I love to experiment with different flours, especially quinoa flour as it’s so full of protein. I also love to use almond flour in baked goods, as it gives for a sweet/nutty texture and makes virtually anything you bake, lighter.
I had a good friend coming over for tea -she’s as into green tea as I am, so I decided to roll out my best wedding China (it hasn’t seen the light of day for quite a few years,) and try to impress her with the kind of cookie that we drool over at a seriously over-priced/pretentiously-healthy cafe down the street. Since all their cookies and cupcakes are infused with herbs and essential oils, I decided on lavender. Lavender essential oil is wonderful in cupcakes, cookies or infused into cream & ice cream, but it’s easy to overdo – I had to make these twice, as I put way too much lavender in the first batch.
Lavender Almond and Quinoa Cookies
1 stick butter
1 & 1/4 cups almond meal
1cup quinoa flour (available at most decent health food stores.)
1tsp baking soda
1/2tsp sea salt
2 tbsp brown rice syrup
2tbsp agave nectar
2 drops of lavender essential oil
Pre-heat oven to 325 F
Place all the ingredients in the food processer and blend until you have a sticky dough. With your fingers, dig out a walnut sized lump and roll between your palms to form a ball. Press the ball down to form a disk and place on baking sheet
Bake for 14 minutes or until lightly browned on top.
