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Lemon and Ginger Shortbread

Sugar free, gluten free and lactose free!
Quick and easy to make, and very nice, with a cup of tea!

What's needed:

  • 1 cup buckwheat flour (cup size)
  • 1 cup ground almonds
  • 2 tablespoons melted coconut oil
  • 2 teaspoons almond butter
  • Zest of 1 lemon (leave some aside to sprinkle the biscuits when still hot)
  • Juice of ¼ lemon
  • a piece of ginger (about 2.5 cm)
  • 1 banana
  • 1 apple
  • 1 dash of love!

Here's how ...

Preheat oven to 180 ° C. Add all the ingredients together in a food processor and let everything mix well to form a dough. For portioning, take small pieces of dough and roll them into balls with your hands. Then draw and sculpt them into long biscuits, about 1 cm thick strips are ideal. If you find the mixture is too sticky, you can sprinkle your hands with dry flour.

Place the biscuits on a baking sheet and let them bake in the preheated oven for about 20 minutes or until they start to turn golden to light brown.Then remove the tray from the oven and let it cool. Arrange the biscuits into desired shape and sprinkle the remaining lemon zest over it. This gives the shortbreads that extra acidic kick!

Place in the fridge for 2 hours to set, then enjoy!

The Weiss Method team hopes that you enjoy this baking treat and a healthy, sugar-free meal!. 

Bon Appetit!

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