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Easter Cookies

We had a great Easter weekend! The kids had yoga, went to the park, watched a bike race, walked downtown, baked egg shaped cookies and best of all had their  Lala (grandmother) here from Canada for a visit!

Easter weekend yummyness..

leek and corn soup and Pesto pasta!, Udon and Sushi galore!, Polenta and roasted veggies!, walnut cake! and Easter cookies!

Easter Cookies

11/2 cups whole wheat flour

1/2 cup arrowroot flour

1/4 tsp sea salt

1tsp baking powder

1 tsp grated organic orange rind

2 tbsp sunflower oil

1/3 cup rice syrup

1/2 tsp almond extract

Preheat oven to 350′

With a whisk, mix dry ingredients in a big bowl. Add wet ingredients and mix together  until smooth.

Form into a ball and roll dough flat and thin on a floured surface or between 2 pieces of parchment paper. Cut out oval shapes with a cookie cutter (or squeeze a small round plastic container and press out oval shapes). Place on a cookie sheet and bake for 8 min or until golden.

makes about 2 dozen.


Heat 1/2 cup rice syrup in a pan on low heat until bubbling,turn off heat and spoon 1/2 tsp onto each cookie, smoothing over surface. Press decorations into hot rice syrup. let cool and enjoy.


sesame seeds

poppies seeds


pumpkin seeds

raisins, currants, dried cranberries

walnuts, almonds, peanuts

grain sweetened chocolate chips

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