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Resilience Hermit Cookies
By Angela Willard Cl. H
Angela Willard is a Clinical Herbalist and Co-Founder at Harmonic Arts. She’s passionate about growing herbs, herbal consulting, and sharing her love and knowledge of plants. Angela finds balance between nurturing Harmonic Arts' vision and raising a young family.
Like most kids, my boys love eating baked treats! I see baking as the perfect opportunity to sneak some extra nutrition and goodness into their diet.
Our Restorative Blends are one of my favourite healthy add-ons for baked goods. They’re packed with stress-supportive botanicals that help my family cope with the busy holiday season and beyond. Our Resilience Blend, featuring Pine Pollen, Astragalus and Reishi, adds adrenal-nourishing adaptogens to boost stress response and energy levels. An added bonus: the flavour profile of Resilience harmonizes beautifully with Ginger and Cinnamon!
Pine Pollen is one of the most nutritionally-rich superfoods on the planet, containing over 200 bioactive nutrients! This herbal adaptogen also stimulates dopamine levels, making it a choice herb for those seeking stress relief and a boost in energy levels.
Astragalus is a restorative adaptogen that helps our bodies adapt to physical and emotional stress. It’s immuno-modulating, antibacterial and antiviral properties also make it a top preventative choice for the whole family during cold and flu season.
Nourishing Reishi is thought to bring longevity, wisdom, and good fortune. This adaptogenic mushroom calms and strengthens the nervous system, fortifies immunity and bolsters the adrenal glands to cushion the physical and emotional impacts of stress.
Hermit Cookies can be a great way to use up the last of your fall pumpkins, and their heart-warming holiday spices heat you up from the inside out.
This recipe makes a generous amount of two dozen: share freely with family and friends!
4 Cups gluten-free flour
2 TSP Cinnamon
2 TSP Ground Ginger
2 TSP Baking Powder
1 TSP Baking Soda
½ TSP Salt
½ Cup Coconut Oil or Butter
1 Cup Coconut Sugar
1 ½ Cup Pure Pumpkin or Squash Puree
2 Large Eggs or Egg Replacement
½ Cup Molasses
2 TSP Vanilla
1 Cup Dried Fruit
1 Cup Chopped Walnuts
- Preheat oven to 350°F.
- In a medium bowl, stir together the dry ingredients and set aside.
- In a large bowl, beat butter, sugar, pumpkin, egg, molasses and vanilla until smooth.
- Add flour mixture and mix until fully combined.
- Add dried fruit and nuts, stirring just until blended.
- Drop rounded spoonfuls of dough 2” apart on a greased cookie sheet.
- Bake for 14 minutes, and transfer to a wire rack to cool.
Let us know what you think of this recipe in the comments below!
Click here to try our Resilience Restorative Blend!