Vegan and Gluten free thumbprint cookies

My friend Liz shared her recipe and it was so yummy, that I had to make it except I have replaced the wheat flour w/ buckwheat flour and it turned out just as delicious!  

makes 24 cookies

1 c raw almonds (1c almond flour)

1 c gluten free oats

1 c buckwheat

1 tsp cinnamon

1 tsp cardamon

1/2 c coconut oil, melted

1/2 c maple syrup

your favorite jam

-preheat oven to 350

-in a blender, separately grind the almonds until you get a medium-grain meal, then grind oats until you get a fine meal. 

-combine all ingredients in large mix bowl

-form small balls (about 1 tbsp batter)

-press thumb into center, creating a small indentation

-fill center with jam (about 1 tsp each)

-bake 10-12 minutes

Cream of Asparagus soup

Ingredients:

asparagus

onion

garlic

ghee

soaked cashews or regluar cashews are fine

salt and pepper

water

In a pot, sautéed the onion and garlic with ghee.  Cook until the onions are browned.  Add in Asparagus and water and bring to a boil.  Boil for just a few minutes.  Transfer ingredients to a blender and add the cashews, and salt to taste.  Blend until smooth and creamy.  Top w/ pepper or basil as garnish.  Enjoy!