It officially feels like spring here in NYC and for me, that always makes me want to try new seasonal recipes! That’s why today, I’m so excited to be partnering with Madhava and sharing two fun easy spring recipes for you to try at home!
If you’re not familiar with Madhava, their mission is to get clean ingredients and pantry staples to tables across the country, redefining standards of purity across all the categories. The brand’s goal is to provide the highest standards for food and the planet by sourcing products that are the purest in the category.
One of the main reasons I love their products too is that their products are priced at such great prices for being clean and safe products. From their coconut sugar to their agave to their honey, there’s so many options to use in your daily life and recipes! Now let’s get baking!
2 SPRING RECIPES TO TRY THIS MONTH WITH MADHAVA:
Recipe 1: Floral Paloma with Madhava Light Agave
A grapefruit paloma is one of my favorite cocktails to have once the weather warms up and this one couldn’t be easier! It’s the perfect one to serve up quickly for friends on a spring Saturday and when garnished with a flower, it’s even more pretty!
Floral Paloma with Madhava Light Agave Ingredients + Recipe
- 3 shots of fresh grapefruit juice
- 2 shots of tequila
- 1 shot of Madhava Light Agave
In a cocktail shaker filled with ice, add the three ingredients and shake until well mixed.
Pour over ice and top with fresh mint, fruit and an edible flower. Cheers!
Recipe 2: Pistachio Pinwheel Cookies with Madhava Organic Coconut Sugar
What’s better than cocktails and cookies right?! One of the main reasons I love using Madhava products, like coconut sugar, it’s so easy to swap not so healthy ingredients with their clean products.
This recipe is adapted from NYT Cooking and it’s such a perfect spring cookie thanks to the crunchy pistachio and buttery shortbread flavor. It’s a great cookie to make ahead as well and keep in the freezer to always have on hand as well. Instead of following their directions, I swapped rolling the dough with demerara sugar with Madhava Coconut Sugar instead. Not only did it taste incredible, but it also added such a beautiful color to the cookies as well!
Pistachio Pinwheel Cookies Ingredients
- ⅔ cup shelled raw unsalted pistachios
- ¾ cup unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature
- ¾ cup plus 2 tablespoons confectioners’ sugar
- 2 large egg yolks
- ½ teaspoon almond extract
- 1 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ⅓ cups almond flour
- ½ cup Madhava Coconut Sugar, for rolling
Pistachio Pinwheel Cookies Recipe adapted from NYT Cooking
In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
In the same food processor, add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
Transfer two-thirds of the dough (about 10 ounces) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
Sprinkle the Madhava Coconut Sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.