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!
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.
raisins, currants, dried cranberries
walnuts, almonds, peanuts
grain sweetened chocolate chips