rose petals – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Thu, 29 Mar 2018 18:05:32 +0000 en-US hourly 1 Episode 004: Kitchen Medicine| Rose Honey Syrup https://theherbalbakeshoppe.com/episode-004-kitchen-medicine-rose-honey-syrup/ Thu, 29 Mar 2018 18:05:32 +0000 https://theherbalbakeshoppe.com/?p=2520

Big Love To You!

On today’s episode of An Herbal Diary, our exploration of rose petals continues in the kitchen. Dina prepares a rose honey syrup that inspires all kinds of heart happy ideas for rose medicines. ?

Recipe Equipment and Ingredients:

  • Medium saucepan with lid
  • Hand strainer lined with cheesecloth
  • Glass measuring cup
  • Jar with lid
  • Rose petals 1/2 cup
  • 12 ounces water
  • 1/4 cup (50g) sugar
  • 1/4 cup (3oz) honey
  • 1 Tablespoon Brandy (optional)

Other ideas for using rose petals: rose petal honey; rose brandy

Links:

Recipe for rose honey syrup

Source for dried rose petals:  mountain rose herbs

rosemary’s garden

Hydrosols

Dr. Duke’s Phytochemical and Ethnobotanical Database

Dr. James Duke

American Botanical Council

Paul Bergner– amazing herbalist with lots of online material

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

Ways to subscribe to An Herbal Diary
* Click here to subscribe via Apple Podcast (iTunes)
* Click here to subscribe via Stitcher
* You can also subscribe via Google Play Music
* You can also subscribe via Spotify

Original music composed by Dylan Rice — singer, songwriter, guitarist.

Please be in touch!

Subscribe to my newsletter. Send me a question. Leave a comment on this episode. I would absolutely love to know you better and learn about your own experiences with herbal medicine!

[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Episode 003: Herbal Pantry: First Steps | First Herb (Rose) https://theherbalbakeshoppe.com/episode-003-herbal-pantry-first-steps-first-herb-rose/ Fri, 23 Mar 2018 17:43:53 +0000 https://theherbalbakeshoppe.com/?p=2507
Explore the art and science of kitchen herbalism. Each episode delves into the fascinating world of botanical medicine — how it can enhance our lives and support our well-being. Build your own personal kitchen apothecary, a medicine cabinet stocked with all that is good for your families, friends and yourself.

Big love to you!

On today’s episode of An Herbal Diary we’re opening up our kitchen medicine cabinet for the first time. There are a few first steps to building it and they involve organization and choices. Dina lists kitchen equipment to stock as well as introduces you to a first herb – rose – a true treasure and perfect way to start a pantry.

Kitchen Medicine Cabinet equipment (suggestions only ⚖)
* stainless steel pots with lids
* double boiler
* coffee grinder
* blender or food processor
* hand strainer with cheesecloth to line
* glass measuring cups – 1, 2 and 4 cup
* digital kitchen scale
* measuring spoons and scoops
* Mason jars – 8oz, 16oz, 32oz
* glass jars (amber colored)
* French coffee press for teas

Source for Dried Rose Petals
Rose Water
Recipe for Rose Honey Chocolate Sauce
Mentions:
Dorie Greenspan’s NYT column “On Dessert”

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

Ways to subscribe to An Herbal Diary
* Click here to subscribe via Apple Podcast (iTunes)
* Click here to subscribe via Stitcher
* You can also subscribe via Google Play Music
* You can also subscribe via Spotify

Original music composed by Dylan Rice — singer, songwriter, guitarist.

Please be in touch!

Subscribe to my newsletter. Send me a question. Leave a comment on this episode. I would absolutely love to know you better and learn about your own experiences with herbal medicine!

[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Episode 002: Kitchen Segment — An Invitation to Tea https://theherbalbakeshoppe.com/episode-002-kitchen-segment-an-invitation-to-tea/ Fri, 16 Mar 2018 16:23:12 +0000 https://theherbalbakeshoppe.com/?p=2489
Explore the art and science of kitchen herbalism. Each episode delves into the fascinating world of botanical medicine — how it can enhance our lives and support our well-being. Build your own personal kitchen apothecary, a medicine cabinet stocked with all that is good for your families, friends and yourself.

