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No Bake Good Bacteria Shortbread

No Bake Shortbread

If you find feeding your family healthy food is as easy as foxtrotting up a glass wall, then this shortbread recipe is for you! Kids love it. Teens dig it. And adults can’t keep their mitts off it.

What hooked me on this recipe was the sheer pleasure and energy it brought to everyday life. (Especially with fussy playdates and toddlers). It’s so satisfying to know that I am treating my family with good stuff, while arming their little immune systems in the fight against bugs. All those other sweets and biscuits in your cupboard would warble with envy!

 Try to find a local raw honey where you live – it will contain impressive antimicrobial and antibacterial properties. These work like a giant Pac-Man in the bloodstream. Heat-treated, mainstream honey cannot boast the same benefits. Your body will also party on the stash of vitamin C and antioxidants in the berries. These should help to slay any renegade free radicals loitering in our system.

 You’ll find a consignment of vitamin E in almonds. This vitamin works synergistically with vitamin C, to pimp up our immune system and front line defence. How cool is that? I kept the best until last. The true beauty about this recipe is its cargo of Udo’s Choice live good bacteria.

Recipe supplied by Susan Jane White 



80ml (1/3 cup) extra virgin coconut oil
7 tablespoons runny honey
250g (2 & 1/2 cups) ground almonds
4 tablespoons dried blueberries, goji berries, raisins or mulberries
8 capsules of Udo’s Choice Super 8
Pinch of ground turmeric (optional)


  1. Gently melt the coconut oil with your honey. Try not to kill the honey’s health benefits with intense heat, if you managed to get your hands on some fabulous local raw honey.
  2. Tumble in the ground almonds and dried fruit. Now parachute each opened capsule of Udo’s Choice Super 8 into the shortbread dough and the optional turmeric for nutrition. Mix thoroughly.
  3. Spoon onto a sheet of baking parchment, and squash together with the palm of your hand. Using another sheet of parchment atop, exercise a rolling pin over the surface and flatten the dough to a depth of 1cm or 5mm. Freeze for one hour.
  4. When the kids return from school demanding a sweet treat, remove the dough from your freezer and carefully cut into chards of shortbread, just like the photo. These are designed to be eaten straight from frozen like ice cream cookies. They need no baking, and can be stored like this for up to 3 months. Thunderous hurrah!

 Makes 30