So it’s been a while since I’ve visited this blog. I had high hopes of doing a series of holiday recipes, but then the holidays hit, and, who can do anything during the holidays, except eat, am I right!? … And now so much time has passed since my last entry, I didn’t know how to get back up on the horse, so rather than apologize, here’re some cookie recipes that I’ve TOTALLY NAILED.
One Part Gingersnap! One part Snickerdoodle!
1 & 1/3 cups rice flour
1/3 cup almond meal
1/3 cup coconut flour
1 tbsp ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup applesauce
1 cup beet sugar (or other sugar)
1/4 cup barley malt syrup
1 flegg (flax meal egg replacer)
Mix the dry stuff & wet stuff separately, then mix together and bake at 350 for 15 minutes.
Attentive viewers will notice here that I’ve included a couple of things that are not technically “okay” according to Dr. Esselstyn- coconut and almond. I’ve come to the conclusion that I have to moderate, and this is my way of moderating. It’s not a lot of almonds and not a lot of coconut. However, if it makes you nervous, just leave them out, replace them with more rice flour and see what happens!
Speaking of Dr. Esselstyn, all due respect, but a lot of the recipes I’ve tried in his book are terrible. He’s got to find a way to convince people that eating this way can be tasty, not scare them off. One of the worst offenders is the oatmeal cookie recipe. I tried it. It was an affront to cookies. No way somebody made cookies from that recipe and enjoyed them. Unless maybe they had never eaten a real oatmeal cookie before. That said, I’ve been experimenting, and not only is this recipe Esselstyn-safe, as far as I can tell, but it is also full of yum.
2 cups oats
1/2 cup flaxmeal
1 & 1/4 cup oat flour (I’ve also done it with barley flour)
1/2 cup oat bran
1 tsp cinnamon
1 tsp baking soda
1/2 cup coconut palm sugar
1/2 cup maple syrup
1/4 cup honey
1/2 cup oat milk
tsp pure vanilla extract
carob chips (or whatever you want to put in)
Add the dry stuff together. Simmer the sugar, syrup, honey and oat milk until it’s combined, add the vanilla, then mix with the dry stuff and add whatever chips you want. Bake at 350 for about 10 minutes.
Hey, you know, what else? I’m not expert on gluten-free baking, but I think BOTH of these recipes are gluten-free as well! I recommend that you check with someone who knows better before taking my word on it.