1xbettop-casino.bizhipas.inforestbet girişwiibet.commariogame.netanadolu casinobahis.comSupertotobetSahabetTarafbetMatadorbettipobetm.comDeneme BonusuKralbet Güncel GirişBetturkey Güncel Giriş1xbitgiris.orgbeylikdüzü korsan taksi
© 2013 mathewguiver

Cantaloupe lemon and thyme cookies (vegan and gluten free)

A few days ago I roasted cantaloupe for a warmed fruit salad recipe, and it put me into a bit of a roasted cantaloupe mood. So last night I decided to try making a batch of cookies using my new favorite melon. I was reading a recipe for lemon thyme cookies, and wondered if the flavors would pair well with cantaloupe. Luckily they did, and the cookies I came up with were moist and delicious. Plus, they’re totally vegan and gluten free!


4 or 5 springs of thyme
2 lemons
1 c coconut flour
1/2 Tbsp xanthan gum
1/2 Tbsp potato starch
1 Tbsp sorghum flour
1 Tbsp baking powder
1/2 Tbsp baking soda
1/2 tsp kosher salt
1/2 tsp vanilla
1/2 c pitted and chopped dates
1/4 c coconut oil
1/2 c (possibly up to 3/4 c) coconut milk
1 Tbsp agave
4 sprigs of fresh thyme
Pinch of nutmeg


1. Start by preheating your oven to 370 degrees fahrenheit, and preparing your cantaloupe by removing the seeds and slicing into medium cubes. Place the fruit pieces on a parchment paper lined cookie sheet, drizzle with olive oil, and roast for about 20 to 25 minutes.

2. Let cantaloupe cool, then transfer to a food processor and pulse until smooth.

3. Pour cantaloupe sauce into a glass bowl. Clean out food processor then add pitted dates, juice from lemons, coconut oil, agave, vanilla, and 1/2 c of coconut milk. Pulse until smooth.

4. Combine date liquid, with cantaloupe sauce, thyme leaves, nutmeg, and the zest of 1 lemon in a bowl.

5. Add coconut flour, xanthan gum, potato starch, sorghum flour, baking powder, baking soda, and kosher salt.

6. Mix until you have a firm cookie dough. You may need to add a bit more coconut milk at this point, just make sure your dough doesn’t become too wet.

7. Make balls out of a hefty 2 Tbsp of cookie dough, then flatten onto a cookie sheet lined with parchment paper.

8. Bake for 10 to 12 minutes, then let cool before serving.

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>