//maple shortbread bites, festive cheer and winter evenings//

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Cookies and Ella Fitzgerald. Warm pots of tea and hot fires. This pretty much sums up my day today. If you’re in the mood for some cute little cookie bites (perfect for little presents!) then keep on reading, you’re in for a treat. Quite literally.

As much as I love food, and I love Christmas foods even more – this year more than ever I’m trying to be really good with my treats and keeping up my clean eating. Especially on occasions such as christmas or birthdays, I know it can be a bit tricky when you’re face to face with every kind of delicious morsel under the sun and, if you do indulge, the guilty feelings can start – or maybe thats just a problem I have….either way, I think I found a recipe that will help all of us out – cookie lovers unite!

Maple shortbread bites. Sound good? Helllllllls yeah they do! The perfect addition to your cup of tea on a weeknight, as you tuck yourself away with your wooly christmas jumper and fairy lights! The best thing about these? Five ingredients. Under five minutes to prepare them. They’re easier than making your cup of tea, and I’m not even kidding. You will never see PALEO christmas baking the same way! Thats right my fellow foodies, these babies are grain and dairy free, with the added wow factor of being egg free! Vegan friends, you can enjoy this too! 

Ingredients:
3/4 cup coconut flour, sifted
7 – 8 tablespoons coconut oil or ghee, room temperature
1⁄4 cup maple syrup

2 teaspoons pure vanilla extract or vanilla bean paste
Pinch sea salt

What to do!

Line a baking sheet with parchment paper.

Place all ingredients in the bowl and combine with a wooden spoon until a rough dough forms.
Form into small balls and flatten with the back of a spoon, place on the baking sheet. Poke lightly with a fork in whatever design you like.

Place the baking sheet in the freezer for at least 30 minutes.

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 Meanwhile, preheat oven to 90 degrees celcius. When the shortbread has chilled, transfer the baking sheet to the preheated oven. Bake for 45-50 minutes, or until just lightly golden. – I bake 30 minutes at 90 degrees, then for the last 5-10 minutes at about 140. 

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 Remove baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes.

Transfer cookies to a cooling rack to cool completely. Shortbread can be stored in the fridge for up to 5 days or freezer for up to 1 month.

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These have a buttery, crumbly feel and are quite rich – handy if you’re trying to stay off the sweets! I can’t manage more than two in one go, and I made them mini! Because of the coconut flour, they can feel quite thick when you’re munching them in your mouth – but you have to remember, they’re gluten and grain free, and for how they turn out, its pretty awesome! Give some cheer for paleo shortbreads people!

Soon we will have the third day of blog-mas (blog + christmas, I’m hilarious right?) with another christmas treat… Keep your eyes peeled!

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Much love as always,

Wildhoney and bear

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