Vegan and gluten free tea cookies with the rich, yet delicate flavor of lavender
I have learned that the power of sitting in my feminine energy is all about “being” rather than doing. Our natural power comes from magnetizing and attracting things toward us instead of going out and getting them. When you’re ready to call something into your life, being in the space to relax and receive it is powerful. I loved the idea of a lavender tea cookie that was delicate, sweet, and calming. It’s magical in its own uniqueness just like us when we truly step back and allow ourselves to receive.
MEDITATION WITH MANTRA
Kundalini Adi Shakti Mantra
For a recording of this mantra, you can purchase a track or listen via a music streaming service by searching for “Adi Shakti.” I recommend Snatam Kaur’s version.
In kundalini yoga we use this mantra to connect with the divine feminine. If you are new to chanting mantra, you can start by simply playing a recording while you sit in easy pose, close your eyes, and focus on your breath. If you want to chant along with the recording, even better. It is powerful to hear your own voice say the mantra so chant loudly with it.
Adi Shakti, Adi Shakti, Adi Shakti, Namo Namo
Sarab Shakti, Sarab Shakti, Sarab Shakti, Namo Namo
Pritham Bhagvati, Pritham Bhagvati, Pritham Bhagvati, Namo Namo
Kundalini Mata Shakti, Mata Shakti, Namo Namo
Yield: 12 cookies
- 1 cup (224 g) soy-free vegan butter, softened
- 1¼ cups (193 g) date sugar
- 2 tablespoons (30 ml) nondairy milk (such as soy milk or almond milk)
- 2 tablespoons (30 ml) chopped fresh lavendar
(or 8 to 10 drops lavender essential oil)
- 1½ teaspoons vanilla extract
- 2 -3/1 cups (261 g) quinoa flour
- ¼ cup (32 g) cornstarch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lavender-colored sugar, optional
- In a large bowl, cream the vegan butter and sugar together for 2 to 3 minutes, until light and fluffy. Add the nondairy milk, lavender, and vanilla extract and mix well. Sift in the flour, cornstarch, cream of tartar, baking soda, and salt and mix until a soft dough forms. Cover the bowl and put it in the refrigerator and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment paper.
- Place the balls on the prepared baking sheet. Bake for 10 to 12 minutes, or until the cookies turn golden brown around the edges. Roll in lavender-colored sugar, if desired.
>See other recipes and articles from Cassandra Bodzak here.