9 October 2015


 We're missing the Summer months and all that grows in the garden. 
 Summer favourites are fresh, juicy organic raspberries.

There is something lovely about taking a bowl from the kitchen, 
walking into the garden and picking homegrown raspberries straight off the shrubs they've grown on.

Simply gorgeous and so healthy. 

They couldn't grow fast enough for us. We ate them added to our breakfast cereal with yoghurt, or mixed into a smoothie. 

This recipe uses fresh raspberries and makes the most delicious cookies.  Very quick to make in less than 7 minutes - great for an afternoon 'pick me up'....

Ingredients (serves 6)

1 cup of cashew flour (cashew nuts powdered in a blender)
1/4 of a cup maples syrup
1/4 of a cup raw cacao butter, melted
1/2 cup of fresh raspberries

In a bowl mix the cashew flour with the maple syrup and the melted cacao butter.  Then add the fruits and mix evenly.
Take a tray lined with greaseproof paper and drop spoonfuls of the mixture and shape it to desired cookie size with a spoon.  Place the tray in the freezer to set and when the cookies are firm enough, remove them from the paper and place on a plate to serve.

Inspired by a Nama recipe.

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