Spring Equinox Feast

Here’s some random pics from our Ostara feast and egg dying this Saturday. It’s been a couple of busy days for me here, with my daughter’s first Girl Scout trip, and celebrating the spring equinox. I always like to take pictures of my feasts, if I’m going to put in all that hard work I want evidence. This year we had rabbit fricasee with lemon zest and greek olives, broccoli and hard boiled eggs and rice with olives and shrimp.

For dessert I made gluten free lavender cookies which we topped with strawberries, yummy!

Here’s my recipe for gluten free lavender cookies:

1 c. (2 sticks) butter

1 1/2 sugar

1 Tbs. molasses

2 eggs

3 c. Bette Hagman’s Featherlight Gluten-free Mix

1. c. garbanzo bean flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 or 2 Tsp. ground lavender flowers

Cream the butter, sugar, and molasses, then add the eggs one at a time, mixing well after each. Mix the dry ingredients separately and then add to the wet ingredients. Add the ground lavender flowers to taste, for a stronger flower flavor, add more. Then I pat into flattened rounds and refrigerate for at least a few hours and better for overnight. Roll out with generous amounts of rice flour to keep from sticking and cut into shapes. Cook at 375 degrees for 10 minutes. Let cool for just a moment before taking them off the tray to help them keep their shape.