INGREDIENTS
1 cup almond butter (freshly ground, no salt)
1/2 cup canola oil, plus a little to prepare pan
1 cup sugar
1 cup unbleached flour
1/4 teaspoon each baking soda and salt
1/4 teaspoon each almond and vanilla extracts
1 cup rolled oats
1 cup whole almonds, chopped medium-fine

DIRECTIONS
Preheat oven to 325 degrees. Lightly oil an 8 inch square baking dish. Coat bottom of
pan with half the chopped almonds.
In a food processor, mix together almond butter, oil and sugar until completely combined
and lightly whipped (almost impossible to do by hand, but a mixer would work.) Add extracts,
flour, soda and salt, mixing until smooth. Scrape sides of bowl, add oatmeal, and mix
until combined.
Press the dough into the pan, carefully covering the nuts, and pressing mixture firmly
into the pan. Scatter remaining nuts evenly over the top and press well into the dough.
Bake 25 minutes, until lightly colored. Cool in pan, then cut into 16 squares. The
shortbread will be crumbly, but the taste is fantastic and they’re vegan!

Copyright © 2008 Stefanie Samara Hamblen