POMPOM SHORTBREAD PISTACHIO CARDAMOM COOKIES
1.5 cup of PomPom Paddock Cauliflower Flour mix
1 cup of pistachios ground in the coffee grinder + 2 tbsp of coarsely chopped pistachios
1 tsp of cardamom
1 heaped tsp of monk fruit sweetener
6 tbsp of softened coconut oil (Important not melted)
1 tbsp of melted honey or other liquid sweetener of choice.
2 tsp of lemon juice
1 tsp of vanilla essence
Play around with sweeteners you have. You can omit monk fruitand add more honey or other liquid sweetener. Adjust sweetness to your taste.
Anna Behman, Culinary Nutrition Expert and Instructor
Preheat oven to 180 degrees. Mix all dry ingredients in one bowl and all wet ingredients inanother. Two tbsp at a time add dry ingredients into wet. Mix until well combined. Cover the bowl with a plastic wrap or use a beeswax wrap if you have them.
Transfer the bowl to the fridge for 30 min. Scoop 1 tbsp of the mixture. Roll between your palms and press down forming a round shape cookie. Place cookies on a baking tray lined with parchment paper or silicon baking mat. Sprinkle with crushed pistachios. Bake for 15-16 min.
Cool the cookies down for 15 min on the baking tray (Important! don’t touch them). Transfer to a cooling rack and let them cool down completely. Store in the fridge in the airtight container.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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