The perfect pair with our French Bread Trays:Bruschetta with Whipped Feta and Roasted Red PeppersServes 8 to 10 as an appetizer Ingredients1 24-ounce jar roasted red peppers, rinsed, patted dry, and cut into 1/2-inch dice (about 1 1/2 cups)1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)2 tablespoons red wine vinegar2 tablespoons sugar1/4 teaspoon red pepper flakesTable salt8 ounces crumbled feta cheese (2 cups)2 teaspoons juice from 1 lemon2 tablespoons extra-virgin olive oil, plus extra for servingGround black pepperToasted Bread for BruschettaInstructions Combine roasted peppers, garlic, vinegar, sugar, pepper flakes, and ¼ teaspoon salt in medium bowl; set aside.Process feta, lemon juice, olive oil, and ¼ teaspoon black pepper in food processor until smooth, about 10 seconds, scraping down bowl with rubber spatula once during processing.Divide feta mixture among toasts and spread to edges. Using fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil and serve.The perfect pair with our Cookie Jars:Gluten-Free Almond CookiesIngredients1 tablespoon tapioca starch + 3 tablespoons water1/2 cup (116g) organic cane sugar2 tablespoons maple syrup4 tablespoons coconut oil, melted and slightly cooled1 teaspoon pure vanilla extract1/4 teaspoon almond extract2 1/4 cups (240g) almond flour not almond meal1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup organic cane sugar, for rollingInstructions1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for a couple minutes.2. In a large bowl, combine 1/2 cup organic cane sugar, tapioca starch slurry, and maple syrup. Whisk to combine. Whisk in coconut oil, followed by vanilla and almond extract.3. Add the almond flour, baking soda, and salt. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough.4. Place remaining 1/4 cup organic cane sugar on a plate. The dough may be sticky, so dampen your hand with water or spray hands with cooking spray. Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about an 1 1/2 inches apart. Repeat until cookie sheet is filled with even rows.5. Using your palm, press each dough ball down about halfway.6. Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool. Store in an airtight container. https://saltedplains.com/gluten-free-almond-cookies/
