The gorgeous aroma of the cooked will make you fall in love with them. Add the purple food coloring for the cookies.
Prep time: 10 minutes
Cooking time: 14 minutes
Servings: 8
Ingredients:
Preparation:
Whisk the egg with the heavy cream till get yellow mass. Add the dried lavender and ground cardamon. After this, add the butter and almond flour. Sprinkle the mixture with the stevia and baking powder. Take the fork and stir it carefully to get the non sticky dough. After this, add the pumpkin seeds. You can crush them gently. Then roll the cookies and use the cutter to make the desired shape of the cookies. Put the cookies in the instant pot and cook them at the pressure mode for 14 minutes. Chill the cooked cookies well and serve them.
Nutrition: Calories 143, Fat 8.9, Fiber 1, Carbs 12.66, Protein 3.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…