Sunday, December 14, 2014

Raw Lemon And Rosemary Cookies

If you are a healthy person on a raw food diet you do not normally have unhealthy cravings, but even a healthiest person can have a moment of weakness and desire a really sweet treat. A raw desert is always a better choice, so why not make one?

This is such a simple recipe! Everybody is using cinnamon, cloves and such in their Christmas cookie recipes. I decided to use something different this year: lemon and rosemary! Lemon and rosemary blend into unforgettable flavor that will keep you thinking of summer even on the coldest winter day.

This is another frugal recipe that helps you save money. I used almond pulp that remains after making almond milk. Depending how moist is your leftover pulp you may have to adjust the amounts of ingredients used in this recipe. You may, of course, skip the almond pulp altogether and use raw almond flour or increase the amount of raw coconut flour used by me. Experiment. It really is such a fun!

  • 1 cup almond pulp from leftover from making almond milk
  • 1/2 cup shredded raw coconut
  • 1/3 cup raw coconut flour
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 1/3 tsp ground dried rosemary
  • pinch Celtic sea salt
  • 1/2 cup coconut oil, melted in water bath
  • 3 Tbsp organic maple syrup (add more if you prefer)
  • 1 Tbsp shredded fresh rosemary for garnish (hard twigs removed)

  • Combine all ingredients in a food processor an mix into a firm but very smooth dough. It shouldn't be too moist, but it should not crumble either. Allow the dough to rest for 15 minutes or so before working with it.
  • Roll out the dough between two sheets of waxed paper. This will prevent the dough from sticking up to you rolling pin. You can leave as thick as you like, I rolled it out to a bit less than 1/4 inch thickness. 
  • Using a cookie cutter of your choice cut out cookies. Garnish cookies with fresh rosemary.
  • Dehydrate cookies for up to 12 hours at 115°F. ( You can use the oven if you do not have a dehydrator. Make sure you are not baking them if you want them to be raw.)
  • Store cookies in an airtight jar. Keep the jar in the fridge to prevent spoilage. Indulge without guilt!

Tip: As with any raw dessert, this cookies should be eaten quickly. You may freeze them if you prefer, but I would suggest that you rather made smaller batches and always ate them fresh.

In radiant health - passionately raw - Dominique

To learn how to make raw nut milk please click here

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