Are you feeling girlie today?
We were. The autumn wind was blowing the leaves off the trees, and outside stood two roses, they had been blooming for two weeks … one pink one, one white one.
Deva asked me to make cookies for breakfast, so I agreed without thinking, knowing we could turn this into a healthy recipe.
She wanted pink icing and fairies on them! I was in a total non-resistant flow, so I agreed to that too.
Could we pull it off?
I got out …
– 1 1/2 cup of almond pulp (from making fresh almond milk)
– 3/4 cups of buckwheat flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
… In a separate bowl we mixed:
– 2 tbsp ground chia seed
– 1/4 cup water
– 1/4 cup vanilla agave nectar
– 1/4 cup melted coconut oil
Then we added the wet ingredients to the mixed dried ingredients and mixed it really well into a nice brown dough.
We rolled out little balls and flattened them, placed them on our greased cookie sheet and baked them.
And the icing?
Simple, we took the fatty solid part of one can of coconut milk and mixed it with raw honey, then added fresh beet juice to colour it pink. To make beet juice quickly, blend up one small beet with a bit of water and strain the juice.
And the fairies?
Well … We used our imagination and used the beautiful rose petals, which were already gently falling off their buds. Yes, rose petals are edible! And healthfully delicious!
So here is our breakfast cookie creation. Hope you try it out. Enjoy!