Spelt-Rice Shortbread

About

This shortbread is very good! The recipe uses a combination gluten-containing spelt flour and gluten-free rice and amaranth flours. Originally it called for 1/8 cup amaranth grain. I used amaranth flour instead.

Ingredients

If you are following a plant-based diet you may wish to use a vegan alternative to butter. Look for these products at your local health food store or supermarket. Honey can be replaced with agave nectar or maple syrup.

Directions

1. Mix all ingredients well to make a smooth dough.
2. Roll out 1/4 to 1/2 inch thick into an approximate 8″ circle.
3. Score halfway through the dough. Bake on an ungreased cookie sheet for 17 minutes at 350 F.
4. Cut into wedges after cooled and serve.

Editor’s Notes

1. With only 1/4 cup honey for almost two cups of flour, I categorized this as Reduced Sugar. Add a touch of stevia if you think it won’t be sweet enough.
2. I updated the ingredients so that it reflects Helen’s use of amaranth flour instead of grain. I’m not sure how it would have turned out with the grain – a little crunchier, perhaps. If you try it with the grain, please let me know how you like it in the comments section below.
3. With such a small amount of amaranth in the recipe, I think this shortbread could be made without it. If you have it on hand and like the flavour, then go ahead and add it. If not, a couple extra tablespoons of the other flours should suffice.