Love Your Food!
One sunny day I took a long stroll down to one of my favourite cafes Mylk Uncookies and rewarded myself with a coconut green tea iced latte (made with homemade almond milk, hello!) and a lemon poppyseed cookie. A little slice of heaven! I was inspired so I went searching for a recipe. What I ended up with was a gluten free, vegan, AND refined sugar free cookie that TASTES DELICIOUS! Fear not, it has been taste tested and approved (by someone other than me!). I adapted the original recipe slightly, using honey instead of agave and chia instead of psyllium. Do heed the advice given about watching your cookies – my first batch almost burned!
Tip: ground chia/flax seeds make an excellent egg replacer. Even if you aren’t vegan it’s a nice idea to try some recipes without eggs as they are one of the top allergenic foods. This way you’ll get more fiber too! As a rule of thumb 1 egg = 1 tbsp ground flax/chia: 3 tbsp liquid.
Delightful Lemon Poppyseed Cookies
¾ cup coconut oil, room temperature
2 tablespoons lemon juice
½ cup honey (could use less)
2 tablespoons ground chia seeds
1 teaspoon vanilla
2 ½ cups almond flour
1 teaspoon baking powder
½ teaspoon sea salt
3 teaspoons lemon zest
1 tablespoon poppy-seeds, plus extra for sprinkling
Preheat oven to 350 degrees. Line a baking tray with parchment paper or a silpat.
In the bowl of your mixer, cream coconut oil for 3 minutes (to get all of the lumps out). Add lemon juice, honey, chia and vanilla. Mix until well combined.
In a smaller bowl, whisk together almond flour, baking powder, and sea salt. Stir in lemon zest and poppy-seeds.
Add dry ingredients to wet ingredients and stir until well combined. Roll tablespoonfuls of dough and place 2 inches apart on baking sheet. Press gently with the palm of your hand and sprinkle with extra poppy-seeds.
Bake at 350 for 10-12 minutes. Watch them! The edges like to brown quickly. Remove from oven and let cool on baking sheet for five minutes. Remove and transfer to a wire rack to cool completely.
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Love Your Food!