Ingredients: |
Ingredients: 1 C sunflower seeds, raw
½ C cashews, raw
½ C walnuts, raw
⅓ C cold lard, butter or palm shortening
¼ C maple sugar, granulated
½ t salt
1 egg
zest and juice of 1 lemon (about 2 tablespoons)
2 T tapioca flour
1 t baking soda
½ t cream of tartar
1 C blueberries
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Directions: |
Directions:*Create a fine nut flour with the sunflower seeds, cashews and walnuts. If you don't have a high-powered blender or food processor and don't have an issue with it almond flour would be a suitable substitute.
*In a separate bowl, cream together the wet ingredients (lard, maple sugar, egg and lemon).
*Add the nut flour, tapioca flour, baking soda and cream of tartar to wet ingredients and beat until just combined.
*Gently fold in the blueberries to the mixed batter.
*Drop the dough onto a greased or lined cookie sheet and bake at 350 degrees for 13-15 minutes, or until golden brown on top.
*Allow to rest for a few minutes before transferring, which will allow the cookies to set-up a bit.
Notes
Note, these are soft, chewy cookies. The dough will be loose but they bake up with a bit of a fluff to have a fresh, summery flavor and are best enjoyed warm out of the oven. If you have leftovers room temperature for a day or two is OK but otherwise should be chilled. Also, don't forget that the chlorophyll in sunflower seeds will react a bit and perhaps cause a slightly green hue to your cookie - as you seen, ours were normal. |
This recipe for BLUEBERRY BREAKFAST COOKIES is from