She bath’d with roses red, and violets blew,
And all the sweetest flowres, that in the forrest grew. – Edmund Spencer 1590
Oh, stop fighting it! Valentine’s Day has been celebrated since 500 AD, way before Hallmark. It’s focus of celebration has changed throughout the ages from a religious holiday to romantic love, and now, well unfortunately consumerism. But there’s no need to buy in. I embrace the holiday wholeheartedly simply as a day to honor love and friendship. And the world need so much more of that no?
To celebrate, here’s a new recipe! Home baked treats are the perfect sustainable gift as nothing gets left behind. Inspired by Heidi Swanson’s Quinoa Cloud Cookies, mine are vegan, and I’ve replaced white sugar and flour with maple sugar (yes, it’s expensive) and spelt flour for even more whole grain and natural goodness. These are perfectly sweet enough for me as is. You can make them sweeter if you like by adding some sugar sprinkles on top before baking like Heidi does, or use a less bitter chocolate, or just by sharing them. A couple of these crunchy, chocolaty yummies served with a nice hot cup of tea–well, that will rosy up anyone’s day. Enjoy!
Quinoa Spelt Heart Cookies
3/4 cup quinoa flour
1 cup whole grain spelt flour
1/2 teaspoon fine grain sea salt
1 cup Earth Balance, room temperature
1 cup maple sugar
1/2 cup grated or shaved bittersweet chocolate
2 or 3 T large grain sugar or sugar sprinkles (optional)
Sift the flours into a bowl, add the salt. Cream the butter, sugar and vanilla in a separate bowl either by hand or using an electric mixer until fluffy. Stir flour into butter mixture until just incorporated, then stir in the chocolate.
If the dough is too soft to roll out immediately, gather and mold it into a flattened disk. Wrap and refrigerate for about 30 minutes. Before baking, preheat oven to 350 degrees, and either lightly oil your cookie sheets or line with parchment paper.
Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out shapes and sprinkle with sugar if desired. They spread out a bit while baking, so leave 1/2 inch in-between. Bake for 7-9 minutes or until cookies are just browning around the edges. Cool and serve!
Yield depends on the size of your cookie cutters.