Sooo yummy! The first batch were gone within an hour!
These delicious treats are grain free and low in sugar. The almond flour provides an excellent texture and enhances the nutrition factor. This recipe is imple to make, too! What are you waiting for? Give this recipe a try!
Ingredients
2 3/4 cups almond flour
2 tablespoons cold butter
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons heavy cream (or coconut cream)
1 tablespoon honey
3/4 cup fresh blueberries (I used frozen and it worked pretty good but I think fresh would keep though from getting sticky)
1 tablespoon lemon zest
2 teaspoons lemon juice
2 eggs
Preparation
In food processor, pulse salt, soda, and flour together. Next, pulse butter and almond flour mixture together until a nice crumble forms. You can always use a pastry cutter instead.
In a large bowl, whisk all wet ingredients together. Add dry ingredients into wet and mix together. Finally, add blueberries.
Form into a ball, cover, and refridgerate 20-30 minutes, until firm.
Preheat oven to 350. On parchment covered cookie sheet, press dough (with your hands) into a circle about an inch thick. Cut into 6-8 triangles.
Brush tops with melted butter and bake 16-18 minutes until sides are golden brown. Cool on rack and enjoy!
My Oak Street Kitchen 