Grain-Free Gluten-Free Paleo Almond Cookies Recipe

Almond Flour Sugar Cookies Recipe

Biscuits are something that can be enjoyed any time of day. Breakfast biscuits, snacks, with tea, as a treat, a dessert, they're perfect for any occasion. I have always been a fond cookie and biscuit lover, but not so much the sugars and added artifical ingredients that come loaded inside them! Although they're great for a treat in moderation, it is incredibly easy to make biscuits that not only you are aware of the ingredients inside them, but also know that they are healthy for you!

The ultimate guilt-free treat!

  These sugar cookies are a great and healthier variation, that taste just as, if not better, than your average sugar laden cookie. Sweet and crunchy and packed full of flavour, you'd never realise that they're actually healthy! (Of course, if you're going to use glaze icing for decoration this makes them less healthy, though in comparison you can still enjoy these guilt-free!). These are great for those who have to watch their sugar intake (such as myself), as they are very low in sugar and net carbs per serving. Also, a great substituion for anyone who is gluten-free!

The amount this makes will entirely depend on the size of your chosen cookie cutters. For me, this made 14 small (bite-sized) heart shaped biscuits. For larger biscuits, you may want to double the recipe.

This recipe was adapted from the lovely chocolatecoveredkatie blog.


Ingredients

50g Ground Almonds (aka Almond Flour / Meal)
1/2 Tbsp Butter or Oil (e.g Coconut Oil)
1 Tsp Almond Extract
2 Tsp Agave Nectar (or liquid Sweetener of choice, e.g Maple Syrup)

Optional;
Icing Sugar and Water for a glaze icing.

Directions

•  In a bowl, melt the butter (or oil) for a few seconds in a microwave.

• Add in the almond extract and agave and combine.

• Mix in the almond flour until the mixture forms a wet dough.

• The dough should be wet but able to form into a ball.

• Place the dough onto some baking parchment and fold the parchment over the dough (this keeps the wet dough from sticking to your rolling pin) and roll until it is at your desired cookie depth (approx. 5mm).

• You may cut out the cookies at this stage, or after it has set in a freezer (I find that cutting them out after the dough has set tends to be easier).

• Place the dough into a freezer for a minimum of 30min - 1hr for best results.

• When the dough is set, it is now easier to cut out the biscuits.

• Place on a greased piece of baking parchment and bake for approx. 5-10min (or until slightly golden).

• Allow to cool for approx. 10 - 15 min before peeling off of the baking parchment.

• Decorate with glaze icing if you wish!

Tips & Serving Ideas

• Experiment with different flavours that compliment almonds, such as cherry, strawberry or vanilla.

• Add in or sprinkle on some cinnamon.

• Serve with ice cream, healthy frozen banana ice cream and agave or maple syrup.

• For a true bakewell experience, decorate with almond flavoured glaze or fondant icing, with jam or cherry coulis. 

Cara X

Honey, Apple & Apricot Crumble

Apple & Apricot Crumble

Brrrr! The festive season may be over, but the weather is still a winter blizzard it seems. It would seem that all over the globe people have been complaining over the neverending cold, wet and windy weather, so here's a little recipe that is sure to comfort and warm you up for the hard cold nights ahead! This recipe is my sweet and sugary version of a traditional apple crumble recipe, so if you don't have a big sweet tooth (like me!) you may want to use a little less sugar. (Though we both know that's not going to happen..!)

Home cooking at it's best!

Ready in approx. 40minutes, this winter warmer is jam packed full of homely and comforting flavours that you and your friends and family are sure to love. 

You can just about smell the apples through the screen can't you...

Ingredients

4 to 5 Large Apples

20 Dried Apricots

55g Granulated Sugar (or caster)

30g brown demerara sugar (or any similar brown, such as muscovado)

50 to 60ml Water (boiled)

2 tsp Honey (I used Spanish Forest, though any honey will do!)

For the crumble:

115g Self-Raising Flour

110g Brown Demerara (or muscovado)

60 to 80g Butter

2 tsp Cinnamon

1 to 2 tsp Nutmeg

Directions

• Grease a baking tray and preheat an oven to 180
• Peel, core and chop apples into chunks.
• In a large saucepan, combine apples, water and both sugars, cooking over a low to medium heat (covered) for approx. 10 mins (until apples are soft and cooked).
• For the crumble, combine flour, sugar and butter in a large bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Rub in the cinnamon.
• When apples are near done, add in the honey and apricots and stir.
• Place apple mixture into a tray and spread evenly.
• Sprinkle the crumble over the apples evenly and press down until top is fairly even.
• Sprinkle the nutmeg on top, along with some cinnamon and brown sugar if you wish.
• Bake for approx. 25 to 30 mins (until browned on top).

Tips & Serving ideas

• This dish is best served hot with cream, ice cream or custard!
• Try adding fruits such as peaches, raisins and sultanas.
• Instead of honey, try golden, maple or agave syrup!

Cara X