Apple-n-Carrot Shortbread

     A couple of Monday's ago the boy and I fled north to the local town of Cambria. He was determined to skate, once again. So we gathered some friends and headed out for the day. It was a crisp clear day after a couple of days of heavy rain, and the ramps were dry and ready to go! Chelsea, Didi, and I decided we'd be better off walking the streets then watching some clumsy boys.... well, be boys. hah. While walking around we went to an antique store where I bought a darling little bowl to use in one of my photographs, eventually. Then I also purchased a Dino-cookie cutter. Uhm, can you say, "best purchase EVER"! If you can't tell, I am really excited. It was the best $0.27 I have ever spent. Instantly I had an urge to bake cut-out Dino-cookies. I've only tried one vegan sugar cookie before and don't get me wrong it was good, but I wanted to do a healthier cookie. Something unique like my Dino friend. After searching around some sites i had two choices. One by Green Kitchen Stores and one by 101 Cookbooks. I decided upon the latter, an apple and carrot shortbread cookie. With a healthy, vegan twist. Those two words have a blissful ring to them don't they?

Apple-N-Carrot Shortbread Cookies 

(adapted from 101 Cookbooks)

You're going to want to use metal (or sharp-edged) cookie cutters here, it will help cut through the shreds of apple/carrot more easily. 

1/4 cup semolina flour

1 1/2 cups spelt flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

6-7 tablespoons coconut oil

1/2 brown rice syrup

1/4 cup carrot, grated and loosely packed

1/2 grated apple, Braeburn (squeeze juice and leave  aside, only use if needed to moisten the dough )

zest of one lemon

almond milk

Preheat your oven to 350F degrees, or 180C.
Sift the semolina, flour, baking powder and salt into a medium bowl, and set aside.
In a large mixing bowl, cream the coconut oil and brown rice syrup together until light and fluffy. 
Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed. 
Stir the flour mixture into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.
When you're ready to bake the shortbread, roll the dough out onto a lightly floured surface 1/2-inch thick/1cm. Use a metal cutters to stamp out cookies, then place them on a parchment-lined baking sheet. Brush lightly with a bit of milk and bake for about 10-12 minutes, or until the edges of the cookies start to brown just a bit.
Makes about 3 dozen cookies.
*Variation- roll into small balls and press an indented thumbprint in the center, fill with unsweetened peach jam and bake*
{Also, If ever in Cambria, try Robin's Restaurant and check out The Garden Shed. Both two super cute fun places to see on a little day trip}