Crushed Blueberry Mocktail & Orange Ginger Shortbread Bites
Crushed Blueberry Mocktail & Orange Ginger Shortbread Bites
About this recipe:
Looking for that perfect snack for your wellness night-in? We have partnered with our friends at Purely Sprouted for the perfect combination of healthy and delicious! Our Blueberry & Lavender Mocktail is the refreshing addition that you need to your night. Elevated enough for a dinner party, but simple enough for a casual night in, this drink is perfect for every occasion! Accompany it with the delectable Purely Sprouted Shortbread Bites. Gluten-free and done in a matter of minutes, these little bites taste like sunshine and keep you feeling good.
Ingredients
For the Blueberry & Lavender Mocktail:
- 1 oz Kosterina Crushed Blueberry Vinegar
- 1 oz lavender simple syrup
- Squeeze of lemon
- Sparkling water
- Blueberries and dried lavender sprigs for garnish (optional)
For the Lavender Simple Syrup:
- 1 cup organic cane sugar
- 1 cup water
- 1 tbsp lavender
- Small handful of blueberries for color (optional)
For the The Purely Sprouted Shortbread Bites:
- 1 bag (1 cup) Purely Sprouted Orange Ginger Snack Mix
- 1 tsp coconut oil for blending
- ¼ cup coconut oil, room temperature
- ¼ cup organic cane sugar
- ¼ tsp kosher salt1 tbsp orange zest
- ¼ tsp vanilla extract
- 1 tbsp oat milk
- ¾ cup gluten-free all purpose flour
- Cane sugar and orange zest for garnish
Directions
For the Blueberry & Lavender Mocktail:
- Fill a glass with ice and add the Kosterina Crushed Blueberry Vinegar, lavender simple syrup, and a squeeze of lemon. Stir and garnish with blueberries and dried lavender sprigs, if using.
For the Lavender Simple Syrup:
- Add the sugar, water, lavender, and blueberries (if using) to a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for about 20 minutes. Strain the syrup through a mesh sieve and set aside to cool.
For the The Purely Sprouted Shortbread Bites:
- To a food processor or high powered blender, add one bag of Purely Sprouted Orange Ginger Snack Mix. Blend on high, adding 1 tsp coconut oil if needed to help blend, until a nut butter-like mixture begins to form (it’s okay if there are a few larger crumbles in the mixture).
- Add the rest of the coconut oil, sugar, salt, orange zest, vanilla extract, and oat milk into the food processor and blend until combined. Add the gluten-free flour and blend on low until a dough forms.
- Shape the dough into a ball, then roll out on a floured surface until the dough is about ¼inch thick. Cut the dough into 1 inch squares and place on a parchment-lined baking tray.
- Bake at 325F for 8-10 minutes.
- Remove the cookies from the oven and sprinkle with sugar and orange zest while they’re still hot (the heat will help the garnish stick to the cookies). Let cool completely.
