No-sugar Almond, Poppy seeds and Lemon Cookies

Prep time 10 minutes, Cook time 15-20 minutes

I love snacking at the elevenses and always am looking for something healthy to consume. I do find grabbing a fruit to be the easiest option, but there are many times when I am craving something delicious that I don't have to feel guilty about. This cookie was speacially created for this very occasion!

This is the first time that I have baked with almond flour and I was a bit nervous. I did not want the flavour to be overbearing and was not sure what texture to expect from the bake. I must say that I was extremely happy with the result. The texture was soft and almost fluffy and the flavour spot on! It was a very enjoyable cookie to make and to eat.

Baking with Almond Flour:

Almond flour has a slight natural sweet and nutty taste to it which complements baking anything sweet so beautifully! It has low carbs and much more nutrition and can replace all-purpose flour in baking recipes with slight tweaks. As almond flour is made by finely grinding blanched almonds (without the skin) the texture is beautiful and soft. All-in-all, it stands to be a good alternative for anyone looking to limit baking with all-purpose flour. I have used a mix of almond flour and all-purpose flour for this recipe.

Recipe (makes 12 cookies):

Almond flour: 1 and 1/2 cup

Self raising flour: 1 cup

Poppy seeds: 2 tbsp

Lemon rind grated: 1 lemon

Milk: 1/2 cup

Lemon juice: 1/2 lemon

Honey: 2 and 1/2 tbsp

Peanut butter: 1 tbsp

Energy bar of your choice: 1

Method:

Mix all the ingredients together. Put in the microwave for 30 seconds - it makes the mix more pliable. Divide into 12 equal parts and roll and flatten into cookies. Preheat oven to 180 degrees. Line a baking tray with parchment paper. Place the cookies on the tray. Chop the energy bar in small 24 pieces. Press in 2 of these pieces in every cookie. Bake for around 15-20 minutes (check after 15 minutes to see if the bottom is nicely browned). Let it cool down before eating. You can store these for about 5-6 days in air tight container.

Enjoy!