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Well done for last week's cooking, I was very impressed to see how many of you made the lemon potatoes.  I tried them too, they were delicious! This week, I've found two delicious looking recipes for you to choose from, one is gluten free.  I hope you enjoy making them!

Almond gluten free cookies


  • 3 cups of fine ground almond flour
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 1 tsp baking soda
  • 1/2 cup honey 
  • 2 tbsp vanilla extract
  • 2 tsp almond extract
  • 2 tbsp sunflower oil
  • 12 maraschino (glace) cherries, halved



  1. Combine almond flour, salt, cardamom and baking soda in medium bowl. Set aside.
  2. Add honey (or agave) to small bowl and stir in vanilla/almond extracts to combine completely.
  3. Add honey/extracts to dry ingredients and mix thoroughly. Drizzle in sunflower oil and mix until completely combined.
  4. Scoop dough in slightly rounded tablespoons, roll into balls and lightly press down until about 1/2 inch thick. Cookies do not spread much at all. Make a thumbprint into center of each dough disk and firmly press in half of maraschino cherry.
  5. Bake at 350 degrees for 10 minutes or until light golden brown.  Allow cookies to rest for 5 minutes before transferring to cooking rack. They’re ready to enjoy after about 10-15 minutes.  Greek almond cookies keep for up to two weeks, covered in cool place.

Makes 2 dozen cookies.

The full recipe can be found here:

If you're allergic to almonds or dislike them, you could make a traditional Greek jam tart, called Past Flora


  • 1 cup sunflower oil
  • 3/4 cup orange juice
  • jar of jam (between 12-15 ounces works well)
  • 1/2 cup sugar
  • 1 tsp vanilla powder
  • 2 tsp orange zest (1 medium orange)
  • 3 1/2 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • almond slivers (optional)



For the method click here:


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