These Cookies Are FANTASTIC? What’s in them?

OK so I am gluten-free, sugar-free and cow dairy-free, how do you make a great tasting cookie? I use real recipes from old-fashioned cooking and use all organic real ingredients I can eat! Simple!

This is my adaptation of the classic Grandma’s Oatmeal Cookies:

1 1/2 cups old-fashioned rolled oats

1 cup oat flour

1/4 cup coconut palm sugar

1 T corn starch (to help dough stick together) if sensitive, leave out

1 1/2 t baking soda

1/4 t real salt

4 ounces goat butter (can use oil of your choice)

1 heaping T coconut oil

1 large egg

1 T molasses

1 T vanilla

1 T water

1/4 cup chopped pecans

1 heaping T shredded coconut

1 cup raisins

Mix dry ingredients including nuts, coconut and raisins in small bowl and set aside. Heat oven to 350. Grease cookie sheet with coconut oil lightly. In large mixing bowl let butter soften. When soft, add vanilla, molasses and egg and whisk until light and fluffy. Add dry to wet and mix. Drop batter on cookie sheet and flatten and shape to round cookies about 5/8 to3/4″ tall. Bake 15 minutes. Test before removing from oven for firmness. These cookies are more crumbly than their standard cousins, but oh boy are these fantastic and healthy!! How soon can you make some??


Quinoa Breakfast – Yumm!

This is another one of my vegan favorite breakfasts!

1/3 cup white quinoa – well rinsed

1 cup pure water

1/2 teaspoon ground cinnamon

1 teaspoon vanilla

dash of salt

1 tablespoon shredded coconut

1 tablespoon raisins

1 tablespoon coconut oil

1/2 cup home made almond milk

Put water on to heat in 2 qt. sauce pan. Add cinnamon, vanilla and salt. Rinse quinoa while water is heating. Add quinoa to boiling water and simmer for 20 minutes. Add coconut, coconut oil and raisins 5 minutes before the water is absorbed. Serve with raw almond milk. Tastes like heaven!

Quinoa is an alkaline grain, packs 8 grams of protein in 1/3 cup and filled with potassium, magnesium, Iron and B6. What a healthy way to start your day. Kids love it too!