Shortbread with coconut oil

[Laurentien2]

Posté par: T.C.

Thanks for the recipe, Laura. These were made with 100% zylitol. I halved all the quantities, but rather than use a kilo of flour, I used between 700 and 800 grams. The mix was starting to get quite dry. I can't believe how good the result was, how well it cooked, and how good they taste!

The good things with using coconut oil (butter) is that if you poured to much floor you can had some coco butter and rectify it very fast. I know, it happen to me and this is what i did.

They look great T.C.

Bon appétit.

 

[dantem]

I was wondering... since I run out often of xilytol and never had d-ribose at hand, is it possible to bake a salted version of shortbread? With lard - liquefied - and a bit of water perhaps. Would it be too thick to bake, or too hard to digest? A sort of fatty buckwheat bread?

 

[SolarMother]

I was wondering... since I run out often of xilytol and never had d-ribose at hand, is it possible to bake a salted version of shortbread? With lard - liquefied - and a bit of water perhaps. Would it be too thick to bake, or too hard to digest? A sort of fatty buckwheat bread?

I hope this helps...I have not tried this yet, but the quote below is an idea Laura had for non sweet biscuits/dumplings or shortbread. You can use salt and a touch of raw/natural sugar, and lard could work, but I would think it shouldn't be liquified (I could be wrong.) Do you have duck fat? I can't get D-ribose here either--its way too expensive. Duck fat can be found NOWHERE here! Ghee is best, and I have to actually order lard here in the US. I have been using bacon fat for blinis...
I am not sure and I have to experiment and let you know, but I think a little bit of water would be a good thing for dumplings. I made the sweetened shortbread from the recipe in TDC and liked it, so I am going to use the same recipe but adapt it for non-sweet.

Laura

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!

 

[Laura]

I just want to report that I think coconut oil is inflammatory for me. I've sure enjoyed it, but I also went into the pit of inflammation for a few days. I've cut it out completely now for the past three days to see what happens and sure enough, the inflammation is receding. I'll re-test when I'm completely clear.

Perhaps this is due to the fact that I am one of those people who cannot eat nuts of any kind (or eggs which have a similar protein) and am uber sensitive to seed lectins? A coconut is, after all, just a big seed!

It's really a drag because I sure did enjoy it!

 

[RedFox]

I just want to report that I think coconut oil is inflammatory for me. I've sure enjoyed it, but I also went into the pit of inflammation for a few days. I've cut it out completely now for the past three days to see what happens and sure enough, the inflammation is receding. I'll re-test when I'm completely clear.

Perhaps this is due to the fact that I am one of those people who cannot eat nuts of any kind (or eggs which have a similar protein) and am uber sensitive to seed lectins? A coconut is, after all, just a big seed!

It's really a drag because I sure did enjoy it!

I've read that some coconut oil is bleached....do you know if you're states if it is/isn't bleached?? Mine doesn't say anything on it, and I've been wondering if it may infact be bleached. :/

 

[dantem]

I was wondering... since I run out often of xilytol and never had d-ribose at hand, is it possible to bake a salted version of shortbread? With lard - liquefied - and a bit of water perhaps. Would it be too thick to bake, or too hard to digest? A sort of fatty buckwheat bread?

I hope this helps...I have not tried this yet, but the quote below is an idea Laura had for non sweet biscuits/dumplings or shortbread. You can use salt and a touch of raw/natural sugar, and lard could work, but I would think it shouldn't be liquified (I could be wrong.) Do you have duck fat? I can't get D-ribose here either--its way too expensive. Duck fat can be found NOWHERE here! Ghee is best, and I have to actually order lard here in the US. I have been using bacon fat for blinis...
I am not sure and I have to experiment and let you know, but I think a little bit of water would be a good thing for dumplings. I made the sweetened shortbread from the recipe in TDC and liked it, so I am going to use the same recipe but adapt it for non-sweet.

...

Thanks SM! Haven't got duck fat either here

So, I've tried with pure lard (strutto) and spiced lard, not liquefied but just warmed up a bit for a better mix, and little water. I must say that this bread is very short here - - very crispy and dry, but I'll see how it goes by eating it during the week. It tastes pretty well for a first experiment, and sufficiently fat too! Perhaps it came out of the oven a bit burned off, pretty dark. Made the stuff has no sugar at all if not for the 'ritual' pinch.

Now the coconut oil has arrived today, ordered 2Kilos from biovea; a cheap buy for starters. It came in solidified like whitish butter, and I think I'll try inside the chocolate muffins first.

