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BERRI ALMOND SHORTBREAD SLICE

A sweet and wholesome berry almond shortbread slice made with almond flour, coconut flour, and homemade berry chia jam. Gluten-free, egg-free, dairy-free option and perfect for afternoon tea, lunchboxes, or meal prep. Easy to make and bursting with berry flavour!
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings 8 slices

Equipment

  • slice tray measuring 27cm x 17cm or 10.5 inches x 6.5 inches
  • medium size mixing bowl
  • a small saucepan

Ingredients
  

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)

SHORTBREAD INGREDIENTS

  • 190g almond flour (2 cups)
  • 1 g coconut flour (1 tbsp / 0.35 oz)
  • 1.5 g salt (¼ tsp)
  • 30g vegan butter or 30 ml light-tasting oil(2 tbsp / 1 oz)
  • 30 ml maple syrup(2 tbsp / 1 oz)

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)

Instructions
 

METHOD FOR JAM

  • *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.

METHOD FOR SHORTBREAD

  • *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.

METHOD FOR TOPPING

  • *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.