6-FED Safe Vegan Cinnamon Shortbread Recipe: Dairy-Free, Gluten-Free, and Perfect for the Holidays Holidays can be particularly challenging if you're on a restricted diet. This 6-FED safe vegan cinnamon shortbread is both dairy-free and gluten-free, perfect for anyone on a restricted diet. Bake and store them to ensure you have a safe and tasty treat to enjoy. Looking for more 6-FED safe holiday recipes? Explore our collection of allergy-friendly recipes and tips for managing restricted diets. What are the 4FEd and 6FED Diets for EGIDs: 4FED: A 4-food elimination diet, excluding dairy, wheat, egg, and soy. 6FED: A 6-food elimination diet, excluding dairy, wheat, egg, soy, fish, and nuts. Recent research shows the 1FED can be as effective as the 6FED diet as first-line therapy for Eosinophilic Oesophagitis (EoE). Eliminating animal milk alone is much easier and more sustainable than eliminating multiple foods. Learn more here. Learn more about Elimination 4FED and 6FED diets with registered dietitians. Watch our step-by-step video tutorial on how to bake these delicious 6-FED safe vegan cinnamon shortbread cookies: Vegan Cinnamon Shortbread: A 6-FED Safe Recipe Tools You'll Need: Mixing bowl Baking tray Baking paper Kitchen scales (or use our measurement conversion guide) Teaspoon (tsp) Tablespoon (tbsp) Cup 250 ml Rolling pin Cookie cutters Ingredients: 125g (8-9 tbsp or 1/2 cup) dairy-free spread 50g (4 tbsp) caster sugar 150g gluten-free flour mix (e.g., 100g (3/4 cup) rice flour and 50g (1/3 cup) potato starch, or your preferred gluten-free flour) 1/4 teaspoon ground cinnamon Instructions: 1. Preheat the OvenPreheat your oven to 140°C (284°F), or Gas mark 1. 2. Prepare the Dough In a mixing bowl, cream together the dairy-free spread and caster sugar until the mixture is light and fluffy. In a separate bowl, mix the ground cinnamon with the gluten-free flour mix. Gradually combine the dry ingredients with the wet ingredients until a dough forms. 3. Chill the Dough Place the dough in the fridge to chill for about 10 minutes. While the dough is chilling, lightly flour your work surface, rolling pin, and cookie cutters. 4. Roll and Cut Once chilled, lightly flour the dough and roll it out to a thickness of about 5-7 mm. Use your cookie cutters to cut out shapes from the dough. Place the cut-out shapes on the prepared baking tray lined with baking paper. Gather any dough scraps, re-roll, and cut more shapes, or crumble them and bake as topping for yogurt, or freeze for later use. 5. Bake Bake the shortbread in the preheated oven for 15 minutes. Allow the biscuits to cool completely on the tray before serving or storing. Storage: Store the cooled biscuits in a cool, dry place. They will keep well for 3-4 days. Loved this 6-FED safe vegan cinnamon shortbread recipe? Share your baking creations with us on social media! Tag @charityeos and use the hashtag #646EOS to show your support for the eosinophilic community. We’d love to see your delicious, allergy-friendly treats! Share your favourite allergy-friendly meals, products or places to help others in the community: Share your recipe 15 Amazing Allergy-Friendly Advent Calendar Ideas 25 Non-Food Treats for a Fun and Allergy-Friendly Halloween 10 Delicious Easter Eggs that are Free From Dairy, Gluten, Nuts, and More Top 6 Allergen-Free Christmas Recipes Manage Cookie Preferences