Arrowroot, Oats Badam Cookies

1/2 cup whole almonds

1/2 cup oats (i used Quaker quick cooking oats)

1/8 cup arrowroot powder

1/4 cup wheat flour

1 pinch ground cardamom

1 pinch salt

1/4 cup olive oil

1/4 cup honey

1/4 teaspoon vanilla extract

Grind almonds and oats to a fine powder(ensure blender is dry)Allow the ground mixture to cool down and add arrowroot powder, wheat flour, cardamom powder and salt. Mix thoroughly and set aside in a bowl. This is the dry mixture.In another bowl, mix oil, honey and vanilla extract. This is the wet mixture.Combine the wet and the dry mixture. Gently mix and ensure that there are no lumps.The cookie dough will be of a thick liquid consistency. Preheat oven @ 180cPlace a parchment sheet on a baking tray. Take a small amount of batter(little lesser than the size of a poori ball) and place on the sheet. Flatten it gently and prick using a fork(optional).

Arrowroot Nut Butter Popovers

1 cup arrowroot powder

1 cup milk

3 eggs (pasture raised)

1/2 cup nut butter (organic, choice, I used peanut butter)

1/2 teaspoon sea salt (unrefined)

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon (optional)

coconut oil

muffin

Almond-Arrowroot Crackers

3 cups almond flour (lightly packed, weighed out it was 11 oz., 311.8 grams)

4 tablespoons arrowroot flour (/powder, or tapioca starch)

2/3 cup flax meal (I use a 50:50 mix of dark & golden)

2 teaspoons baking powder

1 teaspoon sea salt

1 tablespoon onion powder

2 teaspoons coarsely ground black pepper (I use 2 tsp.) 2 tablespoons oat (fiber, omit for gluten-free) 1/4 cup grated parmesan cheese

3/4 cup tap water (warm)

2 tablespoons extra virgin olive oil