BIGMA'S TEA CAKES*

My Grandmother made these Tea cakes my entire life. They were delicious. So when I wanted to make these I knew I had to change the receipe to eliminate refined flours and sugars. Oat flour is not a sticky flour at all, however Almond Flour is very sticky. This combination worked out perfectly.

Vegans can eliminate buttermilk or share an alternative buttermilk receipe with us in the comment section.

Ingredients:

• 2 cups of Oat flour plus more for rolling
• 2 1/2 cups of Almond flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups of coconut sugar
• 3 eggs or egg substitute
• 1/2 cup buttermilk
• 1/2 pound butter, softened ( can use vegan butter)
• 1 teaspoon vanilla

Directions:
Preheat Convection oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together then add remaining ingredients and blend well. Dough will be soft and wet. On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for 1 hour. Spoon dough onto cookie sheet bake on a slightly greased sheet pan for 10 to 12 minutes.

This Recipe has been modified from Bigma's original Tea Cakes to removed refined sugar and flour.

If you tried this recipe please let us know your thoughts.