Monday, November 27, 2017

Chocolate Almond Lavender Cookies Recipe!



Greetings Chocolate and Cookie Lovers!

Celebrate the holiday season and warm up your kitchen by baking Chocolate Almond Lavender Cookies. These lovely bitter-sweet cookies are super yummy, easy to make and they make a great holiday gift too!

Ingredients: (Makes 30 cookies)

1 Stick sweet butter melted and cooled at the room temperature (vegan version use Earth Balance butter)
1/2 almond milk room temperature
1/3 Cup sugar
1/2 Cup cocoa powder (unsweetened)
1 1/2 Cups spelt pastry flour
1 Cup lightly toasted almond slivers
1 Tsp. organic culinary lavender buds

Directions:
1. In a food processor mix almond milk, melted butter and sugar. Let it stand for about 10 minutes for the sugar to dissolve, then pulse a few more times.
2. In a bowl mix flour, lavender buds and cocoa powder. Then, gradually add to the mixture in the food processor and pulse a few times, until they form a coarse mixture. Do not over mix because it makes the dough tough and cookies will come out dense.
3. Add almonds and pulse 4 times.
4. Empty the mixture on a lightly floured surface (kitchen counter works just fine, not the titled kitchen counter though, it has to be a flat surface).
5. Gather up the dough and knead 2 or 3 times. Next, flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes. 
6. Preheat oven to 375 °F.
7. Take out the cookie dough  from the fridge and roll it out on a lightly floured flat surface (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a cookie sheet (cover cookie sheet with parchment paper 1st).  You can also sprinkle a tiny amount of sea salt, this is optional, but I do that because it makes these cookies even more decadent! 
8. Bake for 12-15 minutes.
9. Remove cookies to a cooling rack and let it cool for an hour before eating, serving or packaging.

Happy Baking!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2017 Lavender Design + Cuisine, All rights reserved.

Thursday, November 9, 2017

Lemon-Dill Hummus Recipe!

Pic. 1

Pic. 2

Pic. 3

Lemon-Dill Hummus Recipe! 

The beauty of making hummus at home is that you can play around with the Ingredients of your liking. I use a varieties of beans and fresh herbs when making hummus!  This is my white kidney beans, lemon-dill hummus, which can be enjoyed with pita bread, wholegrain crackers and even as spread on sandwich breads.

Ingredients (serving size 6):

1 Can white kidney beans (AKA Fagioli Cannellini bean), drained and rinsed.
1/4 Tsp. sea salt
1 Garlic clove pealed and roughly chopped
1/4 Cup Olive oil
2 Tbsp. freshly squeezed lemon juice
1 Tsp. lemon zest
1/2 Cup roughly chopped fresh dill
1 Tsp. small capers
1/2 Tsp. ground Cumin
A few dill sprigs for garnish

Directions: 
1. In a food processor add all the ingredients and process until the mixture is creamy, pic. 3. 
2. Place the hummus in a bowl, drizzle some olive oil, and garnish with lemon rind, capers and dill, pic. 2
3. Toast pita bread lightly, place a spoon full of hummus on it and garnish lemon rind, capers and dill, pic. 1

Enjoy!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Copyright © 2017 Lavender Design + Cuisine, All rights reserved.