Last summer my mother and I braved the tiny, windy roads of Southern France, frequently getting lost, but enjoying mountainside towns, local artisans, and colorful farmers markets. At one point, we pulled our car off the side of the road to visit a farmer’s lavender stand, which turned out to be his old farm house. He had buckets of dried lavender and fresh lavender soaps. As I conversed with him in French, I discovered that he and his father had been farming their whole lives. We spoke of the traditional ways of extracting oils and how the countryside turns bright purple in the summer during lavender harvest. He gave us a huge bag of bright red and juicy cherries to munch on the drive home.
Enjoy this buttery cookies or as the French would say les biscuits!
- 1 cup almond flour
- 2 T coconut flour
- 1/2 tsp baking soda
- 8 T butter, softened
- 1 T maple syrup
- 1 tsp vanilla extract
- 1 T dried lavender
- 1 T fresh rosemary, finely chopped
- Raw honey, optional
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small mixing bowl toss together flours, baking soda, and chopped rosemary.
- Using the back of a wooden spoon (or mortar and pestle) gently crush the lavender to release the oils. Add this to the dry mixture.
- Whip butter and maple syrup. Fold in flour and mix until the dough comes together.
- Shape dough into a log shape and wrap in waxed paper. Refrigerate for 1 hour.
- Unwrap dough and slice into 1/2 inch round cookies.
- Bake for 10 minutes.
- While the cookies are still warm, brush with raw honey if desiring something slightly sweeter.
Today is my Dad’s birthday—if it were up to him, he would possibly eat cheese and bacon for breakfast, lunch, and dinner. I put together these savory pancakes as a special birthday treat combining his favorite foods!
When I was little, I used to stand at the edge of the kitchen counter helping my dad make pancakes on weekend mornings. On special occasions we would pack up the car and take our camping stove to the beach to enjoy a hot pancake breakfast. My dad has inspired me to keep a tradition of relaxing weekend breakfasts.
Sweet maple syrup is the perfect addition to these salty griddle cakes.
Happy Birthday Dad! Thank you for always encouraging me to excellence!
Bon Appetite, Caroline
- 1 1/2 cups almond flour
- 1 cup kefir or buttermilk
- 2 eggs
- 1/2- 3/4 cup sharp cheddar cheese, shredded
- 3/4 cup bacon crumbles
- 1 tsp baking soda
- Warm griddle to medium heat.
- Melt a pad of butter to grease the griddle.
- Using a large spoon scoop batter into heated griddle. Edges should immediately bubble.
- Flip and cook on the other side—do not overcook as almond flour will quickly dry out.
- Serve with butter and sweet maple syrup.
I use pastured pork bacon from US Wellness Meats. The pigs are farm raised and happily forage for grubs and roots. Their bacon is cured without preservatives or added sugar.
La porte verte—oh I dream of the day my front door is painted green! As I traveled in Europe last summer, my camera quickly filled up with pictures of old and modern, small and grand, weathered and fresh, green doors. While reminiscing of last summer’s travels —tastes of Europe’s beautiful farmer’s markets and exploring old cobblestone streets—I was inspired to make these spring green zucchini fritters.
Hues of green fill our home from our breakfast dishes to basil plants and seem to color every meal. Green is a color full of life and bountiful at the local market in this current hot season. I picked up some beautiful deep green zucchini the other day and as they got lost in my refrigerator, the recently discovered squashes are now transformed into buttery fritters!
Combining vegetables with a source of protein and fat—almond flour, eggs, parmesan, and creme fraiche—creates a light yet complete meal for a hot day!
Spring Zucchini Fritters
- 2 large zucchini squash, shredded
- 2 green onions, chopped
- 1 egg
- 1/2 cup parmesan cheese, shredded
- 1/2 cup almond flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- dash of paprika
- fresh ground pepper
butter or ghee
cultured creme fraiche or cultured sour cream
- Grate zucchini and place in a bowl. Using a wooden spoon, gently press down on zucchini to remove excess water and drain—zucchini squash is high in water content, which will make fritters soggy.
- Add all other ingredients and gently toss together.
- Heat a frying pan over medium to high heat.
- Melt a pad of butter or ghee and drop a scoop of zucchini batter. Batter should immediately sizzle in hot pan.
- Heat for 2-3 minutes until edges are bubbling and flip to cook the other side.
- Pan should cook about 4 fritters at a time. Repeat until all batter is used.
- Serve with a dollop of creme fraiche.