It's hard to believe three months have passed since I last wrote a post on here. Life became so FULL with so many important and exciting things that just seemed to overshadow so many other important and exciting things in my life. But I'm back and happy to be in immersed deeply in the celebration of winter holidays. I've been up late sanding, painting, and knitting special gifts for my little boys. Days have been full with cookie baking and playing in the snow. Speaking of which, today I am sharing a recipe for Spelt Shortbread that I made using coconut sugar. Coconut sugar is quickly becoming my all time favorite sweetener because:
* it is natural, with no added chemicals or additives used to make it
* it is organic
* it is high in minerals like potassium, magnesium, zinc and iron - it also contains vitamins B1, B2, B3, and B6
* it has twice the iron, four times the magnesium and over 10 times the amount of zinc of brown sugar
* it has a low glycemic index
* now readily available and can be used 1:1 for granulated sugar
What's not to like?
SPELT SHORTBREAD
Makes 2 trays of cookies
2 cups organic spelt flour ( I used white and whole spelt flour)
2/3 cup organic white rice flour
1/2 cup organic coconut sugar (I grinded it to a finer powder in my Vita Mix)
1 cup organic unsalted butter
pinch of sea salt
Method: Sift all dry ingredients into a bowl and rub in the butter with your fingers. Turn onto a board sprinkled with flour, roll out and cut. Bake at 350* for about 10 minutes.
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