Savory herbed shortbread. The storms last night uprooted a few of my herbs, so today was a good day to use up a bunch (basil, rosemary, mint, green onions, perilla, and one baby sprig of lavender)! The original recipe requires parmesan cheese for flavor and binding. To substitute for flavor, I made vegan “parmesan sprinkles” with almond meal, nutritional yeast, and a spoon of The Source of Hope seasoning blend. These did not spread at all while baking, but without sugar or real cheese to help bind, the results are very tender and crumbly. Next time, I will add psyllium seed husks or flax meal to fix that!
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