Tag: recipe

  • Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!

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    Healthy Mango Smoothie

    Course Breakfast, Dessert, Snack
    Keyword breakfast, dessert, Kids, smoothie, snack
    Servings 2

    Ingredients

    • ½ cup frozen banana slices
    • 1 cup fresh diced mango
    • 1 cup frozen mango chunks
    • ½ cup your favorite plain yogurt
    • Pinch of salt
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!

    Notes

    Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know Collard greens are the oldest leafy green within the cabbage family dating back 2000 years, originally grown by the ancient Greeks and Romans! This low calorie vegetable is packed with many nutrients like Vitamins K, C, A, calcium and folate. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn how to properly sauté these greens so that your whole family will love them, too!

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    How-To: Sauté Collard Greens

    Course Side Dish
    Keyword collard greens, collards, how-to, sauté, side
    Servings 8

    Ingredients

    • ½ to 1 cup water
    • 1 bunch collard greens stems trimmed and leaves cut into small pieces
    • 1 cup sliced scallions
    • Sea salt and pepper to taste
    • Splash lemon juice

    Instructions

    • Place the water in a large skillet and heat on medium high heat. Add the collard greens, scallions, sea salt, pepper and lemon juice.
    • Cover and cook on high for 3 to 5 minutes. Stir occasionally. Serve as is or with your favorite dressing.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Earth Month! Let’s talk about food waste. Did you know every year, each American throws out about 1,200 pounds of organic garbage that could be composted? There are other ways to decrease this amount (other than simply composting). One way is to use your food scraps to make another recipe! Check out this Earth friendly Broccoli Stem Stir Fry recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School. All ingredients can be found at your local Basil Bandwagon Natural Market.

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    Broccoli Stem Stir Fry

    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, stir fry
    Servings 4

    Ingredients

    • 2 cups carrots sliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
    • 2 cups peeled broccoli stems sliced
    • ½ cup scallions sliced
    • ¼ cup broth
    • 2 tablespoons coconut aminos
    • 2 teaspoons lemon juice
    • 1 tablespoon maple syrup
    • Sea salt to taste

    Instructions

    • Heat a large skillet over medium high heat. Add the broth and heat it briefly.
    • Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
    • Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.
    • Plate and serve warm. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Dairy Free Carrot Cake

    Dairy Free Carrot Cake

    Dairy Free Carrot Cake

    Thanks to Christine Waltermyer, The Natural Kitchen Cooking School & MUSH Overnight Oats!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    What’s one of your favorite Easter desserts? One of ours is carrot cake! However, we like to make it with a fun, healthy twist – including MUSH Overnight Oats!

    Why add MUSH Overnight Oats? It gives a moist, flavorful texture to the cake while adding even more health benefits! All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down this acid and helps increase the absorption of nutrients, like zinc, iron, calcium and magnesium. Since carrots are loaded with vitamins and minerals, such as calcium, adding MUSH can even help absorb it!

    We’re not saying that you have to add them to your carrot cake – you can just eat these overnight oats straight out of the container with a spoon. Or add them to your morning smoothie. The possibilities are endless – go try all of their flavors!

    Keep scrolling to learn how to make this Dairy Free Carrot Cake with MUSH Overnight Oats thanks to Christine Waltermyer and the Natural Kitchen Cooking School. All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

    Resources:

    https://eatmush.com/pages/whats-mush

  • Chipotle-Inspired Vegan Bowl

    Chipotle-Inspired Vegan Bowl

    Chipotle-Inspired Vegan Bowl

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!

    What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!

    All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.

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    Chipotle-Inspired Vegan Bowl

    Course dinner, Lunch, Main Course
    Keyword chipotle, dinner, lunch, vegan
    Servings 4

    Ingredients

    • 1 cup dried black beans

    Cilantro Lime Rice

    • 1 cup Lotus Foods pink rice or other uncooked rice of your choice
    • 1 tablespoon lime juice
    • 1 tablespoon sliced scallion
    • 3 tablespoons chopped cilantro

    Carrot Pico De Gallo

    • 2 large carrots diced (about 2 cups)
    • ¼ cup diced red onion
    • Sea salt to taste
    • 1 tablespoon lime juice

    Guacamole

    • 2 avocados
    • 2 teaspoons lime juice
    • 1 tablespoon diced red onion
    • 2 teaspoons chopped cilantro
    • Sea salt

    Pumfu & Mushrooms

    • 1 tablespoon olive oil
    • 8 ounces button mushrooms sliced
    • 8 ounces Pumfu diced

    For The Bowls

    • Shredded lettuce
    • 8 ounces dairy-free sour cream (I used Kite Hill)
    • 4 ounces shredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
    • Fresh cilantro chopped
    • Primal Kitchen Cilantro Lime

    Instructions

    • Cook the black beans according to package directions.
    • Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
    • Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
    • Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
    • Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
    • Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Celebrate National Strawberry Day

    Celebrate National Strawberry Day

    Celebrate National Strawberry Day

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know: strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols. They are a sodium-free, fat-free, cholesterol-free, low-calorie food AND they’re a good source of manganese and potassium. How cool is that!

    Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re passing along a delicious and nutritious Strawberry Pie recipe to help celebrate these incredible fruits on National Strawberry Day! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

    Want to know another fun fact about strawberries? The average strawberry contains 200 seeds!

