Now as the cooler weather has reached us all I wanna do is Bake!
These small and sweet cookies are made with barley and spelt flour and more like a healthy whole food version of petit four because I'm so fanatical about middle eastern and persian food these hit the spot with the fragrant rosewater
1 cup spelt flour
3/4 cup barley flour
1 tablespoon rosewater
1 tablespoon cardamon powder
3/4 cup panela sugar (similar to rapadura low gi and rich in minerals)
1/2 cup almonds (grind up in a coffee grinder or food processor)
2 tablespoons fresh lime juice
2 tablespoons millet milk or no dairy milk
1 tablespoon aluminium free baking powder (available at health food shop or organic retailer)
1/4 organic sunflower oil (or use coconut oil)
Preheat oven t 17o degrees
Mix the flours, baking powder in a bowl together and set aside
Put the milk, lime juice, oil, sugar, oil and rosewater in a bowl and whisk, add this mixture to the flour mixture and use your
hands to mix into a dough, make little balls and roll in the almonds and put on a lined baking tray and bake for 15-2o
minutes.
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