Low Fodmap Brazil Nut Shortbreads

Low Fodmap  Brazil Nut Shortbreads

Brazil Nut Shortbreads

January 19, 2018
: 8
: 15 min
: 20 min
: 35 min
: Easy

These little shortbreads are great as an on to go snack or a quick pre-prepared breakfast.


  • 100g brazil nuts
  • 40g olive oil or melted coconut oil
  • 150g wholemeal spelt flour (sieved)
  • Zest of 1 lime
  • ¼ tsp cinnamon
  • 50g coconut sugar or unrefined brown sugar
  • Step 1 Preheat your oven to 180C and grease a 20x20cm baking dish (you can make these in a cake pan too and then score them into wedges instead)
  • Step 2 Place the brazil nuts into a food processor
  • Step 3 Blitz until a paste/butter begins to form – you may need to keep scraping the sides down and then restarting
  • Step 4 Add in the oil and blend again for a minute or two
  • Step 5 In a bowl sift together the flour and cinnamon – if there is any bran keep it aside and sprinkle it ontop of your porridge
  • Step 6 Add the sifted flour, zest and sugar to the nut and oil mix and process again for a few minutes
  • Step 7 You should get a thick but crumbly dough
  • Step 8 Using your hands, press the dough firmly into the tray and then prick with a fork
  • Step 9 Bake for 20mins

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