Big love to you!

On this first kitchen segment of An Herbal Diary, Dina invites you into her kitchen for a discussion on herbal tea preparation. Pull up a stool, come sit and enjoy!

Get the recipe

Herbal Tea Blend ?
Holy basil (Ocimum tenuiflorum)
Linden Flower (Tilia cordata)
Milky oat tops (Avena sativa)
Lemon Verbena (Aloysia citriodora)
Rose petals (Rosa damascena)

Suggested sources for dried herbs:
[Mountain Rose Herbs] [Rosemary’s Garden]

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

Ways to subscribe to An Herbal Diary
* Click here to subscribe via Apple Podcast (iTunes)
* Click here to subscribe via Stitcher
* You can also subscribe via Google Play Music
* You can also subscribe via Spotify

Original music composed by Dylan Rice — singer, songwriter, guitarist.

Please be in touch!

Subscribe to my newsletter. Send me a question. Leave a comment on this episode. I would absolutely love to know you better and learn about your own experiences with herbal medicine!

[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Rose Honey Blondies https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/ https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/#respond Tue, 06 Feb 2018 19:53:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2422
blondie rose honeyblondie rose honey
blondie ingredientsblondie ingredients
blondie dollopsblondie dollops
blondie smoothed ready to bakeblondie smoothed ready to bake
blondie barsblondie bars

Recently, my relationship with sadness has been changing. When it first came to me it was all about me and the circumstances of my life, my disappointments, my personal heartaches. My shift relates to the endless horrors and tragedies in the world that brings a whole different level of sad. My heart aches for other people all around the world and all their suffering that I hear about seemingly every single day.

Rumi said “Come out here where the roses have opened. Let soul and world meet.”

This so speaks the power in roses. Heart and soul and help for us all.

Roses lend themselves to baking magically because they add interest, fragrance, and mix well with many other baking ingredients like chocolate, honey, lemon, cream, and berries. An especially easy way to incorporate dried rose petals is by first preparing them as honey.

Honey is a beautiful sweetener for herbal syrups because it is in itself medicinal. Natural honey, not ultra-filtered, has anti-microbial and anti-inflammatory benefits. I gravitate to using less honey: most syrup recipes call for a 1:1 ratio of sweetener and concentrated liquid, so that would mean adding 2 cups honey to 2 cups of concentrated rose tea. I don’t think that is necessary and that you create a perfect tasting syrup that’s just a little less sweet, it doesn’t change the medicinal aspect of the syrup at all.

Rose honey keeps well and having it around facilitates adding a bit of warming brightness anywhere you would use honey. My two favorites are either add a bit to some cold sparkling water with a squirt of lemon or lime and second dollop a spoonful into plain whole milk, grass-fed yogurt. I love this kind of yogurt so much, its creaminess feels comforting alone but the addition of rose honey elevates it even further. I would rather have this than almost any dessert except maybe for chocolate cake with chocolate icing. And on that note, its a given that roses and chocolate go together, which is why turning it into a gooey chocolate fudge sauce for these blondies is so perfect.

