Shortbread with coconut oil

[Laura]

I really want to try this recipe, but I am wondering if it would still turn out if I left out the d-ribose?. Also, what is 2 k of buckwheat flour converted to cups?

If you don't have the d-ribose, use a couple teaspoons of natural sugar otherwise the shortbread will not brown properly. Xylitol does not have the same chemical effects while cooking that sugar has. You need something that does the "caramelizing" thing.

 

[SolarMother]

I had another idea: this shortbread has such a wonderful texture and taste and feel to it... I'm going to make some without any xylitol or sugar, just a couple tablespoons of d-ribose to condition it, and use it as biscuits for biscuits and gravy! Those little melt-in-your-mouth wonders would be to die for with stews and sauces!

Also, if you make a batch of sweet ones, you can crumble them up, store them in a container, and sprinkle them on raw or cooked fruit.

The unsweetened ones could be crumbled and sprinkled on veggies. Ark always liked his green beans with fried bread crumbs on top. Well, this is pretty darn close!

That is a wonderful idea---I was just today speculating on how I could make bisquits or dumplings and such out of buckwheat flour! I like to put biscuits with lamb and other meats/stews and add gravy, and also dumplings with chicken soup, etc...so thank you--yummmmmmmmmm!

 

[SolarMother]

The question was asked simply because Andromeda and I had been trying to think of ways to get coconut oil into our bodies and we don't really like the taste of it when it is used to cook meats or veggies. So, I suggested we try making shortbread with it.

So, we tried it and it was delicious.

I don't know about the proportions exactly:

250 grams of ghee
250 grams coconut oil
1 and 1/4 cup xylitol
1/2 cup d-ribose
Tsp salt
2 tsp vanilla
Almost 2 K buckwheat flour

Cream the oil/ghee. Add the xylitol and d-ribose and salt. Then add the vanilla. Cream until very smooth.

Start adding the buckwheat flour and mixing after each addition. It will probably take almost 2 kg. You want it to make a nice, softly firm ball but not too soft and not too firm.

Then, divide it in two. Put one half on a baking paper lined big cookie sheet (with short sides). Cover with plastic wrap or more baking paper. Have someone hold it steady while you flatten it into the pan with a rolling pin. Do the same with the other half. Then cut into bar or squares with a sharp knife before putting in the oven. (take the baking paper off the top, that's just to help roll it.)

Bake at about 350 F or 160 C for 30 to 45 minutes or more until you can see it is beginning to brown. Take out and let cool and the bars should separate nicely and stack attractively on a plate.

You can also add ground coconut if you like.

Warning: don't think that you can add any water. It just makes it like bricks. It must be just oil and flour, basically. No other liquids (except that bit of vanilla and you can omit that if you like, or use lemon flavoring.)

Forgot to ask...wondering about coconut flour perhaps mixed with the buckwheat flour for the sweet biscuits? Has anyone tried this? If not, I will try this and get back to y'all.

 

[Nicholas]

I don't recall ever eating shortbread before but I will try this recipe.

But Lemon Pie, I would love to learn how to make that! Can't wait to see the recipe for that!

 

[Renaissance]

After thoughtfully munching a bit of the xylitol sweetened shortbread today, I realized that cooked this way makes it taste amazingly like graham crackers. Hmmm... graham cracker crust, chocolate or banana pudding made with tapioca??? See where I'm going here? Or how about pumpkin cooked with tapioca and poured into a shortbread piecrust? Lemon pie? All with coconut milk to make them creamier and richer.

I think a door to even more good stuff just opened.

OMG

Can't wait to experiment with all these great ideas!

 

[OrangeScorpion]

Thank you very much everyone for the information AND THE RECIPES!!!

I found a very simple recipe which according to those who have tried it, was very appreciated:

300 g of flour
200 g of salted butter (maybe we can substitute with gee and coconut oil)
100 g of sugar

I'll start with the recipe Gandalf is the easiest and I'm not a good cook.

250 grams of ghee
250 grams coconut oil
1 and 1/4 cup xylitol
1/2 cup d-ribose
Tsp salt
2 tsp vanilla
Almost 2 K buckwheat flour

This morning I run my city, Valencia (Spain) looking for the products in specialised shops.

I found the buckwheat and the coconut oil BUT ... D-Ribose and Ghee, nobody knew anything about these products...
I'll have to look on the Internet… Xylitol recommending me obtain in a pharmacy.

Just one question: Is 1 cup the same that 250 ml?

That recipe that Laura gave above simply makes the most delicious shortbread cookies in the world, objectively speaking :P.

I'm determined to make this recipe if all insist that it is so tasty.

I do not give up. I'll get the ingredients!!!

 

[Jacques]

Just one question: Is 1 cup the same that 250 ml?

