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Cranberry & Almond Cookies

June 2, 2015

 

Winter in Cape Town has officially arrived and so have the needs for

 

blankets, mugs of tea and dunking biscuits.

 

 

I was inspired by this recipe I found in Sam Linsell's cookbook

 

Sweet, a baking book that has become my go-to source of

 

inspiration. You can also find some of her gorgeous recipes here but

 

if there were a cookbook you should invest in, it's this one.

 

 

These cookies are seriously melt-in-your-mouth bits of heaven. The

 

addition of cranberries are a sweet surprise and the lemon zest

 

compliments this beautifully. They pair perfectly with a cup of tea

 

and the bonus? They're wheat, gluten, refined sugar AND dairy free.

 

 

Go put on the kettle and make these gems now!

 

 

C R A N B E R R Y  &  A L M O N D  C O O K I E S

Makes 8

 

90g ground almonds

40g xylitol

Zest of half a lemon

Pinch of Himalayan Crystal Salt

1 egg white

25g dried cranberries (chopped or whole- I prefer to leave them whole)

Dash of almond extract

Coconut flour, for dusting

 

1. Preheat oven to 170 degrees.

2. Mix together almonds, xylitol, lemon zest, cranberries and salt.

3. In a seperate bowl, beat egg white until stiff peaks form.

4. Stir this into your dry ingredients until a wetish paste is formed.

5. Roll into balls, then modestly roll in coconut flour-just enough to mostly cover them.

6. Place onto a non-stick baking tray and flatten slightly with your fingers.

7. Bake for 15 minutes or until golden around the edges.

 

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