Another recipe inspired by the 100-year-old Danish recipe book I read this summer. I found this recipe for lemon nuts pretty exciting when I stumpled upon it. I imagine that your eat them during the winter / for Christmas (like “pebernødder”), but I’m not sure.
In the recipe, they used quite a lot of deer antler salt. I downgraded this in this recipe because I thought it tasted too alkaline. In addition, there are no eggs in this recipe (this has been replaced by flaxseed and water). In the original recipe, lemon oil was used, which I could not find on the shelves of grocery stores. Instead, I used lemon juice for this recipe.
The recipe from the book does not specify the oven temperature. It only read that they should be baked on low heat. So I’m guessing this equates to about 150 degrees C.
- 3 tbsp flaxseed
- 7 tbsp water
- 125 g flour
- 75 g sugar
- ¼ tsp deer antler salt about 1.75 g
- A pinch of cloves grounded
- 3 tbsp lemon juice freshly squeezed
- Blend flaxseed and mix it with water in a small bowl, let it sit for 10 min
- Mix flour, sugar, deer antler salt, and cloves in a large bowl
- Add the flaxseed mixture and lemon juice to the bowl and stir until the dough has an even texture
- Roll small balls of the dough and set each ball at 1 ball intervals on baking paper
- Bake the lemon nuts in the oven at 150°C for 20 min