blueberry Pie using Vanilla Cassava Shortbread Cookie for crust.
Blueberry Filling
Ingredients
1 lb. frozen (or fresh) blueberries
1 lemon, juiced
1 ½ Tbsp. arrowroot or tapioca flour
Method
Mix all ingredients in a bowl until fully combined & set aside while making crust.
Place crust in 8-9 inch pie pan manually pushing down to even out.
Fill crust with blueberry mixture topping with any extra crust.
Bake 30 - 35 mins. or until crust begins to brown on edges & filling bubbles.
