For the best results, I recommend using the grams measurements. Alternatively, use the spoon and level method to measure the flour where you fluff up the flour in the container, use a spoon to add it to a measuring cup and level it off with a knife. Using a measuring cup to scoop the flour out of the container will pack it in the measuring cup and make the cookies crumblier. Instead of using almond flour, I’ve had success with using 100g oat flour OR 50g fine white rice flour. After you mix your cookie dough, let it sit for a few minutes as it will thicken up. I prefer the cookies with almond flour as they’re less dry and crumbly. I haven’t tested this recipe with any other flour.
The softer your cookie dough, the richer and more ‘buttery’ your final cookies will be. If you’d like softer cookies, feel free to add 1-2 tablespoons of peanut butter or maple syrup. If you’d like drier cookies, add 1-2 tablespoons of almond flour.
- fresh lemon juice
- grated lemon zest
*Raisins are the more economical choice here (golden or purple raisins), but I happened to have dried apricots on hand so I used those instead of buying raisins specifically for this recipe.
- yellow onion
- fresh grated ginger
- carrots
- brown lentils
- tomato paste
- chopped dried apricots or raisins*
Delicious with or without the alphabets. All ingredients can me mixed out with what you have on hand. Use frozen or fresh onion if desired. Mural of Flavor is a Penzies brand spice blend, yummy but not necessary.
- beef broth
- bag frozen meatballs
- bag frozen soup mix
- crushed garlic
- crushed tomato
- Great Northern beans
- corn
- sage
- Mural of Flavor
- dried onion
- dried alphabet letter pasta
nti-inflammatory
Antioxidant
Cancer-fighter
Pain-reducer (analgesic)
Fever-reducer (antipyretic)
Diabetes-preventer
Liver-protector (hepatoprotective)
Blood vessel-protector
Anti-stress solution
Immune-booster
- frozen peas
- vegetable broth – or bone broth as an alternative if serving warm
- packed basil
- crispy almonds or pine nuts
- juice from one lemon
- Sea salt
- black pepper
- Dijon mustard
- apple cider vinegar
- medium golden or red beets
- walnut halves
- baby spinach leaves
- medium beets - cleaned and cut in half
- baby spinach greens
- chopped walnuts
- maple syrup
- frozen orange juice concentrate
- balsamic vinegar
- extra-virgin olive oil
- salt and pepper to taste
Make ahead tip*: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!
- For the Crust:
- powdered sugar
- For the Whipped Cream Cheese Filling:
- powdered sugar
- freshly squeezed lemon juice
- unflavored gelatin
- ⅓ cup water
- frozen whipping cream
- boneless skinless chicken breasts
- baby red or gold potatoes
- salt or to taste
- pepper or to taste
- dried thyme
- dried basil
- dry Ranch seasoning divided