I made cookies using the bright colors of vegetables.
The beets are bright pink even with just a little bit added.
It is a very useful ingredient for making sweets.
At home, when the beets are harvested, they are boiled and frozen,
When making sweets or making smoothies,
I use it all the year round.
Similarly, a large amount of Moroheiya and
Boil and freeze.
Pumpkins are cooked each time because they can be preserved, but
This year, 30 butternut pumpkins were harvested
I’m thinking of refrigerating it with soup or puree.
【野菜クッキー材料】
薄力粉 50ｇ
ココナッツオイル 15 g
アガベシロップ 15 g
ビーツ 15 g
（モロヘイヤとカボチャは、20 g）
180度で20分
混ぜて焼くだけ簡単です。
[Vegetable cookie ingredients]
Soft flour 50g
Coconut oil 15 g
Agave syrup 15 g
Beetroot 15 g
(20 g for Moroheiya and pumpkin)
20 minutes at 180 degrees
It’s as easy as mixing and baking.
It has been 15 years since I grew vegetables without fertilizers and pesticides.
A housewife in her 40s, a mother of two children.
While doing part three times a week at the organic supermarket,
I stand in the field every day.
Introducing simple and delicious recipes with seasonal ingredients that can be taken in the field,
Introducing the state of making vegetables.
💡ブログblog
http://bonfrance.blog.jp
タマリンドはこちらで♪
米粉ビーフンはこちらで♪
#クッキーレシピ
#畑を楽しむ12ヶ月
#無肥料無農薬
#How to make Cookie
# 12 months enjoying the field
#Fertilizer free