Rose Honey Blondie
Rose petals are nutrient rich, antioxidant and anti-inflammatory. They have antimicrobial and astringent properties, but are best known for how they affect the nervous system, their ability to uplift, brighten, bring in some light and joy. And its no secret we could all use a bit more of these.
Servings Prep Time
24bars 45minutes
Cook Time
35minutes
Servings Prep Time
24bars 45minutes
Cook Time
35minutes
Ingredients
For rose honey
  • 1/2cup dried rose petals
  • 12ounces water
  • 1/4cup (50g) organic sugar
  • 1/4cup (3oz) unfiltered honey
For rose honey chocolate sauce
  • 1ounce unsweetened chocolate
  • 1ounce semisweet chocolate
  • 1/4cup rose honey
  • 1/2cup heavy cream
  • 2tablespoons brandy
For blondies
  • 4ounces (1 stick) organic unsalted butter
  • 1tsp vanilla extract
  • 2tablespoons rose honeysee recipe above
  • 1 1/4cup (225g), packed organic dark brown sugar
  • 2 organic eggs, room temperature
  • 1 cup (125g) organic whole-wheat flour, sifted
  • 3/4cup (2 1/2 oz) walnuts, coarsely chopped or broken
  • 2/3cup rose honey chocolate saucesee recipe above
Instructions
For rose honey
  1. Combine the dried rose petals and water in a medium saucepan. Its best to first add rose petals, then pour water over them. Stir gently to make sure all the rose petals are immersed in the water. Bring to gentle simmer over low heat, cover and reduce to lowest setting to simmer for a few minutes.
  2. Set a timer for 30 minutes. After a few minutes., turn off the heat and let the rose tea steep covered for the remainder of the thirty minutes.
  3. Prepare a fine mesh hand strainer by setting it over a bowl or 16 ounce glass measuring cup and lining it with a piece of cheese cloth large enough to hang over the edges of the strainer.
  4. After 30 minutes, strain the rose petals from the liquid. Pour this tea back into the saucepan. Turn on heat to medium low and bring to a gentle simmer.
  5. Add sugar and stir a minute or two with chopstick until completely dissolved. Cover with lid but leave slightly ajar this time and continue to gentle simmer for about 15 minutes. The liquid will reduce and thicken a bit to form a thin syrup. Remove from heat and take off lid.
  6. Let syrup cool a bit until the steam subsides. Stir in the brandy to cool it down a bit. Then add the honey to warm mixture. Stir until the honey is completely mixed in.
  7. Pour into a clean 12 or 16 ounce mason jar and let it cool completely before storing in refrigerator.
For rose honey chocolate sauce
  1. In a small saucepan combine unsweetened and semisweet chocolates with honey and heavy cream. Bring to gentle boil over medium heat, stirring occasionally with a small wire whisk.
  2. Reduce heat to lowest setting and simmer for 2-3 minutes, stirring constantly.
  3. Remove from heat. Stir in brandy and set aside to cool completely. Sauce will thicken slightly as it cools.
  4. Sauce may be made ahead and refrigerated or frozen. Once added to blondies you will have additional sauce left over, which can be used as any other chocolate sauce and served cold or slightly warmed.
For blondies
  1. Adjust oven rack to one third up from bottom. Preheat to 350 degrees Fahrenheit. Prepare a 9 inch square baking pan by lining with aluminum foil. Turn baking pan upside down. Press aluminum foil over top of pan to form shape. Turn pan right-side up and gently press shaped aluminum foil into pan. Gently grease foil with softened butter using a crumbled piece of wax paper.
  2. Using electric mixer with paddle attachment, cream butter until softened. Beat in vanilla and honey on medium speed, scraping up from bottom as needed.
  3. Add brown sugar and beat well for about 5 minutes until completely incorporated. Scrape around sides and bottom with rubber spatula as needed.
  4. Add eggs, one at at time, beating on medium speed after each addition. Scrape sides as needed and when incorporated, continue to beat for 2 minutes until very smooth and light in color.
  5. Decrease to lowest speed, add flour and beat only until combined thoroughly. Scrape sides with spatula as needed. Remove from mixer and stir in 1/2 cup nuts by hand, reserving 1/4 cup. (Blondies can be done totally be hand if desired)
  6. Spoon 2/3rds of batter into prepared pan, smooth the top and push batter to edges. Add chocolate sauce by the spoonful, alternating with the rest of batter to cover.
  7. Smooth top with rubber spatula. Sprinkle on remaining walnuts. Bake for 32-35 minutes until golden and top is firm to touch. A tester will not come out clean.
  8. Cool completely in pan. When cool, cover pan with a wire rack and invert. Remove baking pan and aluminum foil, then invert again onto a cutting board. Cut into quarters, then each quarter in half, then each into 3 small bars.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these blondies use organic butter, honey, chocolate, sugar, eggs and flour if available.

src="https://theherbalbakeshoppe.com/wp-content/uploads/2017/10/my-rose-300x225.jpg" alt="" width="300" height="225" class="alignnone size-medium wp-image-2339" />

]]> https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/feed/ 0 Peace and Light Herbal Tea https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/ https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/#respond Tue, 26 Dec 2017 19:03:35 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2387
peace and love herb blendpeace and love herb blend
preparing peace and love teapreparing peace and love tea
peace and love teapeace and love tea

Maybe it’s the times. I hear it said a lot, these are trying times we are living in and I wonder about all the history before us and suffering. It’s impossible to not be aware of horror, nightmare, sadness – so many people all over the world are facing. I wish I could bottle up all the peace, comfort and light that I feel when I drink this tea and send it out to them, everyone. I wish there was a way to help.

