3 cups almond flour
1 stick butter
1 teaspoon water
1/4 - 1/3 cup honey
1/2 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
pinch of salt
1 teaspoon baking soda
1. Blend ingredients in a bowl. Mix until the dough is dry enough and not sticky to work with. Add more almond flour if necessary.
2. Place dough in fridge or freezer for approx. 15 min - 1/2 hour.
3. Roll the dough out and cut with cookie cutters. Bake at 350 degrees F (180 C) for 10 min.
Roll the dough between 2 pieces of buttered wax paper and there's no problem with it sticking.
Nutty Nut Nog
(tastes just like egg nog)
1 cup pine nuts or macadamia nuts
2 cups spring water
2 medjool dates, pitted and soaked 2 hours using 1 cup of water above
1 tsp. Frontier alcohol free vanilla
dash of cinnamon
dash of cardamon
dash of salt
Blend all ingredients until smooth.
Serve with a dash of freshly ground nutmeg.
Cranberry Apple Cinnamon and Ginger Punch
5 pounds Empire or Spartan Apples
1 8 oz, package fresh cranberries juiced
1/2 cup beet juice
4 inches ginger root juiced
1 teaspoon freshly ground cinnamon
Juice the apples, take one cup of the juice and blend in a blender with cranberries.
Strain. Juice the beets with the ginger and add the cranberry apple mixtures to the remaining apple juice.
Add the cinnamon and stir well.
Chill and serve.
Yields approx. 1 gallon
from Erika Wolf- The Power of Raw
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