Sunday, August 02, 2009

Cookies, Always Cookies

When I married my husband, I learned many wonderful homemaking techniques from his mother. She shared tips for decorating, recipes, and principles of hospitality. She was very health conscious and studied nutrition and the art of natural cooking. So, it was with great surprise that I discovered she frequently served cookies for breakfast! And what wholesome and delicious cookies they were! Whole grains, chopped nuts, dried fruits, and wheat germ; ingredients that provided fiber, vitamins, minerals, and other healthy elements so important for good health. Who said eating right had to be boring! How about some cookies for breakfast?

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Pineapple Cookies

1 cup crushed pineapple, juice sweetened
1/4 cup honey or maple syrup
1 1/2 cups gluten free flour blend
(include sweet rice flour, garfava flour for nice texture)
1/2 cup unsweetened coconut
1/4 tsp. vanilla
1/4 tsp. salt

Mix ingredients together. Drop by tablespoon onto a prepared baking sheet. Flatten slightly. Bake at 375 degrees for 15 - 20 minutes. Makes 2 dozen.

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Banana Nut Cookies

1/2 cups gluten free flour blend
3 cups rolled quinoa flakes
1 cup water
1/2 cup pecan meal
1 1/4 cups chopped pecans
1 tsp. salt
2 tsp. vanilla
3 large mashed bananas

Mix flour and oats. Blend water and pecan meal. Combine all ingredients, mixingwell. Drop by spoonful on prepared cookie sheets. Bake at 325 degrees until light brown, about 12 - 15 minutes. Makes about 5 dozen cookies.

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Cashew Crumbles

2/3 cup peanut or cashew butter
1/2 cup cashews, ground dry in blender
3/4 cup honey or maple syrup
3 cups flour, combination of whole grain gluten-free flours
1/2 tsp. salt

Mix together. Roll into balls and press a thumb print into center of each. Fill indentation with fruit-juice sweetened raspberry jam or other favorite. Bake 10 - 15 minutes at350 degrees.

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*The cookie recipes are all cholesterol free, contain no free fats, and use only natural sugars. Go ahead and enjoy them to your hearts content. They are chock filled with nutrition and are good for you! If you aren't used to so many whole food ingredients in cookies, try kicking them up a notch by adding your favorite spices: a touch of cinnamon or cardamom might help during the transition stage to healthier eating.
*If not gluten-free, substitute whole wheat and all-purpose flours.

1 comment:

Martha said...

These cookies sound delicious. I love the idea of healthy cookies for breakfast.

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