Walnut Cookies

2 cups walnuts, finely chopped

2 cups flour, whole wheat or pastry

pinch of salt

1/2 cup coconut oil

3/4 - 1 cup maple syrup

1 tsp. vanilla

Mix all ingredients together. Shape into small balls and flatten into cookies. Bake at 350 degrees F. for 10 - 12 minutes.

If desired, place thumbprint in each cookie before baking. Add a spot of jam in each indentation.

Tummy Broom Cookies

These are a delicious flax seed recipe, but in our family the favorite name for them is "Tummy Broom" cookies. They are wholesome and filling for breakfast or lunches. Who said you couldn't and shouldn't eat cookies for breakfast!

1 cup ground flax seeds
1 1/2 cups oats (gluten free)

3/4 cup oat flour (use blender to grind oats to make oat flour)

2/3 cup brown sugar OR 2 packages stevia plus 1 cup dates that are cooked in 1 cup water

1/2 tsp. sea salt

1 Tbsp. baking powder

2/3 cup almond milk (or alternative)

1/2 cup olive oil

1 1/2 tsp. vanilla

Options (choose one or two): 1 cup chopped dates; 1/2 cup unsweetened coconut; 1/2 cup chopped walnuts; 1/2 cup raisins; 1/2 cup chocolate or carob chips

Mix ingredients together by hand in large mixing bowl. When all ingredients are moist, use cookie scoop to form balls and place on baking stone. Flatten slightly with back of scoop. Bake at 350 degrees F. for 12 - 15 minutes.  

Gluten free. Dairy free. Egg free. Sugar free if desired. 

FULL of flavor and wholesome goodness! We love these cookies!

Thumbprint Cookies

Thumbprint Cookies

2 cups flour*
1 cup pecan meal
1 cup sugar
1 cup coconut, shredded
1/2 cup oil
2/3 cup water
1 tsp. baking powder
1 tsp. almond flour
strawberry jam, fruit sweetened

Mix all ingredients except strawberry jam together in a mixing bowl. Adjust water amount, adding more if the dough is too dry to form into small balls.

Form dough into small balls and place on prepared baking stone or cookie sheet. Use thumb to form a hole in the center of each cookie. Fill with strawberry jam.

Bake at 350 degrees for 10 - 12 minutes.

*your favorite gluten-free flour or flour blend will work great.

Cranberry Hootycreek Cookies

Have you ever heard of Hootycreeks? I hadn't until a White Elephant gift exchange this holiday season when Rylan received two pretty mixes for cookies in a jar. One was for a cookie called Cranberry Hootycreeks. What an unusual name! Does anyone have an idea where this creative cookie and unusual name came from? I looked it up online to see if I could find more information and found the recipe on the Christmas Organized website and at All Recipes. It appears that the name Hooty Creek comes from the business name chosen by the couple who developed this tasty cookie. They made "cookie in a jar" mixes that they sold at bazaars and craft fairs. The Hooty Creek mixes became popular and this recipe, which combines dried cranberries, white chocolate chips, and nuts became an instant hit. They've been called Cranberry Hootycreeks ever since. And now we know. It's fun to learn something new every day, isn't it!

Belly Broom Breakfast Cookies

When I grew up, cookies were something you ate for dessert.  Or maybe for a snack, but mother always said we shouldn't eat between meals.  Then I met my husband.  I was so surprised to discover that his family ate cookies for breakfast!  Ever since, breakfast cookies have been a hit with me!  While our children were growing up, I discovered it was a great way to fill them with lots of nutrition.  All under the guise of "cookie".

My mother-in-law would fill her breakfast cookies with nuts, coconut, seeds, raisins, dates, and grains.  She was a great baker, so her cookies were never dry or boring.  They were moist, flavorful, and tasty.  But, most of her cookie recipes were ones she baked "by feel" and she didn't write down the recipe.