Yes, it is the same thing.

 

[Justin]

The unsweetened ones could be crumbled and sprinkled on veggies. Ark always liked his green beans with fried bread crumbs on top. Well, this is pretty darn close!

Great idea, could be used for 'bread-crumbing' meat and fish, etc before frying, and they are a lot easier to make compared with making bread and then producing breadcrumbs. :)

Learning is fun! And all from a simple set of healthy ingredients. :)

Yes! I'm quite inspired to experiment! If it wasn't so late, I'd go down to the kitchen and start baking now! I'm going to make the non-sweet ones with duck fat.

Thanks for the recipe Laura! I'm liking all the ingredients and have most of them already, so I'll definitely try this out :)

 

[aragorn]

Thank you very much everyone for the information AND THE RECIPES!!!

I found a very simple recipe which according to those who have tried it, was very appreciated:

300 g of flour
200 g of salted butter (maybe we can substitute with gee and coconut oil)
100 g of sugar

I'll start with the recipe Gandalf is the easiest and I'm not a good cook.

250 grams of ghee
250 grams coconut oil
1 and 1/4 cup xylitol
1/2 cup d-ribose
Tsp salt
2 tsp vanilla
Almost 2 K buckwheat flour

This morning I run my city, Valencia (Spain) looking for the products in specialised shops.

I found the buckwheat and the coconut oil BUT ... D-Ribose and Ghee, nobody knew anything about these products...
I'll have to look on the Internet… Xylitol recommending me obtain in a pharmacy.

Just one question: Is 1 cup the same that 250 ml?

That recipe that Laura gave above simply makes the most delicious shortbread cookies in the world, objectively speaking :P.

I'm determined to make this recipe if all insist that it is so tasty.

I do not give up. I'll get the ingredients!!!

You can make your own ghee quite easily. Have a look HERE

 

[Laura]

This is Trevrizent's shortbread recipe from another thread that I'm going to try only with using half coconut oil and xylitol and d-ribose. The refrigerated resting period and the baking powder sounds like it might improve the texture even more.

Ingredients:
1 C Buckwheat flour
2tbsp plus 3tsp ground Arrowroot*
175g (6oz) cold cubed butter
100g (3 1/2oz) raw cane sugar / Xylitol / 50:50 (all work equally well, taste-wise)
1/2tsp salt
1tsp Baking Powder*

*Ground Arrowroot gives it a crunchier texture, and Baking Powder gives a softer, airier crumb.

Method:
Sift and mix the Buckwheat flour, ground Arrowroot, salt and Baking Powder.
Cream the butter and sugar.
Add the dry ingredients to the creamed butter/sugar mix, and mix well, using your hands to bring it together to form a ball of dough.
Knead together for about 1 minute.
Wrap in cling film and refrigerate/chill for 1 hr.

Preheat oven to 300F / 150C / Gas Mk 2
Dough may need reworking on taking out of fridge, if it is particularly hard.
Roll dough out to a thickness of 6mm (1/4in), flouring well (it needs lots)
Use the loose base of an 8in (20cm) loose-based sponge tin to cut rolled dough to size. Line rolled dough into the sponge tin. The dough handles well and feels solid. Using a palette knife mark out 8 or 12 wedges, and prick with a fork all over to reduce the amount of rise during baking.
There is sufficient dough left over to make other shapes to bake.
Bake for 12 minutes. Note: avoid over cooking, plus or minus 2 minutes makes a lot of difference – beware of burning at the edges.
Remove from oven and leave to cool for at least 1 hour before even thinking of touching it.
Use palette knife to re-cut wedge lines, and then lift out of sponge tin. Store in an airtight container.

My mother prefers this Gluten-free Scottish Shortbread to the Gluten variety; the shortbread is delightfully soft and moist, with a crunch.

 

[Chu]

This morning I run my city, Valencia (Spain) looking for the products in specialised shops.

I found the buckwheat and the coconut oil BUT ... D-Ribose and Ghee, nobody knew anything about these products...
I'll have to look on the Internet… Xylitol recommending me obtain in a pharmacy.

A friend of mine tried ordering some at the pharmacy and they gave her outrageous prices for a very small quantity. I did a little search for her, and found this:

For D-Ribose

For Xylitol

That's the cheapest offers I've been able to find in Spain, but if you find better ones, please let me know!

Just one question: Is 1 cup the same that 250 ml?

Roughly, yes (236.59ml)
And in grams, 1 cup = 128gr, but usually people round it up to 150gr.

 

[Nicholas]

Just one question: Is 1 cup the same that 250 ml?

Roughly, yes (236.59ml)
And in grams, 1 cup = 128gr, but usually people round it up to 150gr.

