Low Oxalate Shortbread - to try

Low Oxalate Maple Shortbread

1 cup coconut oil

1/2 cup maple syrup

1 cup rice flour

1/2 cup potato starch

1/2 cup cornstarch

1/4 tsp + 1/8 tsp salt

1/4 tsp baking powder

Shredded coconut, opt.

Cream coconut oil add maple syrup well.

In separate bowl mix dry ingredients well.

Pour dry ingredients into oil and maple syrup mix and blend well.

Using a small cookie scoop make small mounds on the parchment lined cookie sheet. Flatten cookies slightly and poke with fork.

Bake at 350 F for 10-12 minutes or until golden brown around the edges. Let sit on the pan to set for a few minutes before carefully transferring to a cooling rack (they crumble easily while warm!)

Note: I added some shredded coconut to the dough left after baking the first two pans and those ones were waaaay better!!

Michelle Wiebe-Living

TLO - Food and Recipes