Recently I felt the need to figure out how to make a breakfast [lunch, snack, dinner, midnight snack] cookies that were gluten-free, sugar-free, low in cholesterol, highly nutritious, AND tasty!  Fortunately my family is willing to try all my experiments in the kitchen.

Each batch has been a little different than the one before.  Suggestions along the way were welcome.  Little by little a recipe was developed that we liked.

They are not elegant, but breakfast cookies shouldn't be elegant!  Breakfast cookies should be hardy, crammed with nutrition, and tasty!  There's nothing delicate about a breakfast cookie!

They are delicious right out of the oven, but when stored in a covered container [like this one] they become even better!  They become more flavorful and moist as time goes on.  We've named these cookies "Belly Broom Cookies" --- a name our kids give to any yummy, fiber-filled breakfast cookies --- thus named because they keep the colon working efficiently!  Here's the recipe --- which I hope you enjoy:

Belly Broom Breakfast Cookies

1 cup ground flax seeds
1 1/4 cup gluten free oats
1 cup gluten free flour blend (like Bob's Red Mill)
4 packets NuNaturals stevia (any brand, but that's my favorite)
1/2 teaspoon Real Salt
1 Tbsp. baking powder (generous)
1 1/2 tsp. cinnamon
2/3 cup almond milk (or your choice)
1/2 cup olive oil (or grapeseed oil)
1 Tbsp. vanilla
2 cups dates, divided in 1/2

1 cup water

1/2 cup unsweetened coconut, optional
1/2 cup walnuts, optional
1/2 cup raisins, optional

Mix try ingredients together. Form a well in the center of the bowl and set aside.

In a saucepan, mix 1 cup pitted dates with 1 cup of water. Bring to a simmer and cook until dates soften.

Mix cooked date mixture and liquid ingredients together. Then, pour all at once into well in dry ingredients. Stir until mixed.

Add additional dates (1 cup, chopped) and other ingredients of choice (raisins, coconut, walnuts, etc.).

Place on a baking sheet using cookie scoop. Bake for 12 minutes at 350 degrees or until done.

These are dense but good. Store in a sealed container and they soften up to be even better the next day.

*The flour option you choose will very how the cookies turn out, but all are good.  Choose from oat flour, quinoa flour, sweet rice flour, brown rice flour, all-purpose flour, whole wheat pastry flour, etc.

Sesame Fingers

Sesame Fingers

1 1/2 cups sesame seeds, raw
1 1/2 cups coconut
2/3 cups raisins
1/2 cup almonds or pecans, chopped
1/2 cup honey (or alternative liquid sweetener)
1/4 cup peanut butter
1 tsp. orange rind
1/2 tsp. salt

Mix all ingredients together.  Pat mixture into a 9" x 13" baking pan.  Press down firmly.  Bake at 350 degrees F. for 30 minutes.  Line the edges with foil to prevent over browning.  Cool and cut into squares (1" x 2" rectangles).

Hedgehogs

 Hedgehogs

2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water

Mix all ingredients.  Allow to stand for five minutes.  Then press into 1" x 2" logs.  Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes.  Turn them once during baking process.  Do not overbake.

Makes:  24 - 30 logs.

Thumbprint Cookies with Jam

 

One of my favorite cookies over the years has been the sweet little cookie with a thumbprint in the middle that is filled with jam. Recently I decided to make them again, creating a vegan and gluten-free version.  I was very happy with the result.  This version has a tender, melt-in-your-mouth quality.  The jam centers add just enough sweetness to please the palette.  I hope you enjoy these tempting little delights!

Thumbprint Cookies with Jam

1 cup all-purpose gluten free flour*
1/2 cup cornstarch
1 tsp. rosemary, fresh snipped**
1/4 tsp. salt
3/4 cup Spectrum shortening
1/3 cup powdered sugar***
Few drops butter extract
Few drops almond extract
1/4 cup rhubarb-raspberry jam****
Powdered sugar

Combine gluten free flour, cornstarch, rosemary, salt, shortening, powdered sugar, and extracts in a bowl and mix until creamy and smooth.  Form dough into small balls (about 1 Tbsp. each) and place on baking sheet.  Use your thumb to create a small indentation in the dough.  Fill the indentation with your favorite fruit sweetened jam.  Bake at 350 degrees F. for 10 - 12 minutes.  Remove from oven and allow to cool on the pan.  Sprinkle with powdered sugar and enjoy.

