Pecan Citrus Cookies.

The other cookies recipe is completely dairy, gluten, wheat, grain free. Vegan, healthy and will work for any tea party or a little sweet bite.

I made those cookies when my mom was visiting us and she really liked them. ( I was trying to teach her how to cook healthy dishes).

Image 1

Pecan Citrus Cookies.

Ingredients:

1 cup ground almonds
4 tbsp organic nut butter (you can use any type of nut butter)
1/2 cup shredded coconut
4 tbsp honey
zest of 2 lemons
juice of half a lemon
1/2 tsp baking soda
about 1/2 cup pecans for decorating (optional)
a pinch of sea salt

Preheat the oven to 360°F, and grease a baking tray with coconut oil or line with baking paper.

In a food processor add the ground almonds, nut butter, honey, shredded coconut, lemon rind, lemon juice, baking soda and a pinch of salt. Process until a dough like texture is achieved. You can add more almond flour if the dough is a little wet.

Using your hands form small balls and place them on to the baking paper, a couple of centimeters apart as they expand a little.

7135801

Press down on each ball to flatten in half. Place a single pecan on top of each cookie.

Place in to the oven and bake for 6-8 minutes or until nice and golden on the outside.

Image

Advertisements

Chocolate Almond Biscotti.

Biscotti more correctly known as biscotti di Prato (English: Prato biscuits), also known ascantuccini (English: coffee bread), are twice-baked biscuits originating in the italian city of Prato.The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

The recipe I am sharing today is wheat-free, gluten-free, dairy free.

Great alternative to the regular sugary, buttery biscotti.

These biscotti are rich with the naturally delicious combination of chocolate and almonds.

Chocolate Almond Biscotti.

Ingredients:

2 eggs

1/2 cup canned coconut milk, at room temperature

1/4 cup coconut oil, melted

1/4 cup almond butter

1/4 teaspoon liquid stevia or any other sweetener to desired sweetness

1/4 cup almond milk

1tsp. vanilla extract

3 cups almond meal( flour)

2 tbsp. coconut flour

1/4 cup raw cocoa

chocolate chips

Preheat the oven to 350F. Line the baking sheet with parchment paper.

In a large bowl, whisk together the eggs, coconut milk, coconut oil, almond butter, stevia and almond milk.

Stir in the almond meal, coconut flour, cocoa and chocolate. Stir until well blended.

Place on the baking sheet and shape into a loaf.

Bake for 40 minutes. Remove from the oven and reduce the heat to 300F. Cool on the baking sheet on a rack for 15 minutes. Cut crosswise into slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.

Cool on the rack for 30 minutes.

Serve with coffee, cappuccino, hot tea or almond milk.

IMG_8754