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Wood sorrel is often mistaken for the traditional Irish shamrock, so in this spirit whip up your own ‘shamrock’ butter with the bright, almost lemony sorrel instead. If you had visions of mint shamrock shakes when you read shamrock butter and want to try mint butter instead, I welcome the idea although I have yet to try it myself.
This beautiful French dish is perfect for breakfast or even dessert. It is traditionally served with Black Cherries, but any stone fruit or berry will do. This is a gluten-free version using almond flour based off of Lizzy Marshall’s Apple Clafoutis that she made for Lilly’s Table previously. If you want it to be less sweet, skip sprinkling on the powdered sugar.
Fresh sliced peaches are lightly touched with a sprinkle of almonds and almond extract. Amaretto or vanilla could work in a pinch instead.
On my quest to create a mesquite, vegan, gluten-free dessert for Tucson Food Day, I created these almond based delights using both almond meal or flour with almond butter. They are reminiscent of a peanut butter cookie with their own unique mesquite infused flavor.
Fluffy, gluten-free, low-glycemic pancakes are attained through beating the egg whites and adding almond flour. A splash of almond extract will add to the flavor, but it is an optional addition. There are lots of options to make these pancakes your own including the milk & flour you prefer to use at home.