*I used Bob's Red Mill brand.  If you want a wheat version, use all-purpose flour or whole wheat pastry flour.

**Use caution with fresh rosemary, as it is very favorable.  One family member compared the herb and cookie combo to 'gravy cookies'.  I think a citrus marmalade would have gone better with the rosemary than the rhubarb-raspberry jam did.  You can omit or replace the rosemary as desired.

***Florida Crystals makes a vegan brand of powdered sugar.  It does not go through the bone char process like most powdered sugars do.

****Use any flavor of jam you'd like!  I recommend using one that is sweetened with fruit juice.  Not only is this kind of jam better for you, but I think it is more flavorful.

This recipe creates a very tender and delicious cookie!  Enjoy!

Minty Carob Chip Cookies

2 c. whole wheat pastry flour (or white)
1 T. baking powder
1/4 t. salt
1/2 T. mint extract
1 c. water
1/2 c. raw cashew pieces, rinsed
2 T. carob powder
1 T. vanilla
1/2 c. maple syrup
3/4 c. date pieces


Blend together flour, baking powder, and salt. Then add remaining ingredients (above). Stir until creamy. Then add:


1 c. walnut pieces
1 c. dairy free carob chips


Scoop onto prepared cookie sheets. Bake at 350 degrees F. for 12 minutes. Makes 2 dozen cookies.


*May double the amount of mint if it is a favorite flavor of yours!
**Chocolate chips may be substituted for carob chips if you'd like.

Thumbprint Cookies

Thumbprint Cookies

2 cups flour of choice (gluten free if necessary)
1 cup almond meal*
1/8 tsp. cinnamon
1 cup oats, blended into flour
4 Tbsp. olive oil
1 cup maple syrup (or agave syrup)
100% fruit jelly in flavor of your choice

Mix all ingredients except jelly together. Drop dabs of dough onto cookie sheet or make into small balls. Make a small depression in each cookie and fill with 1/8 tsp. jelly. Bake at 350 degrees F. for 13 minutes.

*almond flour can be made by grinding raw almonds in a blender.

A Variety of Shortbreads for Tea

Although there are many wonderful cookies for tea, I think that when I think of the perfect tea cookie I think of shortbread. This delightful cookie originated in Scotland, and to this day the leading product for export in Scotland is Walker's Shortbread. A famous Scottish chef once said that shortbread is 'the jewel in the crown" of Scottish baking.

Shortbread is a small cookie (also called a biscuit) that is crumbly and tender due to it's high fat content. Traditionally shortbread consists of one part sugar, two parts butter, and three parts plain white flour. Flavorings like salt or vanilla are added in varying amounts depending upon the taste and desire of the baker.

Once baked, shortbread should be light in color and not browned at all. Upon completion it should be removed from the oven when yet a nearly white or light golden brown. A trifle of tan on the bottom is all the color that should be observed in this traditional cookie. They need to be watched carefully during the last few minutes of baking.

Shapes of shortbread vary, but generally are formed into one of three forms: wedges, circles, or fingers. For special occasions they are sometimes made into stars or flowers for added appeal. Because they hold their shape well due to their stiff dough, they can easily be decorated by poking with the tines of a fork or by pressing a pattern into their tops before baking. Some bakers sprinkle sugar on them for added sweetness.

Because shortbread is made without eggs or dairy, it is a good cookie to convert to vegan simply by substituting vegan shortening (butter flavored) for the butter. Gluten free versions are also reasonably made by using cornstarch or white rice flours along with a gluten-free flour blend. By the way, even traditional cookies which contain wheat benefit from the substitution of white rice flour for a portion of unbleached wheat flour. It makes a delightful cookie with a great texture and lightness.

