Desserts
Recipe courtesy of Brunchpants
2 cups Cashews
2 tbsp Coconut oil
1/4 cup Maple syrup (more or less to taste )
1 tsp Vanilla extract
1/8 tsp Sea salt
1 tsp Rose water
3 tbsp Finely shredded coconut
1 tbsp Meringue Powder
2 tsp Water
2 Small soft hair artist brushes
1/2 cup granulated white sugar
Edible flowers/leaves of choice
1Pulse the first 7 ingredients in a food processor until the mixture forms a ball
2Place between two sheets of parchment paper and roll out until thin
3Use a cookie cutter to cut out desired shapes
4Put cookies on Excalibur Dehydrator trays
5Dehydrate at 115° F for 48 hours or until dry
6Mix Meringue powder and water until well combined
7Use a small pastry brush to wash the top of the dried cookie
8Apply flowers to meringue wash
9Apply another layer of wash to the top of the flowers
10Sprinkle with white sugar . Dust off excess sugar with dry brush or by gently tapping.