Wednesday, 3 July 2013

Raw Vegan Lavender "Butter" Cookies

For our Instagram followers, did you see the pic I posted from our trip to the Local Farmers Market last week? The one with the awesome compostable smoothie cup? Well the same wicked farm that made our delicious raw vegan eco-friendly smoothies also sells incredible fresh herbs, and specializes as a lavender farm! Lucky us!!! Being a holistic herbal enthusiast, dried lavender is always on hand at our house, and we use it for a variety of different things, tonics, sleeping aids, tea, detoxes and cleanses, and even in our baking "unbaking"! This morning I woke up with the urge to create a sweet butter cookie with a hint of lavender..Raw Vegan style..of course! I came up with these simple, easy, and healthy little treats, and they definitely statisfy that need for a buttery treat without sacrificing any of the health benefits. Cookies with health benefits? no way! seems impossible right? WRONG! These cookies are full of good fats, and minerals like manganese and copper which are great for bones, hair, and healthy skin. The Lavender is full of iron, calcium and vitamin A, which all play an important part in optimum overall health. I love when I get to eat a treat that doesn't leave you with that feeling of "dang! maybe I shouldn't have ate all those", but instead "chyea!! these are good for me? guilt-free? yes please!"

Go ahead! Try this perfectly sweet and delicate tasting "butter" cookies! The unique flavour is something you'll definitely fall in love with.

1 cup whole raw almonds
1/2 cup raw cashew pieces
1.5 Tbsp Coconut Oil
2 Tbsp Raw Sugar (or sugar substitute)
1.5 tsp pure vanilla extract
Pinch of Pink Himalayan Salt
1 Tbsp dried lavender

Makes approx 2 dozen cookies

Place almonds, and cashews in a food processor and mix on high until it becomes crumbly. add coconut oil, sugar, vanilla and salt, and pulse until you reach a grainy wet sand mixture. Add the lavender to the processor, and pulse gently only a few times to add the lavender to the mix. You don't want to over process the lavender, or you'll break down the cell walls, and have an oily lavender cookie.. still tasty, but not the "butter cookie" flavour/texture you're looking for.
Either roll the cookies into balls, disks, or use cookie cutters like I did to shape. place in the freezer for 20 minutes to set, and store in an air tight container in the fridge. Yum yum!

1 comment:

  1. gosh i am following your lifestyle for half a year now and i really love your vibez! great inspiration. but please stop using silicone forms. you know how harming plastic is? much love from austria, farangis