INGREDIENTS
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1 cup currants
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1 ½ cups water
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2 apples, peeled, cored, chopped
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1 whole vanilla bean
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6 slivers lemon rind
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1 cup dried apricots, chopped in quarters
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3 cups blanched almond flour
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½ teaspoon celtic sea salt
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½ cup grapeseed oil or palm shortening
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1 egg
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2 tablespoons agave nectar or honey
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1 tablespoon vanilla extract