lemon cornmeal cookies

i adapted this recipe from cookinglight.com. the original recipe was very try and a tad uninteresting. i had to add some more butter and liquid. i think the addition of rose flower water is nice. the original calls for water so you can sub it with no problems.

camera is having a fussy day so i'll post some pics later.

1/3 cup almond meal
1 1/3 cups organic spelt flour
1/2 cup yellow cornmeal
1/3 cup organic cane sugar
grated zest of 1 lemon
3/4 teaspoon ground cardamom
Dash of sea salt
4 tbl unsalted butter, diced
2 tbl rose flower water
1 lg organic egg

sliced almonds

preheat oven to 350°.

combine almond meal through salt in a food processor; process until combined. Add butter, rose flower water, and egg; pulse 3 or 4 times or just until combined.

Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with almonds.

bake 25 min.

cool a bit then slice.

berry lemon coffee cake

3/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup oatmeal
2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp ground cardamom
1/2 tsp sea salt
1/2 cup organic natural cane sugar
1 mashed ripe banana
2 tbl unsalted chilled butter, cut into small pieces
1 lg organic egg
juice of meyer lemon juice
3/4 cup almond milk
3/4 cup blackberries
1/2 cup raspberries
zest of 1 meyer lemon

1/4 cup organic natural cane sugar
3 tablespoons sliced almonds, chopped
juice of half of meyer lemon
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preheat oven to 350F.

combine flour, oats, almond meal, baking powder, baking soda, cardamom and salt in a small bowl, stir.
beat sugar, banana, and butter in mixer; beat at medium speed until blended. add egg and lemon juice, beat well.

ad dry ingredients and almond milk alternately, beginning and ending with flour mixture.

fold in berries and zest.

pour into a 9-inch square baking pan coated with cooking spray.

for topping combine sugar, lrmon juice, almonds and cinnamon and sprinkle over top. bake for 35 minutes. cool.

meyer lemon and ginger madelines

i was recently given a big ol batch of beautiful meyer lemons. they are my favorite. the flesh is thinner and the taste is more floral and fragrant and much juicer than ordinary lemons. i finally got around to using them this morning.

madelines are so light and delicate. lemon is a perfect flavor for them and the added spice of finely minced crystallized ginger makes the flavor have an even better zing to it.

i used almond meal and wow did that make this stand out even more. almond meal is a great addition to baked goods and can be bought already ground up at trader joes.

little foodie gave them his usual horray..perhaps only 1 thumb up this time though. if it seems like this kid will eat anything....he will, but some things are met with more ferver than others.

madelines molds are easy to find but if you don't have one feel free to use a muffin tin instead.




enjoy!

2 lg organic eggs
1/2 cup organic powdered sugar
5 tablespoons unsalted butter
1/2 cup almond meal
1/4 cup unbleached organic all purpose flour
1 teaspoon aluminum free baking powder
1/4 teaspoon vanilla extract
1 lg meyer lemon, zested and minced and juiced
2 tbl finely minced crystallized ginger
sliced, toasted almonds
preheat oven to 375F.

in a mixer beat eggs and sift in powdered sugar; add butter and beat until combined.

on low, blend in almond meal, flour, baking powder, lemon zest and juice, and vanilla. fold in ginger.
cover the bowl with a towel and let sit for 1 hour to let the flavors really meld..beleive me...don't miss this step!
stir batter then fill about 3/4 the way up in madeline mold. sprinkle with almonds. bake 10 mins. cool.