For our Forest School study of the week, we dove into evergreen trees again. I love that trees are medicine and healthy for us. God given nutrients in so many things. This is why I love to forage! Eastern Hemlock is typically harvested for a tea to reduce inflammation. The needles can be brewed with elderberry and or rosehips to enhance their benefits. The needles are high in Vitamin C building up immune systems and aid in digestion as well.
To make Foraged Evergreen Cookies you need:
* 1/4 cup of edible conifer needles. I used Eastern Hemlock needles
* 1 cup of softened unsalted butter
* 1/4 cup of raw local honey
* 2 tsp lemon zest and squeezed lemon juice
* 2 cups Cassava flour
* ~ 1/2 cup Coconut milk
Directions:
1. Add the needles to the food processor and chop up by pulsing as fine as you desire.
2. Cream the butter and honey together until fluffy in a bowl.
3. Add in lemon juice and zest and Cassava flour and evergreen needles. Add about 1/2 cup of Coconut milk.
4. Using hands, shape the dough into a flat round disk. If dough is too crumbly, add more coconut milk little by little as needed to get to a complete dough. Cover and refrigerate until firm.
5. Preheat oven to 350F when you remove dough.
6. When you remove the dough, if you have a Christmas tree/ Evergreen tree shaped cookie cutter, use this to cut the dough, placing each cookie as it is cut on a greased cookie sheet. If you don't have a cookie cutter, just place the cookies on the tray as flat round cookies to desired size.
7. Refrigerate the cut cookies before baking for 10-15 minutes.
8. Bake the cookies at 350F for 10 minutes.
I ate my cookies with a drizzle of raw local honey over top. so yummy! And so fun!
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