These delicate squares have a snappy shortbread crust that is not only irresistibly good, but also vegan and gluten-free. Creating whole-grain shortbread without butter is a challenge; however, to make it without flours containing gluten as well may be one of the greatest tests a vegan pastry chef can face. The secret to good vegan shortbread is in the combination of whole-grain and nut flours along with coconut oil; add a splash of vinegar to give the dough that unmistakable buttery tang.
Many store-bought jams, jellies and preserves contain more sugar than fruit. While you do need some sugar, it’s really the fruit you want to taste! With a few simple ingredients and a little bit of simmering, you’ll have the best-tasting fruit spread imaginable.