Date Brownies

1/2 c honey
3/4 c pitted dates--chopped
3/4 c almond flour
1 t baking soda
1 t fresh lemon juice
1.5 stick butter--softened
2 eggs beaten
2 oz pecan nuts--crushed
1/4 t salt

Preheat oven to 300 degrees F
Line an 8 in square pan

Place the honey in a medium pot and heat on medium. Add the dates, almond flour, baking soda and lemon juice and stir. Then add the butter and when melted add the beaten eggs, pecan nuts, salt and combine well. Remove from heat and pour mixture into the pan and bake for 30 minutes or until top feels firm. (It took 40 minutes for my batch).

Let cool for 10 minutes, cut. Let cool completely and store in refrigerator in an airtight container.

--Sandra Ramacher

*They really look like chocolate brownies! The dates definitely bring out a sweet flavor... it's not quite chocolate, but is super good!

Crusty Onion Rolls

3 c almond flour
1 t baking soda
1 c cheddar--grated
1 t salt
1 t ground pepper
1/3 c finely chopped onions
1/4 c butter
2 T honey
2 eggs
olive oil
(I threw in a handful of rosemary)

Preheat oven to 330 degrees. Line cookie sheet.

Combine the almond flour with baking soda, cheddar, salt, pepper, and onions. In another bowl, whisk the butter with the honey and eggs until frothy. Add the almond flour mixture to the egg mixture and knead together.

With slightly moist hands, form the dough into 6 buns and place onto the lined baking tray. Trace a cross across the top of the rolls with a sharp knife and brush with oil.

Place a heatproof dish with water into the bottom of the oven (this will make the rolls nice and crusty). Bake for about 15 min, then turn oven down to 300 degrees and bake for another 15 minutes. The rolls should feel firm and be nicely browned. Take out of the oven and let cool. Refrigerate in an airtight container.

--Sandra Ramacher

**Super good!!**

Almond Crescent Biscuits

3 egg whites
1 t vanilla extract
1/2 c honey
3 c almond flour
1 c slivered almonds

Preheat oven to 340 degrees. Line 2 cookie sheets.

Place the egg whites into a medium bowl & whisk until bubbles form. Add the vanilla extract & honey and whisk again until think and creamy. Fold into the almond flour and mix to form a thick paste.

With moist hands form 1/2 in thick rolls about 3 in long. Then roll them in the almond slivers. Place onto the baking track and form into a crescent.

Bake the biscuits for 30 min or until they start to brown lightly. Cool completely and store in an airtight container.

--Sandra Ramache