Thursday, December 10, 2015

Almond Butter Oatmeal Cookies

These cookies are full of flavor, and not only gluten free but free of any flour whatsoever.  Have a little extra quick oats on hand as the amount needed at the end will vary depending on the consistency of the almond butter.

Almond Butter Oatmeal Cookies

Preheat oven to 350 degrees F

6 T water, room temperature
2 T fresh ground flax seeds
1/2 cup quick oats

1 1/3 cup almond butter
1 1/2 tsp vanilla
1 cup coconut sugar

1/4 cup quick oats
1/4 tsp baking powder
1/4 tsp xanthan gum powder
1 tsp baking soda
1/2 tsp cinnamon

Mix the first three ingredients together respectively, then set aside.  With a stationery electric mixer if possible, beat the next three together until creamy. Mix in flax seed mixture.  In a separate bowl mix the dry ingredients together well, slowly mix into the almond butter mix, then beat together well.  Let rest 5-10 minutes.  The dough should be dense enough to form into 3/4" diameter balls.  If needed, add a few more quick oats and wait another 5 minutes.  Line your cookie sheets with parchment paper.  Form dough into balls and place 2-3" apart on cookie sheet.  Place a piece of parchment paper over the first ball.  Flatten down the dough (a wide mug works well) to a scant 1/4" thick.  (1/8" for crunchier cookies).  Do the same with the remaining cookies.  Bake: 350  for 8-10 minutes.  When the edges are lightly browned and the center springs back when lightly depressed, remove cookie sheet from oven and cool on a cooling rack 3-5 minutes for cookies to set.  Transfer cookies to cooling rack to cool completely.  Store in an airtight container.  Makes approximately 2 1/2 dozen.

Have a joyous and blessed day!

Sunday, December 6, 2015

Mini Brussel Sprouts and Greens

In every obstacle there is an opportunity.  The brussel sprouts had a late start this year and subsequently, by the end of the growing season we had a lot of really small ones.  Although the leaves have always been tossed into the compost pile, adding all the leaves roughly 7 inches and smaller (about the width of my hand) into the cooking pan supplemented the brussel sprout dish well and gave it a nice, more varied texture.  After washing and ribbing the leaves they were cut into 1 1/2" square pieces and gently sauted with the baby sprouts, chopped garlic and onion, in extra virgin olive oil until about half cooked.  Season with whole salt (Redman real salt or Himalayan salt ) and fresh ground black pepper.  Pour (well mixed) canned coconut milk over it and mix in well.  Simmer on low for a few minutes until the veggies are tender but still green, and the coconut milk has reduced a bit, stirring occasionally.  The coconut milk really makes the dish.  If you have full sized brussel sprouts or would like more specific proportions, the recipe can be found in the second printing of the comfort food recipe book.  By the way, if you are making the broccoli soup recipe and you are a little short on flowerettes, substituting up to 25% with the tender young leaves is very good, and a great way to utilize the tasty young leaves.