Beltane is coming, and that means it’s time for a batch of crescent cakes. For anyone who doesn’t know what these are, they are little cookies that you consume at the end of the holiday ritual, during what’s called “cakes and ale”. You eat some food (once I ate a carrot because that’s all I had) and drink some wine (or tea, or whatever), and offer some on a small plate to the god and the goddess.
I had a ton of trouble finding a recipe for these, even one that I could modify to make vegan. So I just decided I’d make my own. I took the recipe in Scott Cunningham’s book and changed it so it would work for me and a member of my coven that is gluten-free. Their texture is short, like Italian wedding cookies, and they go great with tea. A reminder that I am not in any way a culinary expert–I do my best. Without further ado, here’s the cakes.
- 1 cup almond flour
- 1 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 1/2 cup powdered sugar
- 1/2 tsp almond extract
- 1/2 cup coconut oil, solid
- 1 Tbsp ground flax seed
- 1 Tbsp water
Preheat oven to 325F.
Make your flax egg by combining the ground flax seed with the water. Set aside for now.
In a medium mixing bowl, combine the almond flour, gluten-free flour, sugar, and almond extract.
Add in your flax egg and the coconut oil. Using your hands, mix the oil and flax egg into the dry ingredients until the mixture resembles wet sand. When you press it together, it should form into a ball without a ton of effort. If you find it’s a little dry, add a Tbsp of water and mix again.
Line a cookie sheet with foil and spray with cooking spray.
Take small handfuls of the mixture and squish them into balls. On the cookie sheet, press and shape the balls into a crescent shape. (If you want to just flatten the balls into discs and call them full moons, I won’t tell anyone.) I got about 16 cookies out of my batch.
Bake in the oven for 20-25 minutes, until lightly golden brown.
Bring them to your next holiday, or eat them at your next esbat.