Growing up, classic shortbread was my favourite baked treat to make and I loved the crumbly, sweet and buttery texture. This Eat Yourself Fit (€19.99) version is just as rich and crumbly, thanks to the combination of oats and ground almonds. But that delightful duo of raspberry and vanilla make these biscuits an absolute must-try.
Nature’s candy in a nutritionally perfect package, raspberries may be only be little, but they boast serious skin-boosting levels of vitamin C and other antioxidants called anthocyanins and quercetin.
Together, they help to keep your skin strong, smooth and youthful, and may even aid in lowering blood pressure and cholesterol levels.
Dietary antioxidants are incredibly important for your health, and are even being acknowledged by Western medicine as playing a crucial role. Some are made in your body, but many are not, and production begins to decline with advancing age.
Raspberries are an excellent source of flavonoids. These are dietary compounds that belong to the class of phytochemicals (plant chemicals), and often contribute to the food’s colour. They help to prevent inflammation throughout your body, enhance the power of vitamin C in foods and can aid in preventing blood vessels from rupturing.
I would love to know if you get a chance to make this Raspberry and Vanilla Shortbread! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 170g porridge oats (use a certified gluten-free brand if necessary)
- 120g pure maple syrup
- 110g coconut oil, melted
- 85g ground almonds
- 2 tsp pure vanilla extract or vanilla powder
- 12 fresh or frozen raspberries, chopped into pieces
- Preheat the oven to 190C and lightly grease a medium baking tin with coconut oil or line with greaseproof paper.
- Place the oats in a blender or food processor and blend until a fine flour forms.
- Place the flour in a large mixing bowl with the ground almonds, melted coconut oil, maple syrup and vanilla and stir well until a thick dough forms.
- Add in the chopped raspberries and ensure they're evenly distributed.
- Transfer the mixture to the baking tray and press down firmly, making sure it's smooth and even.
- Bake in the oven at 190C for 25-30 minutes, until the shortbread begins to turn golden-brown and crisp at the edges.
- Remove from the oven and allow to cool on a wire cooling rack for 10 minutes before cutting into bars or squares.
- The shortbread is best eaten on day of baking, but leftovers can be stored in an airtight container in the fridge for 2-3 days.