Tuesday, August 23, 2011

Honey Almond Shortbreads From Kristi's Kitchen


2/3 c. fresh milled whole wheat flour (sprouted is best)
1/3 c. blanched almond flour (you can make almond flour by processing blanched almonds in a food processor)
1 tbsp. xyanthan gum
3/4 tsp. sea salt
1 stick organic UNSALTED butter
1/2 tsp. sugar free vanilla extract
1 tsp. almond extract
4 tbsp. honey


-Preheat oven to 350 degrees
-Combine dry ingredients
-Using a pastry cutter, cut butter into dry ingredients until mixture is pea-sized
-Incorporate vanilla, almond extract and honey into dough 
-Drop by teaspoonful onto parchment lined baking sheet (I use a small cereal spoon)
-Bake in preheated oven for 10-12 minutes until nice golden brown
-Slide parchment onto cooling rack and cool before serving.

(makes 12 silver dollar-sized cookies)

Perfect to go with afternoon tea!

Honey is sugar, albeit a monosaccharide -meaning it breaks down slower in our systems, but it is still sugar so, it should be used with extreme moderation...and is not recommended if you are healing from sickness, disease or actively trying to loss weight. It does effect Leptin and glycemic levels and therefore can act as an inhibitor to overall health if abused!

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