Gluten Free, Lactose Free Ginger Bread Cookies

Gluten Free, Lactose Free Ginger Bread Cookies.

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Gluten Free, Lactose Free Ginger Bread Cookies

I thought we could do this together as we go along and see how things turn out. It is 3pm on Monday December 23 2014, and I have just turned on the oven to 380 F.

In progress

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What you will need:

1 cup quinoa flour

1 cup brown rice flour

2 table spoons virgin coconut oil

2 table spoons olive oil

2 table spoons blackstrap molasses

2 teaspoon ground ginger or more if you like it spicey

1 min I am going to put the cookies in the freezer for five minutes…

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2 teaspoon of cinnamon

2 teaspoons of cardamon

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1 egg

1/3 cup Demerara sugar

Preparation:

Mix oils, egg and spices together till smooth.

Next add baking soda and eggs and mix till eggs are blended

Now add molasses and mix

Add flours and mix will into a soft dough

Roll dough into a ball and press down till 1/2 inch thick.

Cut shapes with cutter and place on metal try, no baking sheets!

Place in freezer fro 5 minutes.

While that is happening, place oven on 380 F

Remove raw cookies from oven and place in oven.

Leave for 20 minutes on top shelf, 25 max. Any longer and it might start to burn. Enjoy!

The Healthy Nut Bar

Ah, coconut bliss. It’s morning tea time and all you really want is a little pick me up and a smoothie that will leave you feeling refreshed and healthy all at the same time. You reach for the little health snack you bought at the health food shop.  You know it’s health because it’s organic, gluten free, and high in protein. It’s not too big, not as filling, but it will do, cause you know it’s healthy. You couldn’t have this every day though, because the price tag per square will see you paying upwards of $3-$4, which will pretty much send you into poordum by weeks end. So what do you do? Well, make it yourself really. Stop denying the hippy in you, it’s need to make everything at home and just get on with it. Yes, it may be a disaster the first 5 times but you can be comforted in knowing the it cost less than buying 7 of those bars. So you give it one last go, because well, you are deep in now and there is no turning back, and you nail it!

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As you take your first bite, you taste every single flavor, and your taste buds are not confused, but excited about the next mouthful. Chewy with a hit of crunchiness it fills you bite after bite after bite.  You chase it with a warm cup of tea, at which point you are content. You could have another, and not feel guilty for it.

 

Be sure to use your bulk bins as much as possible as this will save you a lot more money than buy individual pre packed. With bulk bins you buy only what you need with smaller chance of wastage.

What you will need:

1/4 cup shelled unsalted pistachios

1/2 cup of walnuts

1 cup Brazilian nuts

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup desiccated coconut

10 dried figs

2 table spoons olive oil

2 table spoon maple syrup

1 table spoons blackstap molasses

 

Preparation:

1. set your oven to 400 F

2. place nuts in a food processor, blender or hand blender cup and blend  into a meal. Don’t make it prefect, some chopped chunks are good!

3. Empty into a bowl, add desiccated coconut, and mix well

4. cut figs into thin or thick slices, mix well

5. add wet ingredients and mix well

6. spread into a square baking pan, to desired thickness. Do not use baking sheet. the heat from the pans metal on the bottom will help toast from underneath.

7. Place in oven for 7 mins – 10min do not turn on candy crush or your food will burn. Stay close by

8. Remove pan from oven. Let Stand for 1 -2 mins.  Using a sharp knife, cut columns and rows tables into your bake. Do not remove. Leave to completely cool.

9. No go over your lines again and separate individual squares. Store in container in fridge for extra firmness and enjoy daily