Perfect for tea, shortbread is a little cookie that might look plain and simple, but it's tender, melt in your mouth sweetness is pure delight!

Here are a few of the shortbread cookies I've collected over time. I hope you enjoy them!

Scottish Shortbread

1 lb. butter, softened (vegan shortening may be substituted)
1 cup sugar, extra-fine
3 cups all-purpose flour
1 cup white rice flour
powdered sugar

Cream the butter (or shortening) until smooth. Slowly add the sugar, mixing as each addition is made. Then sift in the all-purpose flour and white flour. Mix only until blended.

Roll the dough between two pieces of plastic wrap so that it is 1/2 to 3/4 inch thick. Cut dough into desired shape. Place cookies on baking sheet and poke with the tines of a fork. Bake at a 325 degree F. oven for 5 minutes. Then at 300 degrees F. fr 15 - 20 minutes more. Watch carefully so they do not brown.

Canadian Oatmeal Shortbread

1 cup margarine (non-dairy) or vegan shortening
1/2 cup packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon soda
2 cups rolled oats

Mix margarine, brown sugar, and vanilla until fluffy. Blend flour, soda and rolled oats. Stir into margarine mixture. Chill 1 - 2 hours.

Heat oven to 350 degrees. Roll dough 1/2 inch thick on lightly floured board. Cut into squares or fancy shapes. Bake on ungreased baking sheet for 10 - 12 minutes. Makes 3 1/2 - 4 dozen cookies.

Teatime Shortbread

2 cups all-purpose flour
2 Tbsp. cornstarch
1/4 tsp. salt
2/3 cup sifted confectioner's sugar
1/2 lb. vegan shortening or Earth Balance
2-3 drops butter flavoring

Sift flour, cornstarch and confectioner's sugar into a bowl. Add the shortening and rub into dry ingredients. Gradually mold mixture to a soft dough. Kneed Well. Roll out until about half an inch thick. Use a cookie cutter to cut into shapes. Place on ungreased baking sheet and bake at 310 degrees F. for 30-40 mins or until pale brown.

Thyme & Pine-Nut Shortbread

1/3 cup toasted pine nuts
1 1/2 cups whole wheat pastry flour
1/4 cup Sucanat (or brown sugar)
1/2 teaspoon thyme leaves, dried and crushed
1/2 cup margarine (non-dairy) or vegan shortening

Toast pine nuts in a hot skillet until gently browned. Then place in a food processor and process until finely ground. Pour into mixing bowl and combine with flour, sugar, and thyme. Add margarine and mix until soft crumbs result. Shape dough into a ball. Using a 1 Tbsp. scoop, shape dough into small balls and place on baking sheet. Then flatten t 1/2-inch thick by pressing with the bottom of a small glass that's been dipped in sugar.

Bake at 325 degrees F for 15 - 20 minutes.

Shortbread Crumbles

1 cup whole wheat pastry flour
1/2 cup cornstarch
1/2 cup sugar
1/2 tsp. salt
1 cup almond or cashew butter
1/2 cup carob chips, optional
1/2 cup dried fruit, optional

Mix ingredients except carob chips and dried fruit together, cutting in the nut butter last. Add a small amount of water, one teaspoon at a time, to moisten if needed. Add carob chips and dried fruit. Press into a prepared 8" x 12" pan. Bake at 350 degrees for 30 minutes. This makes a crumbly bar-type cookie. Chocolate chips can be used to replace the carob chips if desired.

*For gluten-free options with any of these recipes, replace wheat flour with a gluten-free flour blend of choice. Butter can replace the vegetable 'fat' option in the recipes above as well for a more traditional approach to shortbread. Vegan alternatives for 'fat' in shortbreads are Spectrum shortening, Earth Balance, and coconut oil (solid form).

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?

* * *

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.

* * *

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.

* * *

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.

* * *

*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.

