{"id":3488,"date":"2016-12-16T16:11:10","date_gmt":"2016-12-16T08:11:10","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3488"},"modified":"2016-12-20T15:19:59","modified_gmt":"2016-12-20T07:19:59","slug":"paleo-cranberry-and-pistachio-shortbread","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-cranberry-and-pistachio-shortbread\/","title":{"rendered":"(paleo) Cranberry and pistachio shortbread"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Shortbread is one of the treats I enjoy and following a paleo lifestyle doesn’t mean I miss out.\u00a0\u00a0 I love the rich buttery taste and the slightly crumbly texture that almost melted in your mouth yet still had a little crunch.\u00a0 That is exactly what I wanted from this recipe and I think I’ve got there.\u00a0 After a few trials that I had to taste test (the hardest job of all) I hope you enjoy this recipe.<\/p>\n

Whether it is a last minute gift idea or for your own pleasure, you should try these.<\/p>\n

(paleo) Cranberry and pistachio shortbread\u2013\u00a0makes\u00a0approx. 24\u00a0(recipe by Fiona at Food 4 Thought).<\/span><\/p>\n

Ingredients<\/span>
\n50g\u00a0pistachio
\n220g\u00a0blanched almonds, raw or activated if you like (see notes below) or use 220g almond meal
\n60g coconut oil,\u00a0melted
\n40g maple syrup or honey
\n30g coconut sugar
\n30g tapioca flour
\n20g coconut\u00a0flour
\nseeds from \u00bd vanilla pod or 1\u00a0teaspoon vanilla extract or paste
\n2 pinches ground rock or pink salt
\n25g\u00a0unsweetened\u00a0dried cranberries<\/p>\n

Preparation<\/span>
\nLine 2 x baking trays with\u00a0non-stick paper.\u00a0 Preheat the oven to 170\u00b0C (160\u00b0C fan-forced).<\/p>\n

Place pistachio nuts into mixing bowl and chop\u00a0for\u00a03 sec\u00a0\/<\/strong> speed 5<\/strong>, remove from bowl and set aside.<\/p>\n

Place almonds into\u00a0mixing bowl and\u00a0chop\u00a0for\u00a010 sec\u00a0\/<\/strong> speed 8<\/strong>, to make\u00a0them into almond meal.\u00a0 <\/strong>Scrape around sides of mixing bowl with spatula.\u00a0 If coconut oil isn’t<\/span> melted, remove almond meal from bowl and set aside.<\/p>\n

If coconut oil is melted, skip this next step. \u00a0Add coconut oil to mixing bowl and heat for\u00a02 min\u00a0\/ 90\u00b0C\u00a0\/ <\/strong><\/strong>speed\u00a01 <\/strong>or until melted.<\/p>\n

Add\u00a0remaining ingredients (including pistachios) to mixing bowl\u00a0and mix\u00a0for\u00a015 sec \/ s<\/strong>peed\u00a03 <\/strong>or until combined.\u00a0 Layout a\u00a040cm piece of cling wrap and\u00a0scrape mixture into centre.\u00a0 Flatten until mixture is approx. 2cm thick, wrap and place in freezer for 10 minutes.<\/p>\n

Once chilled slightly, remove mixture from freezer and divide in half.\u00a0 Rewrap one half and place in the fridge.\u00a0 For the other half, layout a\u00a040cm piece of baking paper and\u00a0place an extra 40cm piece of cling wrap (or baking paper) on top.\u00a0 Place the\u00a0mixture in between the paper and cling.\u00a0 Use a rolling pin to roll out to 8-10mm thick.\u00a0 Cut out desired shapes and place onto lined tray.\u00a0\u00a0Press the off cuts or mixture together, wrap in cling and place in fridge while rolling out the second half of the dough.\u00a0 Remove\u00a0second half of dough from the fridge and place between paper and cling and repeat rolling and cutting out process.\u00a0 Combine all off cuts of mixture and repeat rolling and cutting out process until all dough is used.<\/p>\n

Once shortbread are on trays, place into freezer for 10 minutes (*If you don’t have time to do this see my tips below).\u00a0 Once chilled,\u00a0place into pre-heated oven and bake for\u00a012 \u2013 15 mins (depending on your oven) or until golden.\u00a0 Once baked, remove from oven and cool for 15 minutes on tray then\u00a0transfer to a wire rack to cool completely.<\/p>\n

Store in an airtight container in fridge for\u00a0two weeks or freeze for up to 6 months.\u00a0 Give these as a gift or serve to guests.<\/p>\n

\"\"<\/a><\/p>\n

My tips:<\/span> *If you feel the off cuts are becoming too difficult to work with, wrap in cling and place in freezer for 5-10 minutes to chill then continue.\u00a0 *I used a 6cm diameter round cutter for my\u00a0shortbread but anything will work.\u00a0 *If you don’t have time to place the cut out shortbread in the freezer before cooking, you can place them straight into the oven and cook them for 8-10 minutes.\u00a0 They will spread a little more and will have a slightly chewy texture but they are still delicious. *You can also substitute the coconut sugar with extra maple syrup.\u00a0 You might find the texture is not as crumbly.\u00a0 *During\u00a0cooler months\u00a0coconut oil will solidify.\u00a0 The easiest way to melt it is to loosen the lid of the jar slightly then run the sides of the jar under hot water.\u00a0 It will melt quite quickly.\u00a0 *I activate nuts by soaking them for around 5 hours and rinsing\u00a0them.\u00a0 You can use them straight away\u00a0 If you want them crunchy again, roast them (low and slow)\u00a0in the oven.\u00a0 This process decreases levels of anti-nutrients such as phytic acid.\u00a0 You can find some more information\u00a0here<\/strong><\/a> and lots of other places on the net.<\/p>\n

ease: 8.5\/10.\u00a0\u00a0<\/strong>This is as easy as any other\u00a0shortbread I\u2019ve made.
\nprep time:\u00a040 minutes\u00a0<\/strong>(including\u00a0chilling time)
\ncooking time:\u00a015 minutes\u00a0<\/strong>
\ntotal:\u00a055 minutes <\/strong>+ cooling time<\/p>\n

taste: 9\/10<\/strong>\u00a0The feedback I got for these was wonderful.\u00a0 One of my friends even wanted to buy some to give as a gift\u00a0 \":)\"<\/p>\n

would I make it again:\u00a0\u00a0<\/strong>Absolutely.\u00a0 Especially if I need a quick treat to share with friends.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Shortbread is one of the treats I enjoy and following a paleo lifestyle doesn’t mean I miss out. I love the rich buttery taste and the slightly crumbly texture that almost melted in your mouth yet still had a little crunch. That is exactly what I wanted from this recipe and I […]<\/p>\n","protected":false},"author":2,"featured_media":3493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,57,70,73,28,50,61,71,29,65,67,45],"tags":[5,127,139,142,101,122,131,140,102,135,137,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3488"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3488"}],"version-history":[{"count":17,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3488\/revisions"}],"predecessor-version":[{"id":3508,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3488\/revisions\/3508"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3493"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3488"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}