Inspired by the lemon tree and herbs wintering in my family room, I decided to find a healthful and protein rich way to warm our mornings. They’re quick, easy and taste great with a drizzle of honey and a cup of strong coffee.
Almond Breakfast Cakes with Lemon, Rosemary, and Figs
Preheat oven to 425 degrees.
In a bowl, mix:
1 cup almond meal (or 1 cup slivered almonds finely ground in a food processor)
1 cup spelt or whole wheat flour
1/3 cup sugar
1 Tb baking powder
1 tsp salt
zest of 1 lemon
1 tsp minced fresh rosemary or thyme
1/2 cup chopped dried figs
1 cup heavy cream
1 egg slightly beaten
Drop 8 – 10 spoonfuls onto a greased baking sheet and bake for 8-10 minutes.