Popular Conditions & Diets
Ingredients
12
Time
22m
Serves
8
Recipe by Julia Gibson
Ingredients
12
Time
22m
Serves
8
2 cups
Bobs Red Mill 1-to-1 Gluten-Free Flour
1/4 cup
Oat Flour
1/2 cup
Coconut Sugar
1 tsp
Flaky Sea Salt
1 tsp
Baking Powder
1/2 tsp
Baking Soda
Dessert
Gluten-Free
1/2 cup
Cold Unsalted Butter
cut into small pieces
1/2 cup
Greek Yogurt
1
Large Egg
1/2 small
Lemon
zested and juiced
1 tsp
Vanilla Extract
8 Tbsp
Naturally Sweetened Jam of Your Choice
1
In a large bowl, combine the gluten-free flour, oat flour, sugar, sea salt, baking powder and baking soda.
2
Add the cold butter and use your hands or a pastry cutter to work it into the dry ingredients until crumbly and the butter pieces are the size of small peas.
3
In a separate bowl, whisk the Greek yogurt, egg, lemon zest, lemon juice, and vanilla extract.
4
Add the wet mixture to the dry and mix until a soft dough forms. Chill in the fridge for 30 minutes to 2 hours for best texture.
5
Preheat oven to 350°F (175°C) and line one or two baking sheets with parchment paper.
6
Divide the dough into 16 even portions (just under ¼ cup each). Roll into balls and place on the baking sheet, spacing them out.
7
Divide the dough into 16 even portions (just under ¼ cup each). Roll into balls and place on the baking sheet, spacing them out.
8
Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
