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Recipes by Angela Hannaford

Scottish Shortbread

6 ounces butter at room temperature 3 ounces castor sugar

6 ounces gluten-free flour

3 ounces semolina

1 tsp. Xanthan gum

Mix the ingredients and cut into rounds or shortbread men. Bake for 30-45 minutes, depending on thickness of your cookies, at 150 C/300F.

If you want to make even more of a treat, make a jam filling and butter cream frosting.

Butter Cream:

8 ounces butter

8 ounces confectioner’s sugar

1 tsp. vanilla extract

Mix the butter and sugar together. Add water if you need to thin.

Directions: Take two shortbread rounds. On one cookie, spread with jam. On the other cookie, spread the butter cream frosting. Add the two cookies together. Enjoy!


Oatmeal Date Bars

Base Mixture:

8 ounces wheat-free flour 6 ounces rolled oats

8 ounces butter

2 ounces brown sugar

I visited Forres, Scotland, in 2005 on a visit to Findhorn. While there, I ate at the Chimes Teashop and was so impressed by these cookies that I asked for the recipe. If you follow my recommendations, you will be doing the 80/20 rule. That is if you are at a healthy weight and enjoying excellent overall health, 80 percent of the time follow your eating plan and 20 percent of the time enjoy your treats. Because these recipes are gluten-free you can enjoy them without upsetting your digestive system.

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