Name: Chia and Poppy Seed Shortbread with Pomegranate Glaze
Yield: Makes 12 Squares
Ingredients: 2 large eggs; 1 teaspoon baking powder; ¾ cup granulated sugar; 1 cup millet flour; 1 cup (2 sticks) cold, unsalted butter, diced; 2½ teaspoons guar gum; 1½ teaspoons pure vanilla extract; ¼ cup golden baker’s sugar; ½ cup cornstarch; ½ cup tapioca flour; 1½ teaspoons pure almond extract; ¼ teaspoon kosher salt; Pomegranate Glaze; 1½ tablespoons poppy seeds; ½ cup sorghum flour; 1½ tablespoons chia seeds (see Note)

Preparation info

Makes
12
Squares

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

I first discovered chia seeds while doing research on celiac disease, and I was so fascinated that I immediately pulled them into my pantry. In these shortbread squares, the nutty flavor of the chia seeds pairs seamlessly with the sweet crunch of the poppy seeds, while the buttery cookie is given the contrast of a bright pomegranate glaze.