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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.
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.
Sugar Plums, or more sensibly, Italian Prune Plums, may very well be my favorite fruit and September is pretty much the only time you can find them in abundance. Beyond just nibbling on them, we always made a couple of Kuchens every year. If you can’t find these plums no worries, in September’s bounty almost any stone fruit would happily substitute in their place. This version substitutes in almond flour for half of the flour, but it doesn’t necessarily make this healthy, just a touch lower in white refined flour with a pinch extra protein.
Fresh herbs peak out through the almonds in little bursts of flavor. Almond meal or flour will both work for these quick, protein dense little crackers. Inspired by Elana’s Pantry’s gorgeous almond crackers.