[/quote]

Actually, 1 cup = 8 ounces = 226.8 grams (but that is for weight).

 

[Mjöllnir]

.
Hi Laura.

I can understand why you and Andromeda (and a lot of other people) don't like the taste of coconut oil when used for cooking. (because it does taste weird).. But if you are trying to eat coconut oil for your health you will need to consume at least 2 table spoons of it per day. (thats a lot of cookies)... I have been having about 2 - 3 tblspns / day for a couple of years now...
I buy and use that product from :- _http://www.naturepacific.com/
They are wonderful people and very helpful.
Anyway because I too didn't like the taste of cooked coconut oil I asked the people at Nature Pacific what to do. The answer is simple ... get a small tray for making ice cubes, (by small I mean the size that makes small ice cubes) raise the temp of the oil slightly by putting the container in some warm water and pour to fill the ice cube trays and either put them in the fridge or freezer (depending on how cold you want them.
The cubes in the fridge will be hard enough to pop out with a butter knife. One in the mouth like a lolly 3 times a day is not only easy but tastes good too.
The benefits of the omega 3, 6, and 9 in that are enormous. (better than fish oil) But not only that, C.O. wakes up your liver for a cleansing session of the body like no other... After about 3 or 4 days of this C.O. dose I felt some pressure in my stomach and felt a bit light headed so I rang the Nature Pacific people back and asked them what was happening... They chuckled and said that my liver was waking up and was now talking to my thyroid gland (very important 'discussion' that one).. I had a check with my 'top notch' Kenesiologist and he said yes, that was the case, my liver was working better than ever... So that is good.

But the best part you may not know about is the regenerative process of the brain that takes place when you eat this stuff (I eat the cubes by chomping on them)... I also used some on a cracked toe nail that had a slight fungal infection. (got damaged then the fungus got in, hence the crack), I rubbed the C.O. on it once a day for about two weeks and the nail completely healed... Now mind you, before I tried that I used everything known to man to fix that fungal nail. Even full strength grapefruit seed extract.

It is dynamic stuff and I recommend that you give the cold coconut oil cubes a go.

Plus it has no rival as far as skin cream is concerned. Specially if some fresh Aloe Vera is applied before the C.O.
.

 

[Mjöllnir]

.
Sorry I forgot to mention...

One liter of Coconut Oil is a 'must have' in my 'survival pack'. It is a SUPER FOOD.

After all, it is called 'Nui' in the Polynesian countries. (Nui = 'Tree of Life')

Try this just once to see if you like it. (just for fun)
Put one tablespoon of raw rolled oats in your mouth along with 1 teaspoon of hulled pumpkin seed, one date and one cube of C.O. ... then chew (it is a full mouthful but it tastes GREAT !!!) ... (I cannot think of any other way to get that combination into the mouth) ... (it's part of my 'survival pack')

.

 

[Ollie]

I had another idea: this shortbread has such a wonderful texture and taste and feel to it... I'm going to make some without any xylitol or sugar, just a couple tablespoons of d-ribose to condition it, and use it as biscuits for biscuits and gravy! Those little melt-in-your-mouth wonders would be to die for with stews and sauces!
…
The unsweetened ones could be crumbled and sprinkled on veggies. Ark always liked his green beans with fried bread crumbs on top. Well, this is pretty darn close!

This is Trevrizent's shortbread recipe from another thread that I'm going to try only with using half coconut oil and xylitol and d-ribose. The refrigerated resting period and the baking powder sounds like it might improve the texture even more.

Ingredients:
1 C Buckwheat flour
2tbsp plus 3tsp ground Arrowroot*
175g (6oz) cold cubed butter
100g (3 1/2oz) raw cane sugar / Xylitol / 50:50 (all work equally well, taste-wise)
1/2tsp salt
1tsp Baking Powder*
…

Well, I made a small test batch today based on ½ butter and ½ coconut oil, plus 1tbsp of d-ribose, and no sugar/Xylitol. Creaming butter and cold, hard coconut oil is ‘fun’, the butter creams ok, the coconut oil less well (some of the cold coconut oil didn’t break up at all let alone cream – and was only discovered after taking it out of the fridge). It may well be better to rub the coconut oil in, or warm it into a liquid and pour it into the mixture, in future. They took a little longer (plus 2mins) to cook at 1/4in thick pastry rounds.

Remove from oven and leave to cool for at least 1 hour before even thinking of touching it.

That statement is even truer with this variation of the ‘shortbread’ biscuits. The biscuit is very crumbly if touched before the hour is up. Also, whilst the biscuit is moist, and it is ‘sweet’, there is a very strong taste that lingers in the mouth after eating the biscuit. For me, for this version - sugar-free, it’s back to the drawing board. :)

Edit: added 1tbsp d-ribose