GF Rosemary Hazelnut Shortbread Cookies

This is a savory gluten free shortbread. Be patient as you work with the rather crumbly dough and allow extra time for chilling it in the freezer.   Makes 24 Cookies

Ingredients

2.5 cups blanched almond flour
0.5 teaspoon sea salt
0.5 teaspoon bicarb
1 cup hazelnuts, toasted & coarsely chopped
1 Tablespoon finely chopped fresh rosemary
0.5 cup grape seed oil
5 Tablespoons agave nectar or honey
1 Tablespoon vanilla extract

Preheat the oven to 160 degrees C FF. Line 2 large baking sheets with parchment paper.

In a large bowl combine the almond flour, salt, bicarb, hazelnuts & rosemary.
In a medium bowl whisk together the oil, agave nectar and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Roll the dough into a large log, 2.5 inches in diameter, then wrap in parchment paper
(Note: I find two smaller logs are easier to manage.) Place in the freezer for 1 hour, or until firm.

Remove the log from the freezer, unwrap it, and cut it into 1/4 inch thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until brown around the edges. Let the cookies cool on the baking sheets for 30 minutes. Serve.

 

GF THAI FISH CAKES

serves 4

INGREDIENTS

  • 500 g skinless white fish fillets of snapper, tilapia, John Dory, monkfish or cod (and pin boned – done over an upside down bowl) and cut into small pieces
  • 1/4 cup blanched Almond flour
    1/2 cup unsweetened coconut shredded and toasted
  • 3 large eggs
    1 Tab fresh minced coriander
    1 Tab fresh ginger, peeled & minced
  • 1 Tab scallions/spring onions, finely chopped (white and green parts)
  • 1/2 tsp sea salt
    1 Tab Fish sauce
    1 Tab lime zest
    2 Tab grapeseed oil

NOTE:  Another recipe added 1 tsp dried basil, freshly dried basil, freshly ground pepper to taste, 1/2 tsp ground paprika and of Thai curry powder and 200g shrimp

INSTRUCTIONS

1. Rinse fish, pat dry & cut into 1/4″ cubes.

2. In a large bowl combine fish, almond flour, coconut, eggs, coriander, ginger, scallions, salt, fish sauce and lime zest. Form the mixture into 2″ patties.

3.  Heat oil in a large skillet over med-high

Heat the oil or lard in a pan, over a medium high heat to cover the base.Cook 4-6 minutes per side,
until golden brown. Transfer to paper towel on a plate. Serve – garnished with coriander leaves and fresh lime slices.  Serve with your favourite sauce or salad and Enjoy!

NOTE 2:
If using frozen fish, thaw completely and pat dry before cutting into a smaller chunks and putting in a food processor.

When all nicely ground/minced and combined, transfer into a large bowl and add almond flour and chopped spring onion, stir until combined and form patties with your hands. You will get 10 patties.