The Ultimate Caramel Shortbread from James Morton's How Baking Works cookbook. It’s not often that I am arrogant enough to believe that my recipe should be the standard on which all others are based. But here I am saying just that. It’s not only the best caramel shortcake I’ve ever had, but I’ve gone to great pains to keep the steps and ingredients very simple, too.
The Life-Changing Loaf of Bread Makes 1 loaf 1 cup sunflower seeds ½ cup flax seeds ½ cup hazelnuts or almonds 1 ½ cups rolled oats 2 Tbsp. chia seeds 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) 1 tsp. fine grain sea salt 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia) 3 Tbsp. coconut oil or ghee, melted 1 ½ cups water