Cranberry Pistachio Vegan Shortbread Recipe
Recipe By The Roasted Root
Cranberry pistachio vegan shortbread with almond flour.
4.3
27 Rating -
Rate
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Cranberry Pistachio Vegan Shortbread Recipe
- 0.17 cup Finely ground almond flour
- 0.03 cup Coconut sugar
- 1/25 teaspoon Baking soda
- 1/25 teaspoon Sea salt
- 1/25 cup Pistachios shelled and chopped
- 1/25 cup Dried cranberries
- 1/25 cup Coconut Oil Melted
Nutrition
value
value
280
calories per serving
23 g Fat7 g Protein11 g Carbs5 g FiberOther
Current Totals
- Fat23g
- Protein7g
- Carbs11g
- Fiber5g
MacroNutrients
- Carbs11g
- Protein7g
- Fiber5g
Fats
- Fat23g
Vitamins & Minerals
- Calcium70mg
- Iron2mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B12< 1mcg
- Vitamin C1mg
- Vitamin E9mg
- Copper< 1mcg
- Magnesium95mg
- Manganese< 1mg
- Phosphorus172mg
- Selenium3mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Roasted Root