Gluten Free Cookies with Lentil Flour, Almonds and Peanut Butter

What can be better then homemade cookies? These Gluten Free, Lentil Flour, Almonds and Peanut Butter Cookies are wonderful addition with a cup of coffee or tea.

You need:
= 1 cup of Organic Lentil Flour
= 1/2 cup of Organic Peanut Butter
= 2/3 cup of Almonds
= 2/3 cup of Coconut sugar
= 4 eggs
= 1 teaspoon of Cinnamon
= 1 teaspoon of Almond Extract
= 1 teaspoon of Vanilla Extract
= 2 mixing bowls, blender
You can make them with no time.

 ~ Preheat the oven to 350F (180C)
~~~ Sift Lentil flour into the mixing bowl and add Cinnamon

~ Add Coconut sugar and mix with a spoon. This is the mixture of dry ingredients.

~~~ Beat 4 Eggs into Another mixing bowl and slightly mix them a handy mixer.

 ~ Add Almond and Vanilla Extracts and mix the mixture with a handy mixer.

 ~ Measure Peanut Butter and add it to the Eggs mixture

 ~ Mix well with the handy mixer

 ~ Measure Almonds. Ground them in the Blender.

 ~ Add crushed Almonds to the Eggs/Extracts/ Peanut Butter Mixture and mix everything well

 ~~~ Combine Dry and Wet mixture
~ Add gradually in 3 or 4 steps Lentil flour (Dry) mixture into Peanut Butter/Almonds (Wet) mixture.

 When you add dry ingredients always combine them well.

                            So, our dough is done.

 ~~~ Take a baking sheet and cover with Parchment paper or just grease your baking sheet. Spoon the dough on to the prepared baking sheet.

  ~ Spread each round with you fingers or use a fork.

 Actually, our dough is quite sticky.
 TIP=> to prevent sticking just dip the spoon or fork into the water.
~ Bake in the Preheated oven for 15 minutes.
~ Check with a wooden stick if it is done.

 ~ Cool them completely before replacing to the serving dish.

                                     Enjoy:)

Brussels Sprouts with Garlic and Parsley

"The sulfur in Brussels sprouts is needed for circulation, and they are good in the winter to help keep us warm"- Dr. Bernard Jensen (1908-2001)

 Brussels Sprouts, I call them mini Cabbages, has to be dressed well to like them. In this recipe Brussels Sprouts are wearing garlic, herbs and spices.
*** Before any cooking, Brussels Sprouts should be washed and trimmed.
=1. Wash and peel off any yellow leaves. Cut away the stem end.

 =2. Cut a cross in the bottom of the stem and it will cook at the same time as the outer leaves.

 Brussels Sprouts have different sizes. Cut a deep cross in the bottom of the large Brussels Sprouts.

For Brussels Sprouts with Garlic and Parsley You need:
~Brussels Sprouts. I think it is around 4 cups. Usually I buy 1 little basket.
~ Butter organic
~ Half of 1 Lemon or can be less if you have less of Brussels Sprouts.
~ Salt (I use "Herbamare" by A.Vogel), Pepper to taste.
~ Spices of your choice. I use Cajun mix by Clef des Champs. Also works well Couscous or Curry spices. 

 ~ Fresh Garlic 2 cloves
~ Fresh Parsley.
~ Preheat an oven to 350C (180F)

 =1. Sprinkle on Brussels Sprouts fresh squeezed lemon juice.

 =2. Season with salt, pepper and spices of your choice.

 =3. Cut Butter with cheese slicer

 =4. Lay the butter on the Brussels Sprouts evenly.

 Cover with a foil.
 Place in the preheated oven for 45 minutes. **Every 15 minutes check on them** and stir the sprouts.
=5. Do not put any liquid, like water or stock. Brussels Sprouts have enough moisture. In this recipe Brussels Sprouts will cook till barely tender on its own moisture with the butter help. Below the picture of ready to eat Brussels Sprouts. But for this recipe it is not all.

 =6. Then, cut fresh Parsley and Garlic.

 =7. Mix with  Brussels Sprouts.

            Done. Bon Appetite:)

      ~Rose from my garden~