Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
You can make a number of substitutions in this recipe:
Use all oat flour or all all-purpose
Leave out the sliced almonds
Use a chicken egg instead of a flax egg
Different types of milk can be used in place of the almond milk
Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
Whisk together the flours and salt in a medium mixing bowl and set aside.
Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour