Happy Hump day! It’s Wednesday and that usually means you have made it through 60% of the work week and really it’s all down hill from here. But this week is even better…you know why???
And a four day work week means that you’ve actually made it through 75% of the work week by now. Well done you! I can honestly say that I’m really looking forward to this holiday weekend. Some rest, relaxation, time with family, and a few treats all sound like the perfect end to what has been a very hectic week so far.
Most years I get to celebrate Easter with my Greek family back in Adelaide, but unfortunately a visit interstate just wasn’t possible this year. Since my family doesn’t make a big deal about Easter, I always loved spending it with my Greek family. Their company is great, but their food is even better! At easter time my Greek Momma cooks up a storm of traditional delights such as avgolemono soup, which is served after midnight mass to mark the end of lent. But the one thing the whole family looks forward to most is my Greek Momma’s Flaounes, a traditional easter bread filled with cheese and sultanas. My Greek Momma’s son told me I should have a crack and make them gluten free…
I pondered it over for a minute, but thoughts of lead weights not bread rolls filled my mind so I decided to give that challenge a miss.
I opted for something much simpler instead: cookies. When it comes to gluten free baking I find cookies are always a reliable option. They stick together better, and there is no need for any fancy gums or 10 different types of flour. So for me, cookies are where it’s at. And this recipe couldn’t be any simpler! I used this recipe from Elena’s Pantry as inspiration for the biscuit base, then dressed them up a bit to make these lovely Lemon Snow Eggs.
Lovely Lemon Snow Eggs
(Gluten free, Grain free, Dairy free, Vegan, Low FODMAP)
- 2 cups almond flour
- 1/4 tsp sea salt
- 2 tbsp coconut oil melted
- 2 tbsp brown rice syrup or other liquid sweetener
- Zest of 2 lemons
- 1 tbsp lemon juice
- 1.5 tsp chia seeds
- 1 tbsp poppy seeds
- Egg shaped cookie cutter
- 1/2 cup powdered sugar OR Sugar Free Protein Frosting (see below)
- Lemon juice
- Unsweetened desiccated coconut
- Pre-heat oven to 350°F (175°C). Line two baking sheets with baking paper and set aside.
- In a large bowl combine the almond flour and sea salt. Mix with a fork to combine.
- In a separate bowl whisk together the coconut oil, brown rice syrup, lemon zest and lemon juice.
- Add wet ingredients to almond flour mixture and mix thoroughly to combine. The dough will resemble bread crumbs at this stage.
- Fold chia and poppy seeds into the mixture. Then using your hands, carefully shape the dough into a ball.
- Roll out dough between two sheets of baking paper to 1/4 inch thickness. Use the cookie cutter to cut out shapes and carefully transfer to baking pan.
- Cook in pre-heated oven for approximately 5 minutes, or until lightly golden. Let cool slightly on pan before transferring to cooling rack.
- In a small bowl combine powdered sugar with a small squeeze of lemon juice. Stir to form a thick paste. If frosting is too thick for your liking, continue adding lemon juice until it reaches your desired consistency.
- Place desiccated coconut in a small shallow bowl. When cookie have cooled completely, frost them with icing then roll in coconut and serve.
- Store biscuits in an airtight container and keep in a cool dry place. Best if consumed within 2 – 3 days.
To download a printable version of this recipe click here: Lemon Snow Eggs
They are not as special as Flaounes, but I’m sure my Greek Momma would approve no less!