The joy and freedom of starting fresh is one to be looked upon with openness, excitement, hope, and dreams. Hop into this New Year with positive thoughts to replace old, stale, stuck ones. Taste the sweetness of learning something new! Visit old favourites for a surge of inspiration to guide you in authentic directions. I’m excited to be sharing many new things with you this year. Very soon, one of our dear book characters will hop into our shop! Hopes for a happy, healthy New Year! xoxo ~Amor
Bunny, Star, Full Moon Cookies
Little ones will see how fun, playful, and enjoyable it is to help and learn in the kitchen. Including everyone creates a most rewarding and kind feeling, sweeter than anything.
Non-GMO, organic, fresh, sugar-free, vegan ingredients:
Dough: 2C Spelt Flour, 1 tsp Pink Himalayan Salt, 2/3 C +2tbsp Vegan Shortening, 4-5 tbsp Cold Water. (This is our classic go-to pie crust recipe. It’s so useful for all kinds of baking!)
Heat the oven to 350 degrees F. Mix the dough and roll it out on a lightly floured surface. Gently cut out shapes with cookie cutters, dipped in flour to help prevent sticking. Gently lift and place on a baking sheet. Add a tiny dollop of sugar-free organic fruit spread, we chose apricot and raspberry, and spread around the center of each cookie. Bake for 10-15 minutes or until tender and lightly golden. Serve warm and enjoy!
Add some organic, dairy-free cacao-hazelnut spread, while the cookies are warm, for a decadent delight!
Music of the Moment: Auld Lang Syne, Royal Scots Dragoon Guards