These dainty cookies are a whimsical afternoon pick-me-up accompanied by a cup of your favourite tea.
1/3 cup + 4 tsp (100 mL) natural cane sugar, divided
1/2 cup (125 mL) whole wheat pastry flour
1/2 cup (125 mL) all-purpose pastry flour
1/4 tsp (1 mL) baking soda
4 Tbsp (60 mL) coconut oil, at room temperature
1/2 tsp (2 mL) pure vanilla extract
2 tsp (10 mL) finely grated orange zest
2 large egg whites, divided
24 (or more) unsprayed edible pansies, all of stem removed, gently washed and dried
In bowl of food processor, pulse 1/3 cup (80 mL) sugar until finely ground. Add flours and baking soda to sugar and pulse to combine. Add coconut oil, vanilla extract, orange zest, and 1 egg white. Pulse, scraping down sides as needed, until no streaks of flour are visible. Turn dough out onto clean work surface, gather into ball, place in an airtight container, and refrigerate for 1 hour.
Remove cookie dough from refrigerator and, on lightly floured work surface, roll out dough until 1/4 in (0.5 cm) thick. With 2 in (5 cm) round cookie cutter, cut dough and transfer with offset spatula to parchment-lined baking sheet, spacing cookies 1 in (2.5 cm) apart. Gather up remaining dough, roll out, and cut until all dough is used. Refrigerate for 30 minutes.
Preheat oven to 350 F (180 C).
Bake for 5 to 6 minutes. Meanwhile, lightly beat remaining egg white. Remove cookies from oven and, working one at a time, brush tops of cookies with light coating of remaining egg white, place one or two pansies on top, spreading out petals, and brush with another light coating of egg white. Lightly sprinkle with remaining sugar and bake until sugar has melted and glazed cookie, about another 6 to 8 minutes. Transfer to wire rack and cool completely before serving. Cookies can be stored in airtight container for 5 days.
Makes about 28 cookies.
Each cookie contains: 41 calories; 1 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 6 g total carbohydrates (2 g sugar, 0 g fibre); 15 mg sodium
source: "Cooking with Edible Flowers", alive #359, September 2012
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.