Flaxseed Blueberry Cookies

Recipes/Practical Homemaking 

Flaxseed Blueberry Cookies 

Okay....so I can't have any kind of flour, no sugar, no nuts, no dairy, no eggs...and what do I do?  Decide I want cookies.  And so...I make myself cookies.  :)  I was inspired by some "cookies" I saw at our local Yokes Grocery in the Natural Corner.  The "Go Raw"cookies looked good to me.  They were on the expensive side but I decided to try them.  YUM!  I don't know if it is just because I am on such a strict diet, or if they really are super yummy, but I thought they were delicious.  A great Gluten-free, sugar-free, nut-free, organic treat.  But then...they are spendy. Plus they use sesame seeds which are technically a "no-no" for me right now.  So, I decided I would try to make my own.  And I did!  If any of my readers are GAPs dieting or have a strict diet like it, or are just looking for a tasty pick-me-up treat -- these are great. 

Ingredients:
1 summer squash
1 zuchinni 

2 Tablespoons organic shredded coconut
2 teaspoons flaxseed meal
1 teaspoon flaxseed
1 teaspoon hemp powder
squeeze of lemon 
pinch of NuNatruals Stevia (or more to taste)
handful of blueberries (approx 1/4 cup?)

Instructions:
Cook squash and zucchini until soft.  Blend in food blender with berries.  Add dry ingredients.  If soupy add a little more coconut.  Should be quite wet.  Form little dollops of "dough" on cookie sheet.  You may want to brush a little olive oil on your cookie sheet....but I found they didn't stick.  Bake at 300 degrees for 15 minutes.  (Check on them...they may bake faster in your oven).  And ta-da!  You have a GAPS legal cookie. Another rendition to this recipe is to omit the blueberries and zucchini and add one organic carrot along with chopped raisins!  Really yummy if you add cinnamon too.  The variations are endless!  

Toni's Gluten-Free Spring Sugar Cookies

Practical Homemaking 

Spring is officially here....and here in northern Idaho, Spring is almost here weather-wise.  My Dad came home from work desperate for cookies.  So desperate in fact, that he was about to eat the puppy treats that mom happened to store in a cookie jar!  He was so disappointed to realize they were dog treats that I thought I had better bake some cookies.  I decided on sugar cookies in flower shapes for Spring.  But then I remembered!  Mom would smell them....she would be disappointed if she couldn't eat them. (Mom is gluten-free like myself). So I had to make some gluten-free.  And they turned out terrific. Perfect for a wet Idaho spring day. (I can guarantee they tasted better than our puppy's treats.)  I thought I would share with all of you.   

  

Toni's Gluten Free Sugar Cookies

¾ cup olive oil

1 cup sugar

2 eggs

1 teaspoon (or more!) lemon zest

½ teaspoon vanilla extract

2 ½ cups Mama's Almond Blend Flour

1 teaspoon baking powder

1 teaspoon organic xanthum gum

pinch of fine ground sea salt

splash of raw milk

Mix well oil, sugar, eggs, zest and vanilla. Blend in dry ingredients. Add enough milk to create dough. Roll ¼ inch thick on floured board. Cut with 3” cookie cutter. Place on lightly brushed (olive oil) cookie sheet.

Bake 8 minutes at 350 degrees. Makes at least two dozen depending on how much cookie dough you ate in the process! :)  

For more yummy recipes please look under "Practical Homemaking"