Gluten Free (Vegan) Chocolate Chip Cookies

OK, I am going to brag - everyone says my chocolate chip cookies are the best. I have to believe it is because of the ingredients I use, which is specifically the unbleached spelt flour. They are delicious with the spelt but they are not gluten free, and some people must have gluten free. So, I set out to make a gluten free version following my same guidelines so that everyone can have this tasty treat. OMG! They are delicious, light and very flavorful and they are higher in protein because of the almond flour. Eat them as a snack or even for breakfast - and did I mention, they are so delicious!!!

Ingredients:
1 cup rice flour
1 cup almond flower
1 cup coconut oil
1 cup coconut sugar
2 tsp double acting baking powder
2 tsp vanilla
2 tbsp flax meal
½ cup water
¾ cup chopped walnuts
¾ cup shredded (dried) coconut
¾ cup dark chocolate chips
½ tsp Celtic Sea Salt
Preheat oven to 350 degrees.

Add flax meal to ½ cup water and 2 tsp of vanilla, and let it sit while you combine the other ingredients.

Combine the rice, almond flour and baking powder together in a large bowl. Mix in the coconut sugar and coconut oil. Then mix in the flax and vanilla mixture. Mix well.

Fold in the shredded coconut, walnuts and chocolate chips.

Lastly add the salt.

Assemble cookies on parchment paper and bake at 350 for about 20 to 25 minutes. I like to bag my cookies and/or put them in a ball jar and freeze after they cool slightly. This keeps them very fresh.

Note: My famous cookies that are not gluten free are made the same way except with spelt flour instead of almond and rice (not the bleached spelt flour).

Enjoy!!

Easy Vegetable Recipe for Breakfast

What’s for breakfast? During and after the holidays many of us are tempted to eat many different foods when traveling, visiting friends and relatives, going to parties and dining out. So, how do we get our 5 A Day? How about vegetables for breakfast, a huge bowl of them.  At least then your body will have received a good start and if you don’t eat veggies for the rest of the day, you will be covered.

Besides the benefit of having a wonderfully nutritious breakfast, you will have the treat of your life. Breakfast veggies are delicious, very easy and don’t take a bunch of time when you do them the “a la Oils” way.

For those of you who have watched my DVD’s already know the secret to easy, healthy veggies. For those who don’t, here is a sample:

In a small saucepan, heat water (use steamer if you like) to cook veggies in.

Add in your veggies and cook (steam) until tender. In this picture I used fresh string beans, yellow and green zucchini, and an onion. Once tender place in serving dish and add the following:

1.   Ground sesame seeds or pumpkin seeds. Sprinkle on top of the veggies.

2.   Barlean’s High Lignan Flax Oil - 1 tbsp per person or 1/4 cup if a large serving.

3.   Top with celtic sea salt or a splash of Tamari/Shoyu

When the oil is added to the veggies with the seed powder, instant gravy is created that enriches the flavor, depth and nutritional component of the dish.

If you want extra protein, add a slice of tofu, egg, piece of chicken, etc.  Or, you can add a grain like Quinoa, Millet or Amaranth.

Add your cultured veggies to the meal and your digestion is set for the day!!