If you've been on a beekeeping tour at our farm, there's a good chance you had the pleasure of meeting one of our tour guides, Joe O'Brien. Joe is known for his enthusiasm for not only bees but all pollinators and is a wealth of information about them. Joe has had a severe gluten allergy since he was a child, but that hasn't stopped him from enjoying a sweet treat now and then. Here is a recipe he shared with us that is not only gluten free but also dairy free.
Ingredients:
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/3 cup Lehua with Vanilla Bean honey
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/3 cup turbinado sugar (optional)
Directions:
- Preheat the oven to 375°F
- Mix the oil, honey and vinegar in a large bowl.
- In a separate, smaller bowl, mix the flour, salt, baking soda and chocolate chips.
- Add the flour mixture to the wet mixture and mix just until well combined.
- Shape a tablespoon of dough into a ball and roll in the turbinado sugar. Do this for the entire dough mixture. Place balls 2" apart on a parchment lined cookie sheet.
- Bake for 8 minutes or until golden brown and cracked on the edges.
Some variations:
- You can use any honey plus 2 teaspoons of vanilla extract in place of the Lehua with Vanilla Bean honey.
- Pour the mixture into a muffin pan for muffins instead of cookies.
- Instead of rolling the cookies in turbinado sugar, try adding a 1/2 cup of chocolate chips or do both!
