Wild Desert Cook Book

A version of this blog was published as a small concept booklet in 2009, along with the Wild Coast Cook Book and the Wild Mountain Cook Book. The books are available at Blurb.com.

Prickly Pear-Photo

Cactus Blossoms

Cookies
1/4 c acorn flour
1/4 c mesquite flour
1 c whole wheat flour
1 T dry egg replacer
1/2 t baking powder
1/3 c sugar (optional)
1/4 t dry ginger
1/2 c pine nuts
1/4 c oil
1/3 c milk, soy milk or rice milk
2 red cactus apples
1/2 orange

Measure out dry ingredients and mix. Peel cactus apple and push through strainer in order to keep cactus seeds separate. Discard seeds. Place the orange and cactus apple mixture in the blender. When liquefied, mix fruit mixture with oil and milk and then add to dry ingredients and stir. Spoon onto cookie sheet, making a depression in the center of each cookie and bumpy edges to resemble petals. Bake for 10-15 minutes at 350 degrees.

Frosting
1 T natural buttery spread
1/2 powdered sugar
Red and yellow food coloring

Mix the spread and sugar together. Separate into two bowls. Add red food coloring to one and yellow to the other. When the cookies have cooled, frost edges of cookies. Place a yellow center in the red blossoms.

Thanks to Sara Cunningham for help with presentation.

Kiwi Cactus Pads

Kiwi
Red Cactus apple

So simple. Slice kiwi lengthwise and place on plate as cactus pads. Cut 1/4 red cactus apple into small pieces and top pads with small "flowers".

Jalapeno Jicama Opuntia

1/2 jicama
1/2 red cactus apple
Mint jalapeno jelly
Lime, orange and lemon wedges

Slice jicama into long vertical slices. Peel. Coat with mint jalapeno jelly and a little lime juice. Arrange like cactus pads. Cut ends off red cactus apple and peel. Place small amount at top of jalapeno jicama cactus pads to resemble blossoms. Place wedges of citrus at base with more jalapeno jelly. Very refreshing!

Blooming Cactus-Photo

Desert View-Photo