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Spring Salad with Raspberry Dressing
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Baby mixed greens
Edible flowers
Sunflower Sprouts
1 tbsp. raspberry jam
1 tsp. local honey
1/3 cup walnut oil (or olive oil)
2 tbsp. raspberry vinegar
Pinch of Sea salt
Mix the greens, sprouts and edible flowers in a large bowl. Whisk raspberry jam, local honey, oil, raspberry vinegar, and sea salt. Top salad with Raspberry dressing.
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High Energy Trail Mix Cookies |
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1½ cups spelt flour
½ cup maple sugar
1/8 tsp. sea salt
½ tsp. cinnamon
1 tsp. baking powder
½ cup almonds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup cranberries
¼ cup raisins
2 tbsp. walnut oil
1 tbsp. honey
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. organic butter, softened
Preheat oven to 350º. Combine spelt flour, maple sugar, cinnamon, baking powder and sea salt. Add in almonds, pumpkin seeds, sunflower seeds, cranberries and raisins. In a separate bowl whisk walnut oil, egg, honey and vanilla together. Combine the wet ingredients with dry ingredients to form batter. Work softened butter into the batter with your hands or a fork. Line a cookie sheet with parchment paper and drop 1 heaping tbsp. of batter onto the sheet. Flatten lightly with a fork. Bake 20-25 minutes or until lightly brown on the edges. Yield: 12-16 cookies
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