Lemon and Poppy Seed Cookies

Inspired by the book I Quit Sugar.

photo 2


2 tbsp rice bran oil
2 tbsp granulated stevia (I use natvia)
½ tbsp lemon zest
½ tbsp lemon juice
1 ¾ cup almond meal
pinch of salt
1 tbsp poppy seeds
1 egg white, lightly beaten


Preheat the oven to 180C. In a large bowl, combine the oil, stevia, lemon zest and lemon juice. Add the almond meal, salt and poppyseeds and work withyour fingers for five minutes to release the oil in the meal form a good dough. Roll out the dough to about 1.5 cm thick, then cut into shapes using a cookie cutter or simply roll into a small sized ball and lightly flatten with the back of a fork. Brush with the egg white to give the cookies a pretty gloss. Bake for 6-8 minutes until lightly golden brown around the edges.

Makes 12-16


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