Dear Foodies and lovers,
Here in Germany where I am in the moment the weather calls for something warm, however in Australia I hear the tropical weather has hit big time. A sweet valentine cookie recipe will interest more the Europeans, but I also have some recipe ideas for romantic valentines dinners. You know the ones that satisfy you but don't stuff, make you feel special, but don't give you gas? If you'd like a recipe for any of the dishes below email me and I'll send you my version: email@example.com I look forward to reading from you!
My Valentines menu suggestion with photos for inspiration and wetting tastebuds.
Fresh Almond Milk with Vanilla sweetened with Medjool Dates
Beetroot hearts with Cashew Cream and Leek Slivers
Almond Pesto Filled Champignons
Cauliflower Falafel with turmeric and chia and Green Goddess Tahini Dip
Raw Zucchini Pasta with Sundried Tomato Sauce Olives Basil and Pinenut Parmesan
Salad of Caramalised Walnut fresh Fig Arame and Rocket
And for dessert what about:
Orange and Almond Cake with Cardamom and Rosewater with Avocado Chocolate Icing and Berry Coulis
Any raw cheesecake
Chocolate Beetroot Cake with Raspberries and Avocado Chocolate Icing
Strawberries dipped in Avocado Chocolate Mousse or Raw Chocolate
Aquafaba Chocolate Mousse
Coco Pana Cotta with Vanilla and Berries
White Raspberry Chocolate Bark- this chic has it down check out her version of this recipe: The Unconventional Baker
What about making some Bath Pralines from my December post?
NOW TO THE RECIPE: Red Heart Cookies with Rosewater Lemon and Cardamon!
Red Heart Cookies with Rosewater Lemon and Cardamon
You are looking for a romantic delightful and healthy cookie recipe for your loved one/s? This one is for you, you can even make them just for yourself. Crunchy, a little sweet and exotically infused, these light pink heart shaped cookies are a good old fashioned looking but new age tasting creation. I wish you delicious moments.
1 cup almond meal
1/2 cup buckwheat
1/2 cup corn flour/ maize flour
1/4 cup rice flour
1/4 tsp salt
1/2 tsp bi-carb
1 tsp cardamon ground
1/4 cup coconut sugar
1 lemon rind
1/4 cup coconut oil
1/4 cup rice syrup (if you like it sweet add an extra 1/4 cup of muscovado sugar to the rice syrup)
1 tbsp rosewater
2 tbsp lemon juice
1 small beetroot grated and juice squeezed 2-3 tbsp
To make the beetroot juice grate the beetroot on a fine grater and squeeze the juice out with your hands, squeezing like you mean it. Use the left over beetroot for a salad mixed with lemon, sultanas and mint.
Mix your dry and wet ingredients in separate bowls. Now knead them both into a nice non-sticking non-crumbling delicious dough. If you need to add more flour, do. If you’ve added too much flour add more rice syrup or coconut oil. Doughs can be tricky, but in other words you’re not lost if you muck up a little, you can always adjust.
Roll onto a floured surface, roll out to cut your heart cookie shapes.
Bake at 170C for 15 minutes- ish until they smell great and look slightly browned underneath, depends how you like cookies over or under done, or just right, you can do it! When they cool they firm exponentially. Enjoy.
Tip: If you don’t have rosewater just leave it out and add 1 tbsp of lemon juice or water instead. For an extra red effect you’ll unfortunately have to add a few drops of red food colouring, beetroot always looses it’s pink colour when baked. Try adding 1/3 cup chopped dates and 1/3 cup walnuts chopped instead of the rosewater, cardamon and lemon, this will be a sweet chewy nutty cookie.