One of my favorite things about living in Germany is the abundance of wild flowers. I’m not sure if they were planted on purpose or if Germans just don’t believe in pesticides, but the roads in the spring and summer are lined with various types of beautiful plants. Right now all I see are poppies and lavender, so I stopped my car the other morning and picked some wild lavender because I just had to bake something with it. Luckily, I didn’t bake with the poppies…I’m sure that would have been a different experience all-together.
These are basically my almond flour biscuits with less salt and added lavender buds. Eating these yummy biscuits makes me want to sit on a patio early in the morning with Alex while drinking hot tea and reading the newspaper.
Gluten Free Lavender Biscuits
- 1 1/2 cups almond meal/flour (I used Bob’s Red Mill)
- 4 egg whites
- 1/3 cup coconut oil
- 1 t baking powder
- pinch of kosher salt
- 1 tablespoon culinary grade lavender buds
- 3-4 eye drops of liquid stevia (optional)
- In a bowl, combine the coconut oil and almond flour until you have little broken up, pea-sized bits of fat distributed into the flour (you can use a fork, or you hands like I do).
- Place in refrigerator.
- Whip egg whites in a separate bowl until frothy. Add the egg whites, lavender, salt, and baking powder to almond flour mixture.
- Mix to combine. Portion batter with ice cream scoop and place onto a greased or silicone-lined baking sheet.
- Slightly pat down the mounds so they are not too round, seeing that they don’t spread all that much. Bake at 350F for about 20 minutes, until slightly golden.
I’ve made a few different types of chia jam in the past few month’s (strawberry, raspberry & blueberry). It’s really simple, basically pureed fruit with chia seeds mixed in. You can add a squeeze of lemon or lime to brighten the flavor or a few drops of natural sweetener (stevia, maple syrup or honey) to give it a little more sweetness. These donut peaches were super ripe, so I didn’t add anything! It just depends on your personal preference.
Raw Peach Chia Jam
- 2 cups roughly chopped peaches
- 2 tablespoons chia seeds
- 2 tablespoons Swerve Sweetener
- 1 tsp fresh lemon juice (optional)
- Place chopped peaches and sweetener of your choice in a high-powered blender, and blend until smooth.
- Pour into a small bowl and stir in chia seeds by hand.
- Pour jam into a pint jar, cover, and place in the refrigerator for at least 1 hour to thicken. This jam will last about a week in the refrigerator, but I usually just end up eating it like pudding 🙂