Roast Fruit with Mini Almond Shortbread
A dish of lightly caramelized roasted fruit, enriched with tiny almond shortbread cutouts.
Servings: 4
Calories: 196kcal
Ingredients
Roasted Fruit
- 3 cups fresh fruit, peeled as needed
- 1 tbsp honey
- 2 tsp neutral oil (I use avocado oil)
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 pinch ground cloves
Mini Almond Shortbread
- 1 tsp flax meal
- 1/3 cup almond flour
- 3 tbsp white whole wheat flour
- 1 tbsp sugar
- 1 tbsp neutral oil
- 1 pinch salt
- 1/8 tsp baking powder
- 2 drops almond extract
- 1 1/2 tsp milk of choice
Instructions
Roasted fruit
- Preheat the oven to 375 degrees Fahrenheit.
- Cut the fruit into pieces appropriate to the fruit being used, generally 1/2 to 3/4 inch pieces.
- Toss with remaining ingredients and spread out in a greased baking dish. Roast in the preheated oven for 15-20 minutes, until juices are released and fruit is tender and starting to caramelize. Remove from the oven and set aside to cool slightly.
Mini Almond Shortbread
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, or grease lightly.
- In a small cup, mix the flax meal with 2 teaspoons of water and set aside to gel.
- Combine the flours, sugar, salt and baking powder in a small mixing bowl. Stir in the oil, extract and vinegar or milk. Mix to a soft dough. Roll out to 1/4-inch thickness, and cut with small shaped cutters or into 1/2-inch squares. Place cut outs onto the prepared baking sheet and bake for 10 minutes, til set ad lightly browned on the bottom.
To Serve
- Toasted chopped nuts (optional)Whipped cream/cashew cream (optional)To serve, spoon the roasted fruit into serving dishes. Tuck 4 mini shortbreads into the serving of fruit. Top with desired garnish, if desired.
Notes
- Total Fat: 10.4 g
- Sat Fat: 1.2 g
- Cholesterol: 0.0
- Sodium: 2 mg
- Total Carbohydrate: 25.4 g
- Fiber. 2.7 g
- Added sugars. 16.8 g
- Protein: 3.1 g