Berri Almond Shortbread Slice

Try this berri delicious almond shortbread slice — a simple, wholesome treat that’s gluten-free, egg-free, and dairy-free.

It’s perfectly sweet without being overpowering, and each bite is tender, fruity, and satisfying.

The soft, buttery base (without the butter!) is made from everyday pantry ingredients. Blueberries add a vibrant pop of colour and flavour, but you can swap them for your favourite berries — raspberries, strawberries, blackberries, or youngberries all work beautifully.

Serve slightly warm or chilled for a slice that’s as delightful to look at as it is to eat.

EQUIPMENT: A mixing bowl, small saucepan, slice tray measuring 27cm x 17cm or 10.5 inches x 6.5 inches

BLUEBERRY CHIA JAM

300 g frozen blueberries (2 cups)

30 ml maple syrup (2 tbsp / 1 oz)

60 ml apple juice (4 tbsp / 2 oz)

5 ml lemon juice (1 tsp) or more

48 g chia seeds (4tbsp)

METHOD

*To a small saucepan add the frozen blueberries, maple syrup, apple juice, and lemon juice.

*Heat over medium heat and bring to a gentle simmer. Cook until the blueberries begin to break down, then stir in the chia seeds.

*Continue to simmer for 5–7 minutes, or until the sauce has thickened and the blueberries are soft.

*Remove from the heat and set aside to cool slightly.

SHORTBREAD INGREDIENTS

Dry Ingredients

190g almond flour (2 cups)

1 g coconut flour (1 tbsp / 0.35 oz)

1.5 g salt (¼ tsp)

Wet Ingredients

30g vegan butter or 30 ml light-tasting oil(2 tbsp / 1 oz)

30 ml maple syrup(2 tbsp / 1 oz)

METHOD

*In a mixing bowl, combine the almond flour and coconut flour.

*In a small saucepan, melt the butter over low heat. Add the maple syrup and stir until well combined.

*Pour the warm butter mixture into the flours, add the salt, and mix thoroughly. Use the back of a spoon to press the mixture together until it forms a soft dough.

*Transfer the dough to a slice tray and press it out evenly, making sure to smooth the surface.

*Bake for 8–10 minutes, or until the edges are just starting to turn golden.

*Remove from the oven and set aside while you prepare the topping.

TOPPING

30 g almond flour (¼ cup / 1.06 oz)

45 g desiccated coconut (½ cup / 1.6 oz)

12 g caster sugar (1 tbsp / 0.42 oz)

15 g vegan butter (1 heaped tbsp / 0.53 oz)

METHOD

*Place all ingredients in a medium size mixing bowl.

*Mix together to form a crumble consistency.

ASSEMBLE

*Spread the berry chia jam evenly over the cooked almond shortbread base.

*Crumble the topping evenly over the jam layer.

*Return the slice to the oven, reduce the heat to 170°C (338°F), and bake for about 10 minutes, or until lightly browned on top.

*Remove from the oven and allow to cool completely.

*Slice the berry shortbread and store in an airtight container for 3–5 days, or refrigerate for longer freshness.

print recipe