What’s a good memory you have of spending time with your mom? One of the things I really loved to do with my mother growing up (and I still do!) is to have a tea party together.
We’d brew up our favorite flavor of tea, usually Celestial Seasonings’ caffeine-free Raspberry Zinger, set out the fine china, and arrange delicious delicacies on a pretty plate.
Back then the delicacies would be something like fig newtons or iced oatmeal raisin cookies. Things I try not to indulge in anymore.
But in case you’re wondering… it’s indeed possible to pull off a brilliantly successful tea in spite of food allergies and healthy habits!
Today I’m sharing Coconut Almond Shortbread — a staple of my “gluten-free tea table”. It’s lightly sweet and delicious with pleasing notes of coconut, almond, and vanilla playing in the background.
It’s gluten-free, high in both protein and fiber, but low in sugar and it’ll give you a boost in energy to boot!
This recipe is adapted from the Almond Shortbread recipe found in my book Recipes for a Renaissance Life. Here, I’ve kicked it up a notch by using a few different key ingredients including coconut flour, chia seeds, and vanilla creme stevia.
If you’re thinking of having a Mother’s Day tea yourself, here are some other healthy suggestions that elegantly grace the tea table:
Cranberry Nut Bread
Chocolate Mocha Madness Cake
Coconut Almond Sugar Cookies
Multi-Grain Sandwich Bread
Fresh Tuna Wraps
Sweet Potato Casserole
1/2 cup + 2 tablespoons coconut flour
1/2 cup coarse almond meal or finely chopped almonds (You can pulse in food processor until cut into small bits.)
1 tablespoon ground chia seeds (I use the brand Salba and grind it in a small coffee grinder.)
3 tablespoons unsweetened applesauce
3 packets Purevia or SteviaLeaf (PureVia’s flavor is smoother but it uses several other carriers that make it sweeter but sometimes hard to tolerate for super sugar-sensitive people. SteviaLeaf contains only the carrier inulin which promotes a healthy gut. It’s flavor is stronger so you might need to let your taste buds get used to it.)
1 1/4 teaspoons vanilla extract
1 teaspoon almond extract
10 drops of SweetLeaf’s Vanilla Creme stevia extract
1/2 cup butter, melted
Combine coconut flour, almond meal, and chia seeds in a large bowl.
In a separate bowl, mix together unsweetened applesauce, stevia (either PureVia or SweetLeaf), vanilla extract, almond extract, and Vanilla Creme stevia extract.
Stir in the wet ingredients into the flour mixture, mix slightly then add in the melted butter. Combine well. We use melted butter here because coconut flour is extremely absorbent and it drinks up the melted butter pretty much instantly!
Spread evenly onto a lightly sprayed glass baking dish. Bake at 350 F for about 12 minutes or until top gets a light golden color. Cut into squares, brew up your tea, and grab yo momma!
Wishing all you wonderful mothers a very happy Mother’s Day – and especially to my mom who still has tea parties with me!
Coconut Almond Shortbread is featured on Allergy-Free Wednesdays!
Also seen on Allergy-Free Wednesday, Allergy Friendly Friday, Must-Try Monday Monday, Market Yourself Monday, Makin’ You Crave Monday, Grace-Laced Mondays, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Works for Me Wednesdays, Make Your Own Monday, Homestead Barn Hop, Recipe Sharing Monday, & Monday Mania, Wednesday Fresh Foods Linkup.