Don’t worry, even though this recipe sounds a tad weird, it’s subtle and I think, delicious. It kinda reminds me of the recipe in my gluten free cookbook for Rosemary Hazelnut Cookies.
1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 teaspoons dried lavender, finely minced
¼ cup grapeseed oil
3 tablespoons agave nectar
1 tablespoon lemon zest
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Form ½ inch balls and press onto a parchment paper lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
I cannot take credit for this yummy lemon lavender flavor combination; I actually found it in the 2009 Holiday Baking issue of Cooks Illustrated.
In cookbook related news, I had a radio interview this morning with Zorba Paster and Tom Clarke on the Zorba Paster on Your Health program. These guys are great and I was thrilled to be on their national show which airs on NPR.
The lovely Chef Rachel over at thehealthycookingcoach.com wrote a fabulous review of The Gluten-Free Almond Flour Cookbook –in fact, I think she explains some things in it better than I do. You may want to check out her The Ice Dream Cookbook. Thanks Rachel!
For those of you interested in my classes, I have a Gluten Free and Dairy Free Valentine’s Day Cooking Class on February 10th at Bauman College in Boulder, CO. See my classes page for more information.
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