If you need some comforting, please make this tea. If you need the herbs to make it with, tell me – I will send you them.

Peace and Light Herbal Tea
Blending dried herbs for tea infusions give us the opportunity to create flavors, aromas, and experiences. This one offers sweetness and calm, a lift for aching hearts or sunshine on a gloomy day. There's a little more time involved than brewing a cup of tea from a teabag, but even that effort can help provide some extra peace and comfort.
Servings Prep Time
1quart (4 cups) 10minutes
Cook Time
30minutes
Servings Prep Time
1quart (4 cups) 10minutes
Cook Time
30minutes
Ingredients
  • 1 1/2 tablespoons dried holy basilalso called tulsi, Latin name - Ocimum tenuiflorum
  • 1 1/2tablespoons dried linden flowerLatin name -Tilia cordata
  • 3tablespoons dried milky oat topsLatin name - Avena sativa
  • 2teaspoons dried lemon verbenaLatin name - Aloysia citrodora
  • 1/2teaspoon dried rose petalsLatin name - Rosa damascena
  • 4cups (1 quart/32 ounces) water
Instructions
  1. In large saucepan, bring water to gentle simmer over moderate low heat.
  2. Combine dried herbs in medium bowl. When water has come to simmer, remove from heat and add herbs. Stir gently with a wooden spoon or chopstick to assure all herbs are immersed in water. Cover and steep for 30 minutes.
  3. Prepare to strain tea by lining a fine mesh strainer with a piece of cheesecloth large enough to drape over the sides of the strainer. Place strainer over a large bowl, preferably one with a pouting spout or a pitcher.
  4. Strain tea by pouring liquid through cheesecloth lined strainer into bowl below. Gather up herbs into cheesecloth and squeeze out as much liquid as possible. Herbs can now be added to compost materials.
  5. Store tea in a 1 quart Mason jar, or any glass jar or pitcher. Tea can be stored in refrigerator for 3-4 days, reheated or sipped at room temperature or iced.
Recipe Notes

*All herbs were sourced from Mountain Rose Herbs and Rosemary's Garden, but any dried herb supplier is fine, organic herbs preferred.

]]> https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/feed/ 0 Soothing Herb Blend Mini Crumb Muffins https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/ https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/#respond Thu, 30 Jun 2016 19:44:10 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1639
soothing herb blend crumb muffinssoothing herb blend crumb muffins
muffin samples at marketmuffin samples at market
three blends for salethree blends for sale
blend of linden, lemon balm, rose, tulsiblend of linden, lemon balm, rose, tulsi
muffin bitemuffin bite
soothing herbal tea blendsoothing herbal tea blend
powdered herbspowdered herbs
muffins and herbsmuffins and herbs
three muffins on displaythree muffins on display

Interesting human behavior story…

Last weekend, for the first time ever, I sold jars of herbal blends at a local craft market. I wanted to talk to people, to gather ideas and see what people are interested in so I can be more useful. I sold very few jars, but I did learn from people’s reactions. I had samples of baked treats made with the three herbal blends to show diversity of use besides making tea or taking them in a pill. These mini muffins were one of the samples and I displayed them in a cake stand with a clear cover. There were only a couple of people who asked me about them and when I explained what they were, very few people even took one.

So here is the interesting behavior… In the middle of the day I left my table for a bit to get a much needed iced coffee. As I walked back through the park where the market tables were set up, I saw my table in the distance. I realized that there was a steady stream of people approaching, lifting the lid of the cake stand and taking muffins. When I got back about 75% were gone! Crazy. When no one was there, people were willing to try even though there was no label as to what they were made with, but when I was there explaining, the no thank-you’s were abundant. I’m not sure if this means that the thought of eating dried herbs baked into a muffin was unappealing or if they were just shy or worried they would not like and then be embarrassed to say so. Which ever, I hope you try for yourself. They have a few steps, none of which is hard and are deliciously different.

