Dried Calendula is a staple in our pantry for a number of ailments most of all brewing up in a tea and drinking for the health benefits. It’s incredibly healing to the liver and detoxifying to the skin.

I also like to make oil infusions for about 5-6 weeks and strain the oil to make an itch lotion for my animals and a healing lotion for my own skin! 

So if you’ve recently made a batch of calendula infusion then you’ll have left over some of the flowers which would be quite wet. Perhaps also you made my sunflower seed milk? I recently was soaking buckwheat then forgot why I was, so I made these cookies up and thought they were too good not to share! Like a traditional ginger cookie without all the nasties! 

  1 cup of buckwheat soaked overnight, rinsed and drained

1/2 cup of wet calendula

 1 knob of ginger finely grated

 two teaspoons of chia

 1/3 cup of water

 maple syrup to your taste (I put 1/3 of a cup)

 1/4 cup of your choice of milk

Mix up in blender or processor till combined it makes a soggy dough mix, dollop onto baking tray and cook at 180 degrees for 30 minutes. They are a chewy biscuit style but a dehydrator would make them lovely and crunchy. They taste just like ginger snap cookies only packed full of goodness!