Coconut Sticks

Coconut Sticks are a great 'cookie' to pack in a sack lunch or to keep handy in a book
bag or knitting basket to nibble on during points of low-blood sugar during the day.  
They are delicious with fruit salad, and are even great with soups like Gingered Carrot!  
Sis and I used to have a great time rolling these cookies out and cutting them with 
mom's fluted cutter.  Our favorite shape was 'diamonds'.  They are nutritionally dense
and flavorful.   

   1/2 cup coconut flour
   1/2 cup white rice flour
   1/2 cup oat flour*
   1/2 cup soy flour
   1 Tbsp date sugar**
   1/3 cup shredded, unsweetened coconut
   1/2 tsp salt
   1/3 cup walnuts, ground to a paste in the blender
   3/4 cup cold water


1. Blend ingredients in food processor until well blended. Then transfer 
   ingredients into mixing bowl. 

2. Stir in additional water 1 Tbsp at a time until mixture rolls into a ball 
   easily. 

3. Roll out on board sprinkled with unsweetened coconut. Score into diamonds or 
   cut into cookie-cutter shapes.

4. Bake at 350 degree F oven for 15 minutes or until golden.

*To make oat flour, whiz certified gluten-free old-fashioned oats in 
blender.

**Make by mixing three dates with water and blending. Or use Sucanat or
brown sugar.

***The coconut and white rice flours can be replaced with all-purpose flour if desired.