RECIPE OF THE MONTH

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Linzer Heart Cookies

 

Ingredients:

2 1/2 cups blanched almond flour

1/2 teaspoon Celtic Sea Salt

1/2 cup grapeseed oil

1/4 cup agave nectar

1 tablespoon vanilla extract

1 cup raspberry jam

 

Directions:

In a large bowl, combine almond flour and salt.  In a smaller bowl, combine grapeseed oil, agave and vanilla.  Add wet ingredients to the dry ingredients.  Chill dough in freezer for 30 minutes. 

 

Between two pieces of parchment paper, roll out dough to 1/4 or 1/8 inch thick.  Use a cookie cutter to cut two hearts the same size.  Take a smaller heart cutter and cut out the center of one heart.

 

Press your thumb in the center of the solid heart to make an indentation and fill with jam.  Place the hollow heart on top of the jam covered heart.

 

Bake hearts at 350º n a parchment lined cookie sheet for 5-7 minutes until brown around the edges.

 

Makes 24 cookies.

 

Directions:

Brown the beef strips.  Add in the Bragg's Liquid Aminos and all the frozen vegetables.  Cover and simmer for about 30 minutes on medium heat.  Add in tomatoes and the mixture of flour/water.  Simmer for about 10 minutes and then serve.