Recipe courtesy of Duff Goldman
Recipe courtesy of Duff Goldman
Watch how to make this recipe.
Vegan and Gluten-Free Fruit and Almond Shortbread Bars
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 13 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 13 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and grease an 8-inch or 9-inch square pan.
- With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.
- In a medium bowl, mix the flours, starch, and salt.
- Add the dry ingredients to the "butter" mixture and mix until just incorporated.
- Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.
- When the pan has cooled enough to handle, spread the preserves evenly over the crust.
- Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.
- Bake for another 25 to 30 minutes, or until the top is a nice golden brown.
- Cut into bars and serve immediately, while still warm, or store them in the refrigerator.
Cook’s Note
To make in a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the rice flour and potato starch.
