Purple Sweet Potato & Rose Hip Cookies
These cookies are made with a combination of purple sweet potatoes and rose hips. I love using both of these plants as much as I can. Purple sweet potatoes are one of the few foods that contain anthocyanins which are present in blue, purple and black colored foods. Anthocyanins may aid in cardiovascular health, cancer prevention, improved vision and cognitive function.
Meanwhile, rose hips are also incredibly nutrient dense containing high amounts of potassium, calcium and magnesium and over 900% of the daily recommended value of vitamin C!
Rose hips are the part of the rose plant right below the blossom that blooms toward the end of summer and into autumn and winter. Incorporating edible flowers and herbal medicine into my diet has been incredibly helpful in helping treat a wide range of ailments naturally while managing my autoimmune health.
Ingredients:
400g purple sweet potatoes
1 ripe banana
1 haas avocado
1/2 cup avocado oil (sub coconut oil or olive oil)
150g coconut butter
1/2 cup dried rose hips
1 tbsp elderberry powder (optional but encouraged for added nutrients & color)
3/4 cup coconut flour
2/3 cup arrowroot flour or tapioca starch (these can be used interchangeably)(sub potato starch, sweet potato starch)
Preparations:
Wash and peel the purple sweet potatoes with a vegetable peeler or knife. Then steam them in some water until fork tender. Remove from the pan, drain them and add them to a food processor.
Add in one ripe banana and one ripe avocado, avocado oil and coconut butter. Blend everything together until smooth and well combined.
Next, add 1/2 cup of dried rose hips into a coffee or herb grinder and blend unti lthe rose hips are powdered. Add them to the food processor batter.
Then, add the coconut flour and tapioca starch to the food processor and blend until a dough forms.
Set your oven to 350F.
Remove the dough from the food processor and form into circular cookie shapes in your hands.
Place the cookies on a baking sheet with parchment paper. Bake for 25-30 minutes. Remove from heat. Store in the fridge for up to five days and in the freezer after that.