We’re officially in Mid December A.K.A. the thick of the Holiday Season. Now is the time where everyone starts making (and devouring) all those tempting and delicious holiday treats. My family alone makes over 8 different kinds of cookies and treats for Christmastime. From turtles (chocolate, caramel and pecans) to hazelnut chocolate covered chow mein noodles and the classic sugar cookies, toffee, fudge and many more. As a result, my house can be a veritable mine field of sweets (none are gluten free let alone paleo) during the holidays so I wanted to make my own take on at least ONE of the treats we enjoy at home.
Growing up, I remember enjoying my fair share of shortbread. Seeing as I have Scottish Ancestry (years ago we found out through extensive genealogy, our distant relative killed MacBeth), I have quite the taste for it. I really wanted to make a paleo version of this for this year. What makes it even easier, is that traditional shortbread is all of three ingredients: flour, butter, sugar. Easy right? All it took on my end was to get the ratios correct using paleo friendly flours and BOOM! Paleo shortbread success.
Another one of my favorite things about the holiday season is the bombardment of those delicious seasonal lattes at coffee shops. You know the ones I’m talking about. They start rolling out earlier and earlier in the year beginning with the Pumpkin Spice Latte through Thanksgiving and then the big three come out: Gingerbread, Peppermint and my favorite, Egg Nog. I figured two of these would be perfect compliment to this amazing shortbread so I’ve included them as well.
Now, it’s no secret that Egg Nog is one of my favorite things of all time. Last year I even made a paleo version that is not only delicious but contains tons of good fat and is low on the glycemic index so I can enjoy it while treating my epilepsy. Last year I made egg nog lattes and they turned out totally amazing. Unfortunately, I didn’t think to write up a recipe (until it was well past the season) so I’ve been sitting on this for almost a year. I also added a recipe for a gingerbread latte. This one is even easier than the egg nog latte because you only have to use the ingredients listed rather than a whole separate recipe as well. Whatever your preference, these lattes are the perfect match to this awesome shortbread and will sure to be a hit at your holiday celebrations.
- 1 cup coconut milk
- 1/4 cup Cold Brewed Coffee Concentrate
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 2 tsp molasses
- 1/2 tsp vanilla
- Add all ingredients of whichever latte you are making to a medium saucepan and whisk to combine evenly.
- Heat over medium low heat, stirring occasionally, until mixture begins to bubble around the edges.
- Remove mixture from stovetop and pour into a coffee mug. If you want that foamy feel, froth your latte using a beverage frother and enjoy with paleo shortbread.
- Preheat oven to 350° F
- Cream butter in your stand mixer or hand mixer by mixing on medium speed for 3-5 minutes.
- While butter is in mixer, add remaining ingredients to a mixing bowl and whisk to combine evenly.
- Slowly add almond flour mixture to butter and mix until evenly incorporated.
- Pour shortbread batter into an 9x9 baking pan and bake until firm. About 25-30 minutes.
- Remove shortbread from oven and allow to cool to room temperature.
- Once cooled, cut into squares and enjoy.
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