PRODUCT SUMMARY
The Hawthorn has a long history of use in traditional Western herbalism and is well-loved for its affinity for the heat. The berries are from the Crataegus monogyna plant and has been an ingredient in jams, wines, cordials and candies for centuries. The berries when fully ripe are picked in autumn before the first frost, it often macerated in herbal vinegar and syrups, infused as hawthorn tea, or used in tincturing.
RECIPE
Although mostly used in jams, Hawthorn berries can be used in your cookies, try this delicious Heart Healthy Vegan Hawthorn Cookies.
Ingredients:
- 1 cup gluten free flour
- 1/2 cup fresh hawthorn berries (smashed)
- 1/2 cup almond butter
- 1/4 cup organic cane sugar
- 3 Tbsp almond milk
- 1 tsp vanilla extract
- 3/4 baking soda
- 1/4 tsp salt
- Jam or jelly of your choice
Instructions:
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a large bowl, stir together the almond butter, coconut sugar, almond milk, vanilla extract and optional stevia extract.
- In a small bowl, whisk together the flour, baking soda and salt.
- Place the dry ingredients into the wet ingredients, including the hawthorn berries, and mix just until thoroughly blended.
- Create balls that are just slightly bigger than golf balls. Press the balls into patties and place them on a baking sheet.
- Use a small spoon to indent a thumbprint into the cookies. Reshape any large cracks that form on the edges of the cookie dough.
- Fill each thumbprint with a jam or jelly of your choice.
- Bake for 9 to 11 minutes, be sute not to overbake.
- Cool thoroughly before serving.
