The shortbread can be made in advance, kept in the log form in the fridge for up to 3 days, or baked up to a week in advance and kept in a covered container. The tapenade will keep, covered, in the fridge for about 3 days.
Prep time: 1 hour. Cooking time: 15 min.
Makes enough for 60 as an appetizer
Ingredients
Shortbread
- 3 cups spelt flour
- ¾ cup coconut oil
- ½ tsp turmeric
- ¾ tsp salt
- 3 Tbsp cold water
- 1 Tbsp white vinegar
Tapenade
- 1 cup chopped dried figs
- 1/3 cup water
- 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon drained capers, chopped
- 1 Tbsp fresh thyme
- ½ cup walnuts
Directions
- Place flour, coconut oil, turmeric and salt in a food processor and process using an on-off motion until mixture has the texture of coarse bread crumbs. Combine water and vinegar and add just enough to bring dough together. Remove from food processor, divide into 4 pieces and form them each into a log. Wrap in wax or parchment paper and chill for 30 min.
- Combine chopped figs and 1/3 cup water and let soak for about 15 minutes. While they are soaking, lightly dry roast the walnuts in a toaster oven or small pan. Keep a close eye on them while they roast because they will burn quickly. Once the figs are softened, put them in a food processor with their water and the olives, olive oil, balsamic vinegar, capers, thyme and toasted walnuts. Pulse the mixture until you get a slightly chunky but fairly smooth consistency.
- When you are ready to start the cookies, preheat oven to 400 degrees F.
- Slice the logs as thinly as possible, to make flat cookies. Place on a parchment-lined baking sheet and bake for 12-14 min or until the cookies are golden. Remove from the oven and let them sit for at least 5 minutes before transferring to a cooling rack to cool fully.
- Once they are cooled, and just before serving, drop a small spoonful of tapenade on top and serve. This tapenade is also lovely served atop any type of cracker if you want to keep it a bit simpler.
© Heather Nauta . heather@healthyveganrecipes.net
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
