Over the holidays I discovered that I lost my gluten free shortbread recipe and attempted another recipe. They tasted very good, but not like traditional shortbread. A word of warning, I baked mine at 325 degrees for only a few minutes before they started to
1 cup soghum
3 cups almond meal
3/4 Cup agave
1 cup butter
Mix eggs, agave, & butter.
In separate bowl mix flours and salt.
Add egg mixture to flour mixture.
Drop by spoon onto cookie tray.
Place cranraisins into centre of each cookie.
Other than a batch of Snowballs, this was the extent of my Christmas baking. Before the holidays I was feeling a little blue about all the things I used to love but wouldn't be able to eat again this year. I realized though that the upside of not being able to eat all those goodies that are at every Christmas get together is that, well, I couldn't eat them. This meant less overindulging. Thank goodness.