Biscuits

Makes about 4 dozen bite-size biscuits.   

If you crave a little snack, I recommend these little bites. They are really easy to make, and they refrigerate and freeze well in a tight fitting container. I confess that I wanted to make them gluten free and I baked them with almond flour. The taste was delicious but cutting was a bit of a challenge; it was crumbling. If you happen to try them with almond flour and are successful, please let me know.   

INGREDIENTS:

• 7 tablespoons unsalted butter, cut into small pieces, at room temperature

• 4 ounces mixed dried fruits and nuts, 1 cup (See Note)

• 1 cup old fashioned whole grain rolled oats

• ¾ generous cup flour

• ¼ cup maple syrup

PREPARATION:

1. Preheat the oven to 350F.

2. Line 8x8 pan with parchment paper extending the paper over the rim to make it easier to lift.  

3. In a food processor fitted with the steel blade, pulse the butter, dried fruits/nuts, oats, flour and syrup until the mixture clings to the blade and almost forms a ball.  

4. Press into the baking pan, packing the mixture with your hands, smooth the top and straighten the edges. Prick lightly with a fork. 

5. Bake for about 30 minutes, or until firm to the touch. 

6. Place on a wire rack to cool for 10 minutes. Lift the paper and cut the biscuits with a serrated knife into the size of your choice. I cut them into 1-inch squares.   

7. Cool on a wire rack.

NOTE:

A mixture of dried fruits and nuts combined are available in small packages.

Lemon Shortbread

Makes about 3 dozen finger size cookies.  

Easy, quick, and delicious with tea, or any other time, this shortbread remains fresh, refrigerated or frozen in a tight-fitting container.  

INGREDIENTS:

• 2 cups superfine blanched almond flour

• ½ cup, scant measure confectioner’s sugar

• Zest of 2 lemons

• ½ cup sliced, blanched almonds

• 1/3 cup extra-virgin olive oil

PREPARATION:

1. Preheat the oven to 325F

2. Line an 8x8 baking pan with parchment paper extending the paper over the rim to make it easier to lift.

3. In a medium bowl combine the almond flour, confectioner’s sugar, lemon zest and almonds. Slowly dribble in the olive oil and mix with a wooden spoon to combine.  

4. Switch to your hands and keep combining. Do not add additional oil when the dough is not sticking; that is what gives the cookies the crumbly texture.   

5. Press the dough into the baking pan, packing it with your hands. .

6. Be sure to straighten the edges and prick with a fork in straight lines. 

7. Bake for 25 -30 minutes, the top should be firm to the touch.  

8. Place on a wire rack to cool for 10 minutes. Lift the paper and slice the shortbread with a serrated knife to the size of your choice. I cut them into rectangles, 2 inches long and ¾ inches wide.   

9. Cool on a wire rack.  

Plum Walnut Crumble

Makes 4-6 servings.

Towards the end of the summer season, in September and October, I like to make this not sweet, gluten free dessert, which can be assembled and refrigerated at any time and then baked as needed.

INGREDIENTS:

• 1 ¾ pound Italian plums, about 25

• ¼ cups sugar

• 1 tablespoon cognac or fruit flavored brandy

TOPPING INGREDIENTS:

• 1 ¼ cups walnuts, about 4 ounces

• 3 tablespoons extra virgin olive oil

• 3 tablespoons sugar

• 1 teaspoon cinnamon

PREPARATION:

1. Preheat the oven to 400F

2. Grease an oven proof dish (10 x1 ½ ) with olive oil.

3. Rinse, dry, pit and cut the fruit into quarters. Place in a bowl and toss with the sugar and brandy.

4. Spread the fruit in the dish.

5. In a food processor fitted with the steel blade chop the nuts coarsely. Transfer to a dish, add the olive oil, sugar and cinnamon. Combine.

6. Sprinkle evenly over the fruit and bake for about 25-30 minutes, until the fruit is almost soft.    

Chocolate Coconut Truffles

Makes about 3 dozen truffles.

Theses truffles have a distinct taste of chocolate and coconut. No baking is required, they are easy to make and gluten free. They keep very well refrigerated or frozen. A lovely treat at any time. 

INGREDIENTS:

• 1 3/4 cups superfine blanched ground almond flour

• ½ cup finely shredded unsweetened coconut

• 1 ½-2 tablespoons olive oil

• 4 tablespoons maple syrup

• 1 teaspoon vanilla extract

• ½ cup semi-sweet chocolate chips

• 3 tablespoons unsweetened cocoa powder

PREPARATION:

1. Place the almond flour, coconut, olive oil, maple syrup, vanilla extract and chocolate chips in a food processor fitted with the steel blade.  Pulse BRIEFLY until cookie consistency is formed.

2. Transfer to a bowl.

3. Place the cocoa powder on a sheet of wax paper.

4. With your hands, shape level teaspoons of the mixture into balls and roll in the cocoa powder.   

5. I store the truffles in the refrigerator or freezer in a tight-fitting container with wax paper between the layers.   

Banana Oat Bars

Makes 18 bars.

A morning or afternoon nutritious pick up, this recipe is no fuss and refrigerator friendly. Store in a tight-fitting container with wax paper between the layers.    

INGREDIENTS:

• 2 large ripe bananas

• 2 tablespoons maple syrup

• 4 tablespoons olive oil

• ½ teaspoon ground cinnamon

• 7 ounces whole rolled oats, 2 ½ cups

• ½ cup walnuts, toasted, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 9x9 pan with parchment paper extending the paper over the rim to make it easier to lift.

3. In a large bowl, mash the bananas with a fork into a rough paste. Add the maple syrup, olive oil, cinnamon, oats, and walnuts. Use a wooden spoon to combine well.

4. Spread in the pan, smooth the top and press down tightly with your hands.

5. Bake for 20 minutes, the top will be firm to the touch.  Lift the paper and use a serrated knife to slice into 1 x 3-inch bars while still warm.

6. Place on a wire rack to cool completely.