I’ve had loads of fun concocting a few rosewater-flavoured sweets using ground almonds as a base (see recipes below). There are some other desserty things in the pipeline too that need a little more refinement, so I’ll save those for another day.
First up, Pistachio Rosewater Sweets (yeah, I know it needs a more inspiring name – all suggestions welcome!). I love the utter simplicity of this raw food recipe: just four wholesome ingredients that taste out of this world when combined.
Pistachio Rosewater Sweets
1 cup raw almond meal
½ cup pistachios (shelled)
2 dessertspoons raw honey
1 dessertspoon organic rosewater
Add all ingredients to the food processor and process until evenly mixed and binding together. Press into a silicone mould or use your fingers to form the dough into small, bite-sized balls.
I also made Pecan Pudding Sweets – these tasted remarkably like Christmas pudding and even had that warming, alcoholic kick thanks to a new organic vanilla extract I decided to try. Despite giving the bottle a good shake, I managed to add a dessertspoon of neat ethanol with just the teeniest hint of vanilla! It was potent stuff, I can tell ya! You might prefer to make these using an alcohol-free vanilla extract or vanilla powder so as not to overpower the delicate flavour of the rosewater…
Pecan Pudding Sweets
1 cup almond meal
½ cup pecans
1½ teaspoons orange extract (or a few drops orange essential oil)
1 dessertspoon organic rosewater
1 dessertspoon vanilla extract
1½ dessertspoons raw honey
Add all ingredients to the food processor and process until evenly mixed and binding together. Press into a silicone mould or use your fingers to form the dough into small, bite-sized balls.