Although the tea blend is a mix of calming herbs, I am not sure eating in a muffin will do that, maybe a tiny bit. And would you try them if they were a sample at a craft market table? Please leave me a comment below.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Soothing Herb Blend Mini Crumb Muffins
Please don't worry if you don't have all the herbs for the blend, these muffins can be made with any combination such as lemon balm and holy basil or just one single herb. I would be happy to send you the herbal blend, too! Just send me a note at dina@theherbalbakeshoppe.com
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Ingredients
Soothing Herb Blend
  • 1tbsp dried linden flower
  • 1tbsp dried lemon balm
  • 1tbsp dried holy basilalso known as tulsi
  • 1/2tbsp dried rose petalsuse only organic roses if drying yourself
Herb infused honey
  • 6ounces soothing herbal tea blend
  • 8ounces honey
For Crumb topping
  • 1/4cup organic granulated sugar
  • 1/4cup organic light brown sugar
  • 1/2tsp cinnamon
  • 1/8tsp salt
  • 1/4cup unsalted butter melted1/2 stick
  • 2/3cup organic all-purpose flour
For Muffins
  • 2 1/4cup organic all-purpose flour281.25grams
  • 2tsp baking powder
  • 1 tsp baking soda
  • 1/2tsp salt
  • 1tbsp lemon zest, grated
  • 2/3cup organic unsalted butter, melted
  • 2/3cup herb infused honey
  • 3/4cup organic whole milk
Instructions
For herbal blend
  1. Combine all dried herbs, mix to blend. Using a coffee grinder, grind to fine powder.
For herb infused honey
  1. Prepare a double boiler with 1 inch of water in bottom. Bring to gentle boil.
  2. Combine powdered herb blend and honey in top of double boiler. Stir with a wooden chopstick. Cover, Turn heat to lowest setting and gently heat for 6 hours.
  3. Strain honey while still warm using a strainer covered in cheesecloth set over a 1 cup glass measure. You may have slightly less than needed amount of 2/3 cup, add plain honey if needed.
For crumb topping
  1. Preheat over to 375°F. Line small baking sheet with parchment paper.
  2. Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir with a rubber spatula until just moistened.
  3. Spread mixture on lined baking sheet and bake for 15 minutes until dry. Break up with fork into small crumbs if needed. Cool completely before topping muffins.
For muffins
  1. Preheat oven to 400°F.
  2. Line mini muffin pans with mini muffin liners. If you do not have mini muffin pans, these can be made as regular sized muffins.
  3. In large mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In medium mixing bowl, combine cooled melted butter and honey. Whisk to blend. Lightly beat eggs, then add to butter and honey mixture and whisk to blend.
  5. Add milk and whisk to blend well.
  6. Make a well in center of dry ingredients. Pour in wet ingredients and stir gently to combine only until there are no remaining dry spots. Avoid overmixing as much as possible.
  7. Spoon by teaspoonfuls into lined muffin pan to fill 3/4 full. Sprinkle on crumb topping to cover top as much as desired.
  8. Bake for 12 minutes. If using regular sized muffin pan, increase baking time to 18-20 minutes. Test with a toothpick.
  9. Allow to stand in pan for 10 minutes then remove to cool completely on wire racks. These freeze well packed in air-tight containers.
  10. Optional: dust with powdered sugar before serving
Recipe Notes

*I would be happy to send you a sample of the herbal blend to try, just send me a note at dina@theherbalbakeshoppe.com

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic butter, organic milk if available.

blend of linden, lemon balm, rose, tulsi
muffins and herbs

]]> https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/feed/ 0 Rose Hazelnut Chocolate-Chip Cookies https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/#respond Tue, 16 Feb 2016 16:56:21 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1443
gluten free rose chocolate chipsgluten free rose chocolate chips
rose petalsrose petals
rose petal tincturerose petal tincture
inside a cookieinside a cookie
plates of cookiesplates of cookies
rose hazelnut chocolate chip cookiesrose hazelnut chocolate chip cookies

