Sunny Skies Kitchen’s newest recipe is a vegan, gluten free shortbread, infused with walnut oil, and sweetened by maple syrup.
One of the goals for this blog is to experiment with different types of flours and use the results to make new recipes.
I’m not gluten free, and never plan to be, but with all these new easily available ingredients out there, we should open up our pantries and recipes.
Garbanzo flour is high protein, high fiber with a good dollop of vitamin B. It also has a distinct taste, so I paired it with walnut oil to give it an extra boost, while keeping with the classic “three ingredients” of shortbread.
This vegan shortbreads are heavy and has a strong flavour, so I suggest making them into tiny bites so it’s not too big. I make them into small balls -you can see their size next to some cherry tomatoes.
This recipe is really a recipe for those on vegan and gluten free diets. I think a lot of vegan foods should be eaten by everyone, but those who eat butter and wheat won’t find these translate well into “shortbread.” You’d prefer the real ones.
10 mins prep. 18 mins cooking. 8 minutes cooling.
- 2 cups (260g) of Garbanzo Flour (Chickpea Flour)
- 1/2 cup (120ml) of Maple Syrup
- 1/2 cup (120ml) of Walnut Oil (Can substitute with any other oil, although olive oil has its own distinct taste.)
- 1 teaspoon of baking powder
This might be easier than boiling an egg
- Pour in the flour, baking soda, walnut oil and maple syrup.
- Mixed with a wooden spoon until you have beautifully oily smooth brown batter.
- Line baking sheet with baking paper.
- Make into balls and press them slightly down to around 2cm thickness (0.8 of an inch), and 4 cm diameter (1.5 inches.)
- Bake for 18 minutes.
- When the bottom of the pieces are lightly brown, put on a baking rack to cool.
- That’s it!
(I sometimes still speak metric and use “u”s in words like my British teachers taught me.)