RAW EASTER COOKIES!
SarahFae's RAW Easter Cookies!
HAPPY EASTER! :)
DELICIOUS, AND HEALTHY FOR KIDS!
YELLOW BASE ICING!
Yields roughly 1/4 cup icing
Into a saucepan:
1/4 c Coconut Butter
2 tsp Agave/Coconut Nectar
1/2 tsp Lemon Juice
1/4 tsp Vanilla Bean Powder
1 Tbsp Water
Gently melt all of the above ingredients together (you shouldn't need more than ten seconds on a very low flame):
Yellow Coloring:
Start with 1 small pinch of Turmeric
Mix it into your Icing base
Add one more pinch until you have reached a pale creamy yellow color -- this color will brighten as the Coconut Butter cools
Make sure to be careful with the Turmeric, you don't want a funky tasting icing!
Set your icing aside do NOT place it in the fridge otherwise it will harden and you'll have to melt it down again.
Pink Icing Base
Yields roughly 1/4 cup icing
Into a saucepan:
1/4 c Coconut Butter
2 tsp Agave
1/2 tsp Lemon Juice
1/4 tsp Vanilla Bean Powder
1 Tbsp Water
Gently melt all of the above ingredients together (you shouldn't need more than ten seconds on a very low flame):
Pink Coloring:
Start with 1 small pinch of Beet Root Powder
Mix it into your Icing base
Add one more pinch until you have reached a pale pink color -- this color will brighten as the Coconut Butter cools. You can also add more Beet Root powder for a darker pink if you'd like.
Green Icing
Yields roughly 1/4 cup icing
Into a saucepan:
1/4 c Coconut Butter
2 tsp Agave/Coconut Nectar
1/2 tsp Lemon Juice
1/4 tsp Vanilla Bean Powder
*1 Tbsp Spinach Juice
Quick Spinach Juice by hand:
1 handful of Spinach leaves
1 Tbsp Water
Massage Spinach Leaves, squeezing and rubbing them until they've broken down
Your Leaves will have begun to make a green juice
Transfer this juice and your massaged leaves to a fine mesh strainer
Push all of the liquid from the leaves through the strainer with a spoon
*Remember, you only need 1 Tbsp of Spinach Juice for this icing!
1 handful of Spinach leaves
1 Tbsp Water
Massage Spinach Leaves, squeezing and rubbing them until they've broken down
Your Leaves will have begun to make a green juice
Transfer this juice and your massaged leaves to a fine mesh strainer
Push all of the liquid from the leaves through the strainer with a spoon
*Remember, you only need 1 Tbsp of Spinach Juice for this icing!
Almond-Macadamia "Sugar" Cookies
Yields roughly 27 cookies
Step 1.
Dry Ingredients
In a large mixing bowl:
4 c Almond Flour
1/2 tsp Himalayan Sea Salt
Mix together your Salt and Almond Flour
Step 2.
Macadamia Paste
Into your Food processor:
1 c raw Macadamia Nuts
Grind your Macadamias into a paste for about 1 to 2 minutes
Step 3.
Wet Ingredients
Into a small mixing bowl:
1/3 c Agave
2 Tbsp AtV Sour Cream
3 tsp Lemon Juice
1 tsp Vanilla Bean Powder
Whisk everything together
Final Step
Making and Assembling Cookies
Into the large mixing bowl containing your Almond Flour
Add your Macadamia Nut Paste from Step 2
Flatten your cookies out to roughly 1/2'' thick, and try not to eat too much of the batter!
Warming/Drying your Cookies
Proceed to warm/dry your cookies for 2 hours
After they've finished warming leave them out to cool for 30 minutes to an hour
Keep then in your fridge for a longer shelf life
FROST & ENJOY!
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