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Granted, sometimes a recipe needs work. When I mixed together the first batter for these cookies I used almond flour and coconut sugar. I kept thinking that it looked too wet and dark but I hoped that after a short time in the refrigerator, it would bake up fine. As I carried the covered bowl of batter to the refrigerator, I became distracted with something I left on the counter and put the batter bowl down quickly on top of the washing machine, which was churning my Sunday laundry. Note: never do this. In a split second the glass bowl of batter was face down on the floor, shattered in millions of pieces, batter splashed everywhere. I admit, I began to cry as I cleaned it up. After about an hour collecting myself, I began again and in the end I believe it was divine intervention for the first was a batter that should not have been baked. The new one looked much better using organic granulated sugar and hazelnut flour (I did not have almond flour left). The final result these extremely delicate but totally scrumptious chocolate chip morsels, totally gluten-free. Perhaps an egg would have helped them to hold together and I plan to try them that way another day. For now, my children all approved, and that works for me just fine. Possibly the brightening spirits rose petals worked their magic.

Rose Hazelnut Chocolate-Chip Cookies
Roses, known in the realm of herbal medicine as nervines, soothe anxiety, depression and grief. While a bouquet may be common practice, seldom do we take their essence internally. For these cookies, I used a commercially made extract and infusion, which really is no different than adding vanilla extract or vanilla beans soaked in milk. The subtle rose flavor barely peaks through and the result is a very delicate and gluten-free cookie bite, just right for a little heart nourishment.
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Ingredients
  • 1 1/4cup hazelnut flour
  • 1/2cup coconut flour
  • 1/4cup oat flour
  • 1tsp ground flax seed
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • 1pinch kosher salt
  • 1/2cup organic unsalted butter, softened
  • 1/2cup organic granulated sugar
  • 1tsp vanilla extract
  • 1tsp rose petal extract
  • 3/4cup rose infused coconut milk2 tsp dried rose petals + 1 cup organic coconut milk
  • 3/4cup milk chocolate chips
Instructions
  1. Remove any stems or other green parts from rose petals.
  2. Prepare rose infused coconut milk. Combine both liquid and solid portion of coconut milk in small saucepan. Heat on lowest setting, stirring occasionally until all of solid portion has melted and combines with liquid portion. Bring just to simmer. Add rose petals, simmer for 2 minutes, then remove from pot heat, cover and steep for 20 minutes.
  3. Prepare rest of ingredients while rose petals are infusing in coconut milk.
  4. In small mixing bowl, combine hazelnut flour, oat flour, coconut flour, ground flax seed, baking powder, baking soda, and salt. Whisk to thoroughly combine. Set aside.
  5. In large mixing bowl, softened and cream butter. Add sugar and thoroughly mix to combine. Add vanilla extract and rose extract.
  6. After 20 minutes of infusing coconut milk with rose petals, uncover and allow to cool for 10 minutes in pan. Strain through fine sieve or cheesecloth, pressing on rose petals to extract as much liquid as possible.
  7. Measure ¾ cup of infused coconut milk and allow to come to room temperature. Add half of milk to butter and sugar mixture, whisk to blend. Add rest of milk, whisking to combine.
  8. Add half of dry ingredients to wet ingredients and mix with wooden spoon until combined. Add remainder of dry ingredients and mix thoroughly.
  9. Stir in chocolate chips. Cover batter with plastic wrap and refrigerate for at least one hour.
  10. When ready to bake, preheat oven to 350°F. Drop by rounded teaspoons of batter on to cookie sheets approximately one inch apart. Cookies will not spread a lot in baking.
  11. Bake for 10-12 minutes until just beginning to turn brown. Cool on wire racks.
Recipe Notes

*Unsweetened coconut milk is approximately 20% fat. It naturally separates into liquid and solid portions at room temperature. Look for organic brands in BPA-free containers.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, sugar, coconut milk and flours if available.

Shop this post:
dried rose petals
hazelnut flour
coconut flour
organic sugar

 

organic rose petals
plates of cookies

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