In our house we go through a LOT of lemons. My husband has been drinking a large lemon water every morning, which has an alkalizing effect on the body. Lemon water also boosts your immune system, aids in digestion, and benefits skin. I am glad he has found a regiment that has been helping him and I am starting to get into the routine as well. But now we are left with A LOT of lemon rinds!
I soak some lemon rinds in white vinegar to make a cleaning solution. I dehydrate some lemon rinds and grind them up with salt and other herbs to make spice mixes. And still I am left throwing out lemon rinds! So I decided to come up with a recipe to use a few. I was pleasantly surprised. Be sure you are using organic lemons for this recipe, as with conventional lemons chemical residue is likely to be found on the peels.
Lemon peels from 2 lemons
1 cup almond pulp (leftover from making almond milk)
5 dates, pitted
1/3 cup chia seeds
2 tablespoons poppy seeds
1 tablespoon coconut flakes
1 teaspoon vanilla
Dash of salt
1/2 cup coconut oil
1/2 cup of coconut butter
1/2 lemon, juiced
2 tablespoons sweetener (agave, honey, coconut nectar, or maple syrup)
Put all cookie ingredients in a food processor and blend
well. Roll into balls and flatten into roughly 1-inch cookie circles.
Dehydrate at 105 degrees for 6 to 8 hours.
Put all frosting ingredients in a food processor and blend until smooth. Top each cookie with frosting and put in the refrigerator for at least 15 minutes to allow time for frosting to harden. Serve and enjoy!