ベランダの花でクッキーを焼く日｜静かな春のvlog

#slowliving #edibleflowers #glutenfree Using flowers and wild plants grown on my balcony, I baked edible flower cookies. 00:00 🌿 Opening 00:16 🌸 Observing balcony plants 00:54 🌸 Harvesting flowers (kale, calendula, wild plants) 02:38 🌿 Making the cookie dough 04:35 🌸 Decorating with flowers 06:23 🍪 Baking result 07:01 🌙 Ending 🌿 About this video In this video, I made gluten-free cookies using flowers and wild plants grown on my balcony. Calendula, kale flowers, and even wild vetch growing along the roadside— I gently baked the natural colors and shapes of these familiar plants as they are. Taking time to enjoy what grows in nature, just as it is. Placing each small flower one by one, I spent a quiet and peaceful moment. 🍪 Recipe Coconut flakes: 200g Rice flour: 150g Coconut oil: 80g Honey: 70g Egg: 1 Soy milk: 3–5 tbsp (adjust as needed) Optional: Dried mandarin peel: to taste Bake at 160°C (320°F) for 15–18 minutes. This will give a moist texture. If you prefer a crispier texture, adjust by baking a little longer. Covering with aluminum foil helps keep the flower colors more vibrant. 🍃 Storage (no preservatives) Room temperature: 2–3 days Refrigerated: 4–5 days (may become slightly firm) Because honey and coconut are used, they keep relatively well, but it’s best to enjoy them early. 🍃 Highlights ・Using balcony-grown flowers and wild plants ・Gluten-free cookie making ・Enjoying natural colors as they are ・Small handmade moments in daily life ・Taking time to slow down ▶ Previous video Chapter 36 “Spring Balcony Garden | Sowing Seeds & Mugwort Tea” ▶ Next video Chapter 38 “A Field for the First Time in 100 Years” 🎵 Music DOVA-SYNDROME Noru-san “Favorite Parasol”