Lemon Lavender Biscuits – A Raw Treat

Published January 13, 2012 by Polana Fowdrey

The weather here in the South of England is unseasonably clement and I can’t help but start thinking of Spring. My balcony is looking sad and in need of attention and I’m itching to get out there and start planting up my greens.

To get me in the mood and sustain all that activity, I’m going to make some of these biscuits, which just sing “summer” every time.

Lemon Lavender Biscuits

Equipment:

Dehydrator or fan oven, blender or grinder

Ingredients:

1 cup almond pulp from making almond milk (this works particularly well if the pulp has been subsequently dried and then ground into a flour, but this is not strictly necessary)

1 cup oat flour (rolled oats ground in a dry blender or grinder to make a fine flour)

2 dsp agave nectar (substitute your favourite sweetener if you prefer)

1 dsp mesquite powder (gives a lovely caramel depth to the flavour, as well as providing a nutrient boost)

1 dsp lavender flowers (I collect these in the summer and dry them for future use)

1 dsp purple corn flour (a superfood hit with the added benefit of imparting a gorgeous colour)

The juice of 1 lemon (organic, of course!)

Method

Mix everything together and shape into biscuits. Press a few extra lavender flowers on top for decoration.

Dehydrate for several hours until the biscuits are as crunchy as you like. They will go completely crisp if dehydrated long enough, but are equally delicious with a bit of chew.

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