Recipes

3 Mother’s Day Recipes Using Rose Water

rosewater

Ever since moving last month and discovering a rose bush in my front yard, I’ve been obsessed with the idea of using rose water in some of my recipes.

Rose water is a flavoured water made by steeping rose petals in water. Since my roses are not yet in bloom, I purchased organic rose water from a health food store to use in the following recipes. If making your own rose water, try to get the roses from your own garden or a supplier where no pesticides have been used. Roses purchased from a traditional florist is not suggested since they are heavily sprayed, rinsed and dipped in a plethora of chemicals.

Searching the internet, I found a really great video that shows just how easy homemade rose water is to make.

In Middle Eastern cuisine, rose water is frequently used to add a light sweetness and aroma to recipes. Since the scent can be a bit overpowering, I suggest adding just a small amount and adjusting the taste to your preference.

Cranberry Almond Tea Cake with Rose Water Glaze
tea_cake

Ingredients:
(Makes 8 servings)
2 cups of flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1/2 cup coconut sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 egg (or 1 Tbsp. of Egg Replacer mixed with 3 Tbsp. water)
1/2 cup almond milk
1/4 cup vanilla Greek yogurt (or vanilla coconut yogurt)
1/2 cup organic unsalted butter (or unsweetened apple sauce)
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 1/4 cups fresh cranberries, halved
1 cup slivered almonds

For the Rose Water Glaze:
1/2 cup icing sugar
1- 2 Tbsp. of rose water

Method:
Preheat oven to 350ºF
1. Combine flour, sugar, baking powder and salt in a mixing bowl and set aside.
2. In a separate bowl, combine egg, almond milk, yogurt, butter, almond extract and vanilla extract, mixing well. If using an egg replacer, mix with water in a separate bowl then add to the wet mixture.
3. Add the wet ingredients to the dry, stirring until well combined.
4. Fold in the cranberries and slivered almonds.
5. Spread the batter into a well-greased loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and allow to cool before adding the glaze

Glaze:
1. Whisk the icing sugar and rose water until smooth.
2. Adjust the amounts to get the consistency you desire.
3. Drizzle glaze over the cake.
*garnished with dragon fruit hearts cut with a cookie cutter and rose petals

Strawberry Banana Rose Water Smoothie

smoothie


Ingredients:

(Makes one serving)
1 cup of coconut milk
1 small banana
1 cup of fresh strawberries
1/2 tsp. pure vanilla extract
2 dates, pitted and soaked
1 tsp. rose water
(Makes one serving)

Method:
1. Soak dates for 5 – 10 minutes, then drain.
2. Add all ingredients to a blender and process until smooth.
3. If you like your smoothies icy, add a few ice cubes.

Rose Water Infused Fruit Salad

fruit_salad
Ingredients:
(Makes 2 servings)
1/4 cup of vanilla coconut yogurt
1/4 cup blueberries
1/4 cup dragon fruit, scooped with a melon baller
Approximately 12 raspberries
Coconut whipped cream
1 tsp. rose water

Method:
1. Combine yogurt and rosewater.
2. Layer fruit in a glass or bowl, starting with the yogurt on the bottom.
3. Top with coconut whipped cream and garnish with fresh mint leaves.

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