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Oatmeal Coconut Cookies

Posted Jan 10 2010 12:00am

I experiment with cookies alot, but I was going through my posts and realized I don’t have alot of cookie recipes here. I’ll be sure to change that. I promise!

One of the ingredients that has brought some fun back into my life is certified gluten free oats. Oats are gluten free naturally, but since they get processed with wheat, it’s a problem. The seemingly high price for a two pound bag of the certified ones have been worth it for the piece of mind and inspiration.

Oatmeal Coconut Cookies
1/4 cup vegetable shortening or solid coconut oil
2/3 cup yacon syrup (You can use 1/3 cup of yacon syrup and 1/3 cup vegetable glycerin or agave)
1 Tablespoon Milled flax seeds
1/2 teaspoon sugar free alcohol free vanilla extract
3/4 cup all purpose gluten free flour mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups gluten free oats
1/2 cup coconut
1/2 cup hazelnuts, chopped (optional)

Preheat oven 350 degrees.
In a large bowl, cream together shortening, yacon syrup, flaxseeds, and vanilla until smooth. If I use vegetable shortening, I just whisk everything together. In another bowl, combine flour, baking soda, cinnamon and salt together. Add flour to shortening mixture. Add in oats, coconut and hazelnuts.

On a parchment lined baking sheet, drop cookies about 2 inches apart. You should have about six cookies per sheet. Bake for about 15 minutes. Remove from oven and let sit for about five minutes, then transfer to a rack to cool, if you can keep from eating them!

Makes about 18-20 cookies

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Jan
5
Joi on January 5th, 2010

There are alot of complaints about the bitterness of chickpea flour. The key to getting rid of the bitterness is to roast it. Ever had besan ladoo? Does that taste bitter? No? It’s because the flour is roasted until it’s a nutty brown color.

The same is done for this press-in crust. Pre baking it will provide that golden brown color and nutty flavor.

Cheeseless Chickpea crust quiche

Crust:
2 cups chickpea flour
2/3 cup olive oil
1/4 teaspoon salt
1/2 teaspoon garlic powder

Filling:
1/2 onion, chopped
2 garlic cloves, minced
1 medium tomato, chopped, seeds removed
1 bell pepper, chopped
2 cups of raw spinach
1/2 teaspoon salt
fresh cracked black pepper
pinch cayenne pepper
4 large eggs
1/2 cup coconut milk

Preheat oven 350 degrees. Spray 9 inch pie plate with cooking spray. Mix together chickpea flour, olive oil, salt and garlic powder. Press into pie plate. Prick bottom with fork. Bake until golden brown, about 25 mins.

Mean while saute vegetables in a bit of olive oil and spices on medium heat in a frypan. Beat eggs with coconut milk. Add veggies to egg mixture. Pour veggies and eggs into your prebaked pie crust and bake for about 40 mins. Remove from oven and let stand about 5-10 mins before serving.

Serves 8

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Dec
28
Joi on December 28th, 2009

It’s about time for the detoxing to start. You ate too much. You probably ate some things that you shouldn’t have, just because it was the holidays. You probably had more than one serving that famous pie your grandma makes. And now, your feeling the pain! Ginger to the rescue!

This is very easy. Just take a medium piece or knob of ginger and slice it into rounds. Place it in a 3 quart pot along with the zest of one orange. You can grate it or use a knife to carefully peel away the orange part of the peel only. If you think the pith is bitter, it only intensifies when you boil it! It will make your whole pot of tea unpleasant.

Add 3-4 cups of water to the pot, bring to a rolling boiling, then reduce to a simmer. Let it simmer until it starts to make the whole kitchen smell like ginger, about 15-20 mins.

Strain into tea mugs and add your favorite sweetener to taste. I use a combination of vegetable glycerin and stevia. If you can have agave, use it. It sweetens drinks very well and you don’t need to use alot of it.

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