Papaya Shortbread (Vegan, Grain, Dairy, Soy, Egg And Sugar-Free)

• 3/4 cups Almond Flour
• 1/4 cups Coconut Flour
• 1/4 cups Tapioca Starch
• 1/4 cups Potato Starch
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Xanthan Gum
• 1/2 teaspoons Pure Stevia Powder
• 1/4 teaspoons Salt
• 3/4 cups Papaya Puree
• 2 teaspoons Honey
• 1 teaspoon Gluten Free Vanilla
• 2 Tablespoons Almond, Rice Or Coconut Milk (not Canned)
• 1/4 cups Melted Coconut Oil, Grape Seed Or Sunflower Seed Oil

1. Note: To prepare papaya puree, scoop out seeds from half of a large papaya and scoop out flesh. Puree in an electric chopper or blender. Measure out amount of papaya puree needed for recipe.
2. Preheat oven to 375u0b0F.
3. In a medium mixing bowl, combine flours, starches, baking powder, baking soda, xanthan gum, stevia and salt. Set aside.
4. Pour papaya puree into a small mixing bowl. Add honey, vanilla, milk, and oil, and mix thoroughly. Add wet ingredients to dry ingredients and mix until smooth.
5. Form 6 balls of dough into biscuit shapes and place onto a lightly greased baking sheet. Bake for 20 minutes at 375u0b0F.
6. Serve warm with honey, fruit spread or nut butter, or enjoy as is!

flour, ubc, ubc, ubc, baking powder, ubc, xanthan gum, ubc, ube, honey, vanilla, coconut milk, ubc

Taken from tastykitchen.com/recipes/breads/papaya-shortbread-vegan-grain-dairy-soy-egg-and-sugar-free/ (may not work)