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| http://www.heatherfrew.com/single-post/2016/03/14/RECIPE-Almond-biscuits |
Every thing I cook has got to be flexibly to what I have at the time.
- Coarsely ground almonds optional (soaked for a couple days? See fermentation below) this maybe too heavy.
- Almond flour
- Pastry four, more than 20% makes it easier to digest, but also raises the carbohydrate levels.
- and/or Egg white(?) to hold it together.
- Maple flavor!!
- Lemon juice or Zest!
- Sweetener (I use Stevia)
- Leavening? (like “ener-G”)
- Water (just enough to make a batter.) almond milk?
What
else could it need? Anise?? Tahini
is good with this. Or cheese
(salt)
Apricot
or Apple tea!
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