Michelle's Freefrom Raspberry Shortbread

Gluten, nightshade, peanut, sesame & wheat free; can be corn, dairy, milk, nut & soya free

I am giving two versions of this recipe – well, for the shortbread, anyhow. Both worked really well so use whichever is more suitable for your allergies/intolerances. I used raspberries and redcurrants with a sprinkling of home-grown blackberries but you can use whatever fruit you prefer and is in season. I can imagine it even working really well with fresh dates and those wonderful soft, dried figs – although it might not look so pretty!
I also used the Coyo coconut yogurt for both versions but, again, feel free to use whatever topping suits both your tastes and your sensitivities.

Serves 6freefrom raspberry shortbread

Ingredients

Version 1

  • 100g coconut oil
  • 50g pale muscovado sugar
  • 100g chestnut flour
  • 50g ground almonds
  • 300ml pot of Coyo coconut yogurt, soya cream cheese or thickly whipped cream, if you can eat it
  • 2–3 punnets of fresh raspberries
  • 1 punnet red currants
  • handful blackberries

Version 2

  • PURE sunflower spread
  • 50g pale muscovado sugar
  • 100g teff flour
  • 50g coarse polenta
  • 300ml pot of Coyo coconut yogurt, soya cream cheese or thickly whipped cream, if you can eat it
  • 2–3 punnets of fresh raspberries
  • 1 punnet red currants
  • handful blackberries

Method

  1. Heat the oven to 180C/350F/Gas Mark 4.
  2. Beat the coconut oil or PURE with the sugar in a mixer until light and creamy.
  3. Stir in lightly then mix in lightly with your hands as though you were making pastry, the chestnut flour and ground almonds, or the teff flour and polenta.
  4. Line rectangular baking tray, approx 30cm long, with greaseproof paper.
  5. Press the mixture out into bottom of the tray with your fingers – it needs to be about as thick as your thumb.
  6. Bake for 15 minutes for the chestnut flour mix and 20 minutes for the teff flour mix.
  7. Remove for the oven and cool slightly.
  8. With a knife, cut into portion size squares and then leave to get quite cold.
  9. With a palette knife, carefully remove the shortbread squares onto a serving dish and cover each one with Coyo, cream cheese or cream. This will ‘hold them together’ if they have crumbled somewhat.
  10. Scatter over the raspberries, red currants and blackberries and serve at room temperature.

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