Speculaas Kruiden

"Speculaas Kruiden"

175 gr flour
100 gr butter
75 gr brown sugar
.25 tsp. baking powder
2 tsp. water
contents of spice package

Knead until it makes a ball.
Heat oven to 300 - 325 degrees F.
Oil the inside of the figure with kitchen oil.
Sprinkle some flour in it an dpress the dough in.
Cut the rest of the dough off.
Slam the mold, so the dough figure falls out.
Put it in the warm oven and bake for 20 - 25 minutes.

Enjoy!

THANK YOU, Lucy, for the Dutch cookie mold!

Oatmeal Cookies

Because oats are not grown in 'dedicated fields' and a risk of cross-contamination with wheat is likely, oats have been banned at our house along with wheat, rye, and barley. Being gluten-free brings challenges, but we've all adapted to the lifestyle as required by one family member. Sometimes you really miss certain foods, like oatmeal cookies! Recently I found a package of 'organic and certified gluten free' oats at the health food store. They've been grown in a dedicated field and have been tested to make sure no traces of wheat or other gluten-filled grains have contaminated the oats. I couldn't resist buying a package, even though a container about the size of a Quaker Oats box was more than $10.00! The first thing I tried was this recipe for oatmeal cookies. Delicious! I think you'll agree, even if you are not 'gluten-free'. Here's the recipe:

Oatmeal Cookies

1 cup coconut oil
1/2 cup granulated sugar
1 cup brown sugar
3 tsp. EnerG Egg Replacer*
4 Tbsp. water
1 tsp. pure vanilla
1 1/2 cups gluten-flour blend**
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 cups rolled oats
1 cup chocolate chips***

Cream together coconut oil and sugars. Add vanilla, egg substitute and mix well. Add dry ingredients, continuing to blend with mixer. If ingredients are too dry, add a little more water. Gently stir in chocolate chips. Scoop cookies onto a baking stone or cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, until golden. Allow to cool on baking stone and remove when cooled.

Variations: add cinnamon, raisins, walnuts, or extra vanilla or almond extract.

*3 tsp. egg replacer is equal to three eggs.
**I used Montina flour and coconut flour in equal portions. For those who can use gluten products, an equal amount of whole wheat pastry flour or all-purpose flour can be used.
***Carob chips can replace chocolate chips, although a vegan AND gluten-free version of carob chips is yet to be found.

Thumb-print Almond and Date Cookies

Thumb-print Almond and Date Cookies

1/2 cup almond butter
2 cups almond meal
1/4 cup plus 2 Tbsp maple syrup
1 Tbsp pure maple sugar granules (powder)*
1/2 tsp pure vanilla
1/2 tsp almond extract

Place almond butter in mixing bowl and stir until smooth and creamy. Add almond meal, maple sugar granules, maple syrup, vanilla, and almond extract. Mix completely. Form dough into small rolls and then pinch off enough for a small cookie. Roll into a ball and then place on baking sheet and press thumb into center to make an indentation. Then prepare date filling using recipe below:

1 cup dates, pitted
1 Tbsp cornstarch
1/2 cup granulated sugar
1/2 cup water
1/2 cup finely ground almonds

For the filling, mix the water, cornstarch and sugar together. Add dates and
bring to a simmer over medium heat. Cook until thick and dates are smooth.
Remove from heat and cool slightly.

Fill each indentation in cookie dough with a small amount of the date filling.
Bake at 350 degrees F for 20 to 25 minutes. Do not over bake. Cool and
enjoy!

*May omit if you cannot find.

Crown Gems

Crown Gems

1/2 cup Mystic Lake Sweetener*
1/2 cup oil
1/2 cup almond milk
1/2 tsp vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended
1/4 cup coconut flour**
1/4 cup white rice flour
1/2 tsp salt
dairy-free mini chocolate chips

Mix all ingredients together. The dough will be stiff,
so you may have to use your hands.
Form dough into logs and then pinch off a small ball
of dough.  Roll in chopped nuts and mini chocolate chips.
Place in mini muffin tins  with paper liners.
Bake at 350 degrees F for 15 to 20 minutes.
Do not over bake!

