Photo: Ernest Porzi
Allergy-Friendly Vegan Lemon Shortbread Recipe
9 ingredients
20 cookies
openrecipes
So, when I set about creating an allergy-friendly shortbread recipe that my niece could indulge in this Christmas, it was quite a frustrating endeavor. Thankfully...
Estimated Nutrition (whole recipe, rough)
1094
Calories
23g
Protein
30g
Fat
184g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 cup white corn flour
- 1/8 tsp baking soda
- pinch Celtic sea salt
- 3/4 cup Earth Balance buttery sticks or Nuttalex vegan spread
- 2 tsp pure vanilla extract
- 3/4 cup coconut sugar
- 2 tsp finely chopped lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes