Tuesday, January 09, 2007

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-juic 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.

8 comments:

  1. the lavender is just beautiful ! So spring like. Melanie said that if they have a girl she wants to do the nursery in lavender

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  2. Lavender --- the color and the fragrance is so beautiful!

    The picture is from the last tea my sis and I ever had with our mother. It was Mother's Day and we knew it was likely our last one together, as she was very ill at the time. Sweet memories --- I'm glad we had our lavender tea.

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  3. These look so yummy. I will have to try the Cashew Crumbles.
    Thank you Clarice

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  4. I can't wait to try these out.

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  5. I'm excited about trying these! I love sweets for breakfast and with these being healthy I won't feel guilty! Thanks!

    Katherine

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  6. Wow what a wonderful idea and why to eat healthy. I am really trying to change my family's way of eating but I am doing it gradually and this would fit in really nice with the change. Thanks

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  7. One can learn alot from one's mother-in-law. My DMIL has taught me alot about crocheting and making food. Your table looks very tempting. What a great memory to have about the last tea with your mother.

    Inga

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  8. Our older daughter is vegan and it has been tough on our family. She is now at college, and cooking for herself. I know she would love some of these recipes!

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Thank you for commenting on my blog post. I am always happy to hear from blog readers. Your words encourage and inspire me. I am glad you stopped by to share conversation, recipes, ideas, and thoughts on creating a welcoming home.