These are delicious!
I add a dab of stevia for additional sweetness.

*Mystic Lake Sweetener is a concentrated fruit sweetener
similar to Fruit Source. If you can't find it or want a
substitute, use agave syrup or maple syrup.

**To make oat flour simply place some certified gluten
free rolled oats into a blender and whiz briefly.

Pumpkin Chocolate Chip Cookies

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar
1 cup oil
1 (15 1/2 ounce) can solid pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
12 ounces vegan semisweet chocolate chips
1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. Although this is not a gluten-free recipe, I think it would be very easily converted by the use of a gluten-free flour blend in place of the all-purpose flour. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

Sweets for a Tea Party

***

Phyllo Flowers

All Natural Butter Flavor Cooking Spray
1/2 cup strawberry preserves
1/2 cup sliced strawberries
1/2 cup blueberries
Low-fat vanilla soy ice cream
3 tablespoons bread crumbs
1 tablespoon granulated sugar
6 sheets thawed phyllo dough*

Preheat oven to 350°F. Combine bread crumbs and sugar in small bowl; set aside. Lay a sheet of phyllo on work surface; spray with cooking spray for 2 seconds. Sprinkle 2 teaspoons of bread crumb mixture over dough. Repeat layering using all sheets. Gently cut stacked phyllo into 8 equal squares. Quickly spritz 8 muffin-pan cups with cooking spray for 1/2 second each. Place each stack into tins, pushing dough inward to form a cup. Carefully fan layers into "petals". Bake 5 minutes or until golden. Meanwhile, melt preserves in saucepan over low heat; stir in berries and set aside. Remove flowers from tins; place 1 scoop frozen ice cream into each flower, top with warm fruit sauce. Makes 8 servings.

*Keep phyllo covered with damp paper towel and plastic wrap to prevent drying.

***

Carob Fudge

1 cup carob chips
1 cup peanut butter (or almond butter)
1/2 cup maple syrup
1 cup chopped walnuts

Place carob chips in a large bowl and melt in microwave (or in a double boiler). Add peanut butter, maple syrup, and walnuts and mix until thoroughly combined. Pat batter into a lightly oiled 8 x 8 pan. Chill. Cut into tiny squares and serve.

***

Oat Cookies with Almond Filling

3/4 cup vegan margarine, room temperature
1 3/4 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup Sucanat
1/3 cup quick rolled oats
1 tsp. pure vanilla
5 oz. canned almond paste

In a large bowl, combine vegan margarine, flour, baking powder, baking soda, sugar, oats, and vanilla. Mix until all ingredients are combined. Place one teaspoon of dough and flatten into a 1/4 inch thick circle (about 2" diameter). Place a dab (about 1/4 tsp.) of almond paste in the center of the circle and fold in half, sealing edges with a fork. Repeat process for additional cookies. Place cookies on prepared baking sheet and bake at 375 degrees for 7 - 10 minutes or until golden brown.

Audrey's Crown Gems

Audrey's Crown Gems

*a delicious cookie free of leavening agents

1/2 cup liquid sweetener of choice (brown rice syrup, agave syrup, or maple syrup)
1/2 cup oil
1/2 cup almond milk
1/2 tsp. vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended*
1/4 cup coconut flour
1/4 cup white rice flour
1/2 tsp. salt

Mix all ingredients together. The dough will be stiff, so you may have to use your hands. Form dough into logs and then pinch off a small ball of dough. Roll in chopped nuts. Place in mini muffin tins with paper liners. Bake at 350 degrees for 15 - 20 minutes. Do not overbake!

These are delicious! I add a dab of stevia for additional sweetness.

*Use gluten-free oats if avoiding gluten products.

Ladyfinger Cookies

2 cups flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup non-hydrogenated margarine
1 cup vegan sugar
1/3 cup maple syrup
1/2 cup soy, rice or almond milk

To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.

Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.

On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.