Gluten Free Biscuits/Scones/Cookies - Updated

1/2 c almond flour (finely ground)
1/2 c gf oat flour
1 T flax seed meal
1 t vanilla extract
1/4 t baking soda
1/2 t salt
3/4 t baking powder
1 T butter, softened
1 large free-range eggs
a little bit of milk/kefir/yogurt if dough is dry (I usually add 2 T yogurt)

Mix everything together and place on lightly oiled baking sheet in little mounds, about 1 1/2 inches in diameter
Bake at 350 for 8-10 mins

Optional Additions:
     1 t maple syrup or honey
     1/4 c chocolate chips
     1/4 c dried fruit
     1/2 tsp cinnamon
     sub out oat flour for all almond flour to make grain-free

Lebanese Easter Cookies

In our family it is tradition to have a huge Easter celebration that includes traditional Lebanese cuisine, an element of which are the cookies, traditionally made by as many of the women of the family that can attend, and made by the dozens.  It's a wild and busy day, but full of fun and laughter and toddlers underfoot.

This year I had to make a grain-free version since I am gluten intolerant, and haven't been able to eat grains without discomfort during this pregnancy.  This is the recipe adaptation I came up with that preserves the original taste and texture, though I wasn't able to get the dough firm enough to hand shape, so they are scooped and flattened into little disks.  (We usually hand shape them in to Christian symbols such as crosses, fish, and baskets.)  One of my aunties thought they were even better than the "original" and my mum preferred them as well!

Lebanese Easter Cookies (Kaik) Grain Free (Primal)

makes 24-30 2" cookies

1/2 c warm-hot whole milk

1/2 c unsalted butter, melted

2 large eggs

1/4 - 1/3 c honey

2 t yeast

1 T anise seed, finely ground

1 T + 1 t mahleb, finely ground (bitter cherry pit)

1 t ground cinnamon

1/4 t ground nutmeg

pinch of sea salt

1/4 c finely ground flax seed meal

2-4 c finely ground almond flour

2 T sesame seeds

1 eggwhite

Preheat oven to 350f

Combine warm milk, melted butter, eggs, and honey in a bowl, stirring to blend and dissolve honey.  Allow to reach a comfortable temperature, no longer hot, but warmer than room temperature.  Add in yeast and stir gently to distribute.  Set aside.

Combine spices, salt, flax meal and 2c almond flour, mixing well.

Pour wet ingredients into dry ingredients, mixing thoroughly.  Add additional almond flour as needed until dough resembles cookie dough - malleable but very soft.  It is essential  to have a soft dough so that the cookies do not end up dry and brittle.

Using a cookie scoop or two spoons, place rounded balls of 1" diameter onto lightly oiled cookie sheet.  Flatten balls to 1 cm thickness with the back of a spoon, spread egg white on surface, and sprinkle generously with sesame seeds.

Bake at 350f for 12-18 mins, until lightly colored.

The Boy's happiness for his cookie: he wouldn't stop dancing around for the joy in his tummy, so this is the best of his photos.