Strawberry-Mint Spelt Shortbread

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First, thank you all for your positive wishes on my move. I am in my new place, most of my boxes are unpacked (and not one broken dish to report!), and slowly but surely I am getting settled! πŸ˜€ Now, what you came here for… the yum, yums.

Diversify your grains” month on Como Water is coming to a close and I couldn’t think of a better way to end the month than with dessert. For those of you who have been following me for awhile, you may have noticed that I am posting a lot less dessert than I used to. It’s because I’ve been trying to reduce my sugar intake. As much as I share with my co-workers, if I bake it, I generally eat it… That being said, everything in moderation, no? πŸ˜€

This strawberry-mint spelt shortbread is an ode to summer berries. I adapted my saffron-vanilla and earl grey tea shortbread recipes. It contains fresh strawberries and mint tea leaves. Most important for “diversify your grains” month, it also uses spelt flour, as opposed to regular wheat flour. Spelt is an ancient grain containing 17 to 21% protein and has a rich and nutty flavor. Even though spelt does contain gluten, it is often well tolerated by folks who have gluten sensitivities. I liked the heartiness of this shortbread, but being a perfectionist, there are some things I would change the next time I made it: a) I would use one tea bag, rather than two, b) I would use dried strawberries, rather than fresh, and c) I would use 1/2 spelt and 1/2 regular wheat flour. Still, these were wonderful (especially the second day when the strawberries dried out a bit) with hot tea. And I can only imagine what they’d be like in a strawberry shortcake! πŸ˜€

Strawberry-Mint Spelt Shortbread

(Printable Recipe)


1 cup Earth Balance–softened

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

leaves from 2 peppermint tea bags

2 cups spelt flour

1/4 teaspoon salt

1/2 cup powdered sugar

1 teaspoon cornstarch

3/4 cup diced fresh strawberries

1 tablespoon granulated sugar

granulated sugar for sprinkling


*Preheat oven to 325 degrees F. Cream Earth Balance and extracts in large bowl. Mix 1 tablespoon sugar and strawberries in small bowl. Set aside. Stir in tea leaves. Sift in flour, cornstarch, powdered sugar, and salt. Gently mix in strawberries.

*Press dough into 9-inch tart pan. Sprinkle lightly with sugar. Bake ~20 minutes. Score while warm. Let cool completely.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantraβ€”love life, live long, and eat veg-centric cuisine!


  1. Tea leaves – how unusual. Sounds delicious! Tiffany, so happy you are in your new place. Blessings, Jen. πŸ™‚

  2. Looks super yummy! I’m super impressed with vegan desserts!

  3. This shortbread looks fabulous! Very clever, using tea leaves in there, I am sure the combo was delicious. Glad you are settled in, moving is not any fun and the worst is the packing/unpacking thing. Sounds like you are almost done with all of that, which means more time to create in the kitchen!

  4. This sounds delicious! I love mint with strawberries. And I’m soooo happy your move was successful! Cheers to no broken dishes this time πŸ™‚

  5. Hi Tiffany,

    “Diversify Your Grains” was a great idea–it was interesting to pop by and see your new post. Of course, since you’re on my blog list, it was easy to see what you were up to! πŸ™‚ My son adores shortbread, and the recipe looks easy enough for me (a veritable baking novice) to make.

    Congrats on your move!

  6. i love that you used tea in this! these look delicious Tiffany!

  7. This looks incredible! and congrats on your move πŸ™‚

  8. The shortbread sounds delicious.
    Glad to hear your move went well.
    I drove through DC last week. I waved, did you see me? πŸ™‚

  9. Oh that looks sooooo good, love the large pieces of strawberries:-) I have only worked with spelt once, but I definitely need to make something else. I was thinking about making something with strawberry and mint, but wasn’t for sure on flavor. Now you have me convinced, I will definitely be making a treat soon:-) You had to move AGAIN? Happy to hear you are almost settled in! Hugs, Terra

  10. These sound delicious Tiffany! I love the addition of the mint, it would be so perfect with the berries for summer!

  11. I love all the fresh berries around. This is such a great thing to do with it! I have never used spelt before, but I have seen it in tons of recipes. Going to have to find some.

  12. Tiffany….shortbread is one of my most favorite types of cookies. And these look lovely! Tea and lemon and strawberries…..such a fantastic combination! So glad you are settled in! : )

  13. Congrats on your move! This looks fabulous, I’ll be sure to try it!

  14. What a fragrant and refreshing shortbread recipe – YUM πŸ˜€

    Choc Chip Uru

  15. Adding peppermint tea into the shortbread is unique because I don’t think I have come across a recipe like yours, what more with the berries and other ingredients. I am sure the flavors and taste must have been fantastic.

  16. This sounds great! I love the mint! Shortbread is such a versatile dessert!

  17. This looks like it would be hard to resist seconds, or thirds. I made your Vanilla Saffron Shortbread this weekend and it didn’t last a day. No doubt this one would disappear quickly also.

  18. I love the idea of dried fruit in shortbread…YUM! And I need to try some spelt flour, too πŸ™‚

  19. Amazing… you just moved and you’re already whipping up fantastic dishes!! I love this shortbread. Mint and Strawberries make a great combination. πŸ™‚ I’m glad the move went well!

  20. Interesting about spelt flour, I will have to look into it more for healthful baking and choices. I’m with you about watching the sugar intake. It’s a challenge, because I love to bake and eating baked goods. What a great recipe and idea to use my last seasonal strawberries on. Congrats on your move, Tiffany. πŸ™‚

  21. yummy delish!

  22. This sounds fabulous. Great end to diversify your grains. I have been reading a lot about spelt and I have been wanting to try it out. May have to try out this recipe πŸ™‚ Congrats on your new apartment!

  23. Love the tea leaves! That is so creative.. I have some orange blossom tea I’d like to experiment with.

  24. We can always count on you for some really unusual, but tasty looking, combinations! Looks so delish. Unfortunately, unlike you, my usual lack of desserts on my blog is taking a plunge these next few weeks. And you’re totally right…sharing with my co-workers still doesn’t mean a few of them don’t end up in my own stomach. πŸ™ Buzzed!

  25. I used spelt flour for the first time in some fabulous granola bars…I looove short bread and thits is an interesting take on a classic recipe!

  26. The shortbread looks fabulous! Good to know that even gluten intolerant people can eat spelt.

  27. The shortbread looks amazing,I love that using mint as one of ingredient,i never thought on short bread,and anything with strawberry,,,Yum !!

  28. Nice way to round up the month! I’ve been eyeballing the spelt flour in my supermarket…haven’t been adventurous enough to buy it yet but perhaps this is a good way to get the ball rolling. What’s next month’s theme!!!??

  29. I love the addition of the mint tea (my favorite type of tea :P) This looks delicious!

  30. Tiffany, what gorgeous shortbread! I really need to learn to work with spelt flour. Hope the unpacking continues to go well.

  31. This bread sounds and looks amazing!

  32. What a cool recipe to use peppermint tea! I love shortbread and yours with strawberry in it sounds amazing!!! I’ve seen so many recipes with spelt flour but I have never seen it or used it before. So much to learn!

  33. Love that you have added the fresh strawberries in the shortbread. Must be very delicious!

  34. Thanks for the comments everyone!