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    Strawberry Pie

    Course Dessert
    Keyword dessert, pie
    Servings 8 servings

    Ingredients

    • 1 gluten free frozen 9-inch pie shell
    • ¾ cup Lakanto sugar free powdered monkfruit sweetener with erythritol
    • 2 tablespoons arrowroot flour
    • 1 cup water
    • 1 0.7 oz. package Simply Delish strawberry jel dessert
    • 3 cups sliced strawberries
    • 1 cup red raspberries
    • Dairy-free whipped topping

    Instructions

    • Preheat the oven to 425° F. Line the unpricked crust with a piece of parchment paper. Fill with pie weights or dried beans to cover the bottom. Bake for 9 minutes. Remove the parchment paper. If you wish, you can bake for a few more minutes to make the bottom more crisp. Cool the baked pie shell on a wire rack.
    • In a small saucepan, combine the powdered monkfruit sweetener, arrowroot flour and water. Stir with a whisk until smooth. Bring to a boil over medium high heat, stirring frequently. Cook for about 2 minutes. Remove the mixture from the heat. Stir in the Simply Delish strawberry jel dessert powder until dissolved. Set aside to cool.
    • Add the strawberries and raspberries to the strawberry jel mixture. Carefully fold them in. Pour into the prepared crust. Arrange the berries in a pretty pattern, adding extra fresh berries on top if you wish. Refrigerate until set. Serve with optional whipped topping.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Vegan Charcuterie Board

    Vegan Charcuterie Board

    Vegan Charcuterie Board

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Friday, February 18th is National Drink Wine Day and what better way to celebrate than pairing your favorite wine with a Vegan Charcuterie Board! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to put together the perfect selection of fresh fruits, vegetables, vegan cheeses, crackers, and savory & sweet accompaniments. Looking for an extra special item to wow your guests? Check out our vegan meat selection – including vegan fig salami! All ingredients – including almost the entire portfolio of local Unionville Vineyard wines – are available at your favorite local Basil Bandwagon Natural Market location.

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    Vegan Charcuterie Board

    Ingredients

    Hummus

    Raw Vegetables

    • Red radishes
    • Snap peas
    • Celery
    • Carrots
    • Endive
    • Fennel bulb

    Fresh Fruit

    • Strawberries
    • Orange Segments
    • Apple slices

    Dried Fruit

    • Dates
    • Apple chips

    Nuts & Seeds

    • Macadamia nuts
    • Almonds
    • Toasted pumpkin seeds

    Nut Cheeses & Spreads or Other Spreadable Cheese of Your Choice

    Jams

    • All-fruit raspberry jam
    • All-fruit apricot jam

    Black Olives

    Crackers

    Gluten-Free Pita Bread

    Parsley Sprigs

    Instructions

    • Prep ahead: Use a cutting board that you will not be using as your presentation board. Cut up all of the fruit and vegetables. Place the hummus, olives and jams in serving bowls. Pre-slice any block cheeses.
    • Assemble the board: Wipe down a large wooden cutting board. Place the bowls onto the board. Next, add the sliced fruits and vegetables, building around the bowls. Arrange the crackers as well.
    • Fill in the gaps: Add little piles of nuts, seeds and dried fruits in any open areas. Place garnishes of fresh parsley sprigs as the final touch. Serve right away or cover the board with plastic wrap and refrigerate.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Holiday Stuffed Mushroom Appetizer

    Holiday Stuffed Mushroom Appetizer

    Stuffed Mushroom Appetizer

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    ‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.

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    Stuffed Mushroom Appetizer

    Course Appetizer, Snack
    Keyword appetizer, holiday, snack
    Servings 12

    Ingredients

    • 16 ounces button mushrooms cleaned and stems removed
    • ¼ cup avocado oil
    • 1 tablespoon olive oil
    • ¼ cup diced shallot
    • ½ cup finely diced carrot (about 1 medium carrot)
    • Sea salt
    • ⅓ cup mushroom jerky (or sun-dried tomatoes) finely chopped
    • 2 tablespoons minced parsley
    • ¾ cup walnuts finely chopped
    • ½ cup cooked black rice
    • 1 tablespoon Annie's Worcestershire Sauce
    • Freshly ground black pepper
    • ⅓ cup scallions thinly sliced

    Instructions

    • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    • Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
    • Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
    • Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
    • Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Vegan Potato Soup

    Vegan Potato Soup

    Vegan Potato Soup

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊

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    Vegan Potato Soup

    Course Lunch, Main Course, Soup
    Keyword dinner, lunch, main course, soup
    Servings 4

    Ingredients

    • 3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes peeled (or an equivalent amount of white potatoes)
    • 1 tablespoon olive oil
    • 1 cup onion diced (about 1 medium onion)
    • Sea salt
    • 2 stalks celery diced
    • 2 carrots peeled and diced
    • 4 cups vegetable broth
    • 1 6 oz package Lightlife Tempeh Smoky Bacon
    • Avocado oil
    • 1 cup thinly sliced leeks
    • ½ cup coconut cream

    Instructions

    • Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
    • Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
    • Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
    • Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
    • To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
    • In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!

    Share your special creations by tagging us on social media:

    Instagram – @basilbandwagon & @naturalkitchenschool

    Facebook – @BasilBandwagonOfficial & @NaturalKitchenCookingSchool

    Find these ingredients at your local Basil Bandwagon Natural Market today!

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    Holiday Frosted Sugar Cookies

    Course Dessert
    Keyword cookies, dessert, holiday
    Servings 24 cookies

    Ingredients

    • ¼ cup ghee or butter of your choice
    • 6 tablespoons maple syrup
    • 1 room temperature egg
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cup fine almond flour
    • ¼ cup arrowroot flour
    • ¼ cup cassava flour
    • ¼ teaspoon sea salt
    • ½ teaspoon cream of tartar

    Toppings

    • Simple Mills frosting
    • sprinkles of your choice (I used Supernatural Sprinkles)
    • colored sugar
    • coconut sugar
    • cinnamon

    Instructions

    • In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
    • Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
    • Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
    • Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
    • Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!