Edit: 'strutto'

 

[Jacques]

I just want to report that I think coconut oil is inflammatory for me. I've sure enjoyed it, but I also went into the pit of inflammation for a few days. I've cut it out completely now for the past three days to see what happens and sure enough, the inflammation is receding. I'll re-test when I'm completely clear.

Perhaps this is due to the fact that I am one of those people who cannot eat nuts of any kind (or eggs which have a similar protein) and am uber sensitive to seed lectins? A coconut is, after all, just a big seed!

It's really a drag because I sure did enjoy it!

I've read that some coconut oil is bleached....do you know if you're states if it is/isn't bleached?? Mine doesn't say anything on it, and I've been wondering if it may infact be bleached. :/

I don't know if some are bleached but some are deodorized.

Mine is 100% organic virgin coconut oil and non-deodorized. Totally delicious.

Too bad Laura :(

 

[Gimpy]

I just want to report that I think coconut oil is inflammatory for me. I've sure enjoyed it, but I also went into the pit of inflammation for a few days. I've cut it out completely now for the past three days to see what happens and sure enough, the inflammation is receding. I'll re-test when I'm completely clear.

Perhaps this is due to the fact that I am one of those people who cannot eat nuts of any kind (or eggs which have a similar protein) and am uber sensitive to seed lectins? A coconut is, after all, just a big seed!

It's really a drag because I sure did enjoy it!

Maybe you can have the shortbread once in a while, like the dahl? I have a severe tree nut allergy, yet am able to eat coconut and oil. (I can't put it on my bare skin though, which is puzzling.)

That would depend on how inflamed it made your system though. I found some gluten free cookies earlier this week, baked them up, and pigged out like a dork. Now I may never eat a chocolate chip cookie again! In addition, they inflamed my joints...so I do feel for you....

 

[Ollie]

I was wondering... since I run out often of xilytol and never had d-ribose at hand, is it possible to bake a salted version of shortbread? With lard - liquefied - and a bit of water perhaps. Would it be too thick to bake, or too hard to digest? A sort of fatty buckwheat bread?

I hope this helps...I have not tried this yet, but the quote below is an idea Laura had for non sweet biscuits/dumplings or shortbread. You can use salt and a touch of raw/natural sugar, and lard could work, but I would think it shouldn't be liquified (I could be wrong.) Do you have duck fat? I can't get D-ribose here either--its way too expensive. Duck fat can be found NOWHERE here! Ghee is best, and I have to actually order lard here in the US. I have been using bacon fat for blinis...
I am not sure and I have to experiment and let you know, but I think a little bit of water would be a good thing for dumplings. I made the sweetened shortbread from the recipe in TDC and liked it, so I am going to use the same recipe but adapt it for non-sweet.

Laura

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!

I've successfully made the 'sugar free' version (half ghee, half coconut oil), it works, and makes a dumpling too that requires very little time in the water. Although I'm more used to suet dumplings. :)

As Laura said in another post, avoid water in shortbread, the fat is enough - especially if you use lard. You may like to consider D-ribose as an optional extra!

 

[beetlemaniac]

Thanks for the recipe, Laura. These were made with 100% zylitol. I halved all the quantities, but rather than use a kilo of flour, I used between 700 and 800 grams. The mix was starting to get quite dry. I can't believe how good the result was, how well it cooked, and how good they taste!

Amazing picture, those look perfect! I'm inspired!

 

[dantem]

I just want to report that I think coconut oil is inflammatory for me. I've sure enjoyed it, but I also went into the pit of inflammation for a few days. I've cut it out completely now for the past three days to see what happens and sure enough, the inflammation is receding. I'll re-test when I'm completely clear.

Just checked that coconuts are on the 'Avoid' list for blood types 'O'. Well, I'm going to test next week :/

Update: the shortbread I made with lard is quite bad to eat raw. Besides is very good in pieces poured on soups and eaten together with eggs. Next time I'll do some simple bread with some non-spiced lard in it, and see how it goes.

 

[nicklebleu]

I've successfully made the 'sugar free' version (half ghee, half coconut oil), it works, and makes a dumpling too that requires very little time in the water. Although I'm more used to suet dumplings. :)

As Laura said in another post, avoid water in shortbread, the fat is enough - especially if you use lard. You may like to consider D-ribose as an optional extra!

I tried to do shortbread without water at first, but they were too crumbly, they were falling apart just picking them up.
They were of the salty variety - and I didn't find any D-ribose either.

Now I put about 100 ml of water for every 250 g of ghee - and they are now firm, but still crumbly like the real deal.
So I think you can control the firmness with variing amounts of water ...

Delicious!

BTW - Found an online source for D-ribose: _www.purebulk.com. That's mainly Chinese products as far as I can tell, but I haven't had a bad experience so far.