This is what I made today. Easy and yummy.
Gluten Free Sesame Cookies
1 ¼ cups blanched almond flour, ¼ teaspoon celtic sea salt, ½ teaspoon baking soda, ⅓ cup agave nectar, ⅓ cup tahini (raw or roasted, though roasted will give more flavor) 1 tablespoon grapeseed oil, 1 tablespoon vanilla extract, ¼ cup sesame seeds (hulled or unhulled -I used hulled)
In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, blend together agave, tahini, oil and vanilla
Blend the dry ingredients into the wet
Form the dough into 1 inch balls and roll in the sesame seeds
Place on a parchment lined baking sheet and flatten
Bake at 350° for 8-10 minutes until lightly brown
Cool on baking sheet
Makes 14 cookies
This is from http://www.elanaspantry.com/sesame-cookies/print/
P.S. Today I didnot roll them in sesame seeds and they turned out so good. It made making them a little faster. I just used a fork and pushed it down a little.
The other recipe for the cake was quite easy also.
SCD Lazy Daisy Cake (SCD)Cake
2 Eggs 1/2 cup Honey 1 teas. Vanilla Extract 2 cups Almond Flour 1 teas. Baking Soda 1/4 tsp. Sea Salt, 1/2 cup Yogurt or Yogurt Cream (yogurt made from half and half), heated just to room temp (I used the top of the can of coconut milk with a little vinegar or you could use Lemon juice) 2 TBSP Butter, melted
Topping:1/3 cup plus, 1 TBSP Honey,1/2 cup Butter, melted1 cup Unsweetened Shredded Coconut
Preheat oven to 350 degrees. Butter an 8" x 8" baking dish. (I use a pyrex dish)For Cake: In a large mixing bowl, beat eggs, honey, and vanilla until combined well and just a bit frothy, about one minute. In a small mixing bowl, combine flour, baking soda and salt. Then add to the egg mixture and beat just until combined. Beat in yogurt and melted butter. Pour into buttered baking dish and bake about 30-35 minutes, until cake tests done. Let cake cool for about 20 minutes.
For Topping: In a small saucepan melt butter and stir in honey until combined. Then stir in coconut. Spread over cake. Place under the broiler for about 3 to 4 minutes until browned and bubbly. Watch it closely, once it browns it doesn't take long to burn. Cool and enjoy! It seems like the next day it was even better.
This cake is quite yummy too. The only change I made was to the yogurt. It turned out great.
Thanks again to Elana and Mrs. Ed for their terrific recipes.