Healthy Blender Recipes

Gluten Free Mantecado - Vegan Almond Lemon Cinnamon Cookies

vegetarian vegan dairy_free gluten_free egg_free soy_free mixer
  • 1/2 cup (about 50 gms) almond meal
  • 1/4 cup (about 40 gms) coconut palm sugar
  • 1/3 cup (about 50 gms) buckwheat flour
  • 1/3 cup (about 40 gms) white rice flour
  • 1/4 cup (about 50 gms) olive oil, coconut oil, or grapeseed oil
  • 2 tsp grated lemon zest
  • 1/2 tsp pure vanilla extract
  • ground cinnamon for dusting
  1. Preheat oven to 150 / 300
  2. In a stand mixer beat the sugar and oil together.
  3. Slowly add in the almond meal, lemon zest and vanilla essence.
  4. Then add in the flours.
  5. You might need to add in a tiny bit more oil to get the right consistency.
  6. Roll small balls of dough in the palm of your hands.
  7. Place on a greased cookie sheet or a sheet lined with baking paper and press gently with a fork
  8. Sprinkle each pressed cookie with cinnamon.
  9. Bake for 20 minutes.
  10. Turn off the oven and allow the oven to cool with the cookies inside.
  11. The cookies should harden. 
  12. Allow to cool completely before devouring. YUMMO!
  13. This mixture makes 12 small cookies.

Piggy Cooking Tips

the best way to store lemons

Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.