Sugar Free Kitchen

With Lemon Curd and Blueberry Compote

• 2 cups almond flour
• 1/4 cup date puree
• 1/4 cup oil
• 2 tsp. pure vanilla extract
• 1/8 tsp. salt

Blend together date puree, oil and vanilla. Add almond flour and salt and mix well. Dough should form a soft dough consistency. Shape into 13 balls using approx. 2 Tbsp. of dough for each one. Place on baking pan and using your thumb make an indent in the center of each ball, shaping and pinching together any large cracks around edges. Add filling of choice. Bake in a 350°f oven for 15-20 min. Cookies should be slightly brown and firm to touch.

Lemon Curd and Blueberry Compote can be added after baking. Some other fillings such as sugar free jam, fruit compote or sugar free chocolate could be added before baking.

Lemon Curd

• 2 egg yolks
• 1/3 cup date puree
• zest of 1 large lemon
• juice of 1 large lemon (approx.1/4 cup lemon juice) a bit more is fine.
• 3 Tbsp. butter (melted)

Whisk everything together in a heatproof bowl. Place over a small pot of simmering water and cook while stirring until thickened (8-10 minutes). Remove from heat and cool.

Blueberry Compote

• 1 cup fresh or frozen blueberries
• 2 Tbsp. date puree

Mix together in a small sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool.

Enjoy☺