I love to experiment with different flours, especially quinoa flour as it’s so full of protein. I also love to use almond flour in baked goods, as it gives for a sweet/nutty texture and makes virtually anything you bake, lighter.

I had a good friend coming over for tea -she’s as into green tea as I am, so I decided to roll out my best wedding China (it hasn’t seen the light of day for quite a few years,) and try to impress her with the kind of cookie that we drool over at a seriously over-priced/pretentiously-healthy cafe down the street. Since all their cookies and cupcakes are infused with herbs and essential oils, I decided on lavender. Lavender essential oil is wonderful in cupcakes, cookies or infused into cream & ice cream, but it’s easy to overdo – I had to make these twice, as I put way too much lavender in the first batch.

Lavender Almond and Quinoa Cookies

1 stick butter

1 & 1/4 cups almond meal

1cup quinoa flour (available at most decent health food stores.)

1tsp baking soda

1/2tsp sea salt

2 tbsp brown rice syrup

2tbsp agave nectar

2 drops of lavender essential oil

Pre-heat oven to 325 F

Place all the ingredients in the food processer and blend until you have a sticky dough.  With your fingers, dig out a walnut sized lump and roll between your palms to form a ball. Press the ball down to form a disk and place on baking sheet

Bake for 14 minutes or until lightly browned on top.