Almond-Chickpea-Fava Shortbread Cookies

[jesse_the_k]

For our May prompt: nuts

runpunkrun’s recent recipe put me in the mood for shortbread. My cupboard had a packet of Bob’s Red Mill Garbanzo-Fava Bean flour rapidly approaching its sell-by date. DuckDuckGo led me to these cookies from Mia in Germany:

https://www.food.com/recipe/almond-chickpea-flour-cookies-402596

She specified chickpea flour; I substituted what I had. I am pleased to report there is nothing bean-tasting about the resulting shortbread cookies: dense, rich, and brimming with the subtle wonders of cardamom. Almond & beans means relatively high protein and low carb for a cookie.

Ingredients for 40 cookies

150g brown sugar
113g (1 US stick) butter
140g garbanzo-fava bean flour
120g almond flour
yolk of 1 (US large) egg
5 ml cardamom powder

( Prep for 15 minutes, bake for 30 )

Recipe: Greek rice with Swiss chard and dill

[sonia]

I ran across this Greek rice recipe by Mina Stone when I happened to have long grain brown basmati rice and rainbow chard on hand, so I gave it a try and it turned out great. Of course I made other substitutions, see below.

Ingredients
6 cups (175 g) Swiss chard leaves, roughly chopped
1 Tbsp olive oil
1/2 tsp salt
1 bunch fresh dill, roughly chopped (or dried dill, estimated 2 tsp)
1 cup (200 g) long grain rice, rinsed
1 lemon (or lemon-dill vinegar, which is what I had)

( recipe )