KitchenRecipes

From garden to table: summer marigold treats

Ever wonder why marigold is such a revered flower? It is the perfect companion plant, a delicate soother to irritated skin and a wonderful disinfectant. And its blooms are fully edible!

We had an awesome marigold harvest this spring and set jars of petals aside to dry. Today we mix the dry and the fresh petals for a sweet, colourful addition to our summer. These treats are awesome for breakfast, since they’re full on nutrients and protein to keep us full for the day. And they’re awesome as an afternoon snack or sweet nibble after dinner.

Check out the kid-approved recipe below. Enjoy!

Ingredients (makes 10/12 treats)

  • 1 cup raw cashews
  • 1/3 cup cold water
  • 1/4 cup chia seeds
  • 1 tbsp coconut oil
  • 1/2 cup unsweet coconut flakes (leave a third of it aside, sprinkled on a plate, for garnishing)
  • 1 cup dry or fresh marigold petals (leave 1/3 cup aside, sprinkled on a plate, for garnishing)
  • 1 cup fresh, organic raspberries (optional)

Prep time

  • 5 minutes

Cooking time (freezer time)

  • 5 minutes

Total time

  • 10 minutes

Method

  • Grind cashews in a coffee grinder for 1 minute.
  • Transfer the ground nuts to a bowl and add remaining ingredients.
  • Mix the ingredients with a fork, until your get a smooth dough.
  • Line a plate with parchment paper.
  • Make dough into bite-sized treats. Then roll in coconut flakes and marigold petals previously set aside.
  • Place treats on plate and freeze 5 minutes before serving with a heap of freshly picked raspberries.
  • Refrigerate for up to 2 days or freeze for up to 2 weeks.

Of special notice

  • If the dough is too runny, add more coconut flakes. If too stiff, add a few drops of water.
Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief

Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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