Monday, May 14, 2012

What's Cooking? First Strawberries!

May 14th and I have just tasted my first strawberries of the season. Not the (often) chemical-laden fruits shipped in from California all year 'round. These are true, organic, DC metro-area strawberries. It is with great anticipation that I await my own farm stand bringing strawberries to market, as the weather warms and summer starts making cameo appearances.

So, I'm pulling out a favorite of mine to repost for this week. It is a twist on a classic thumbprint cookie. Moreover, it combines the most important ingredients of a strawberry spinach salad: spinach, almonds, and of course the berries!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)
Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves
1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

Also, with excellent timing, Gena from Choosing Raw supplied a recipe for a nutritious smoothie that combines the power of strawberries and cocoa!

Find this and other wonderful treats on Wellness Weekends and Slightly Indulgent Tuesdays!

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