Try these new plant based cardamom (one of our single origin spices)and lemon cookies – best served with our chai tea!
Hands up, who thinks cardamom pods only belong in savoury dishes?
Well … let’s bust that myth and these cookies are just the recipe to do it.
Ujamaa Spice cardamom pods have a wonderful citrus note to them so they make the perfect pairing with lemon.
Give these a try, I promise you’ll love them. They’re citrusy, soft and chewy and the cardamom gives a gentle warmth. Best served with Ujamaa Spice single origin chai tea.
These cookies are refined sugar-free and makes 4 cookies ( but easy to scale up )
Ingredients
* 60g plain flour
* 1/2 tsp baking powder
* 1/4 tsp Ujamaa Spice cardamom ( approx 4 pods )
* 60g coconut sugar
* pinch of salt
* 40g almond butter
* 15g coconut oil
* 30g soya milk
* 1 tsp lemon zest ( approx 1 lemon )
Instructions
- Pre-heat the oven to 180c fan
- Remove the seeds from the cardamom pods and grind in a pestle & mortar. set aside
- Weigh the coconut sugar, flour, baking powder, cardamom and salt into a bowl
- Mix well to ensure no lumps remain
- Melt the coconut oil and add to the dry ingredients along with the almond butter and soya milk
- Stir in the lemon zest
- Mix well until it forms a soft dough
- Divide the mixture into 4 equal amounts
- Roll them into balls, flatten into discs and place on a lined baking tray
- They will spread whilst cooking so keep a gap between them on the tray
- Cook for 10 minutes until golden then remove from oven and leave to cool on the tray for about 5 minutes then transfer to a wire cooling rack. They will set and get slightly crunchier as they cool
- Store in an airtight container
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