It’s Not the Holidays Unless Baking Is Involved

Jam Dot Cookies
(Wheat free vegan)


2 C raw almonds
2 C rolled oats
2 1/2 C oat flour
1 1/2 Tsp. cinnamon
Pinch of salt
1  C maple syrup
1  C canola/safflower oil
Fruit juice sweetened jam

Preheat oven to 350.  Put almonds and oats in food processor (split up batches) and process until it’s course meal.  Put in large bowl.  In a second bowl, whisk together the rest of the dry ingredients; oat flour, cinnamon, and salt.  Combine all dry ingredients together.  Add maple syrup and oil and mix all ingredients with a wooden spoon.  Finish mixing with a large rubber spatula folding bottom of mixture on to the top.  Let the entire mixture sit for a while to let the wet ingredients absorb into the dry.  Scoop out 1″ balls and place them onto a sprayed cookie sheet.  Depress center of cookie with your finger.  Use the 1/8 tsp. spoon to scoop out jam and drop into the cookie well.  Bake for 10 minutes.  Let sit on cookie sheet 2 minutes before removing to rack to cool.  If cookies seem to be too loose and not holding the well, add more oat flour to stiffen the dough.

Coconut Almond Cookies
(Wheat Free)
Yields 8-9 Dozen 2″ Cookies

1 1/2 C rolled oats
1/2 C organic almonds
1/4 C organic unsweetened shredded coconut
1/2 C date sugar
1/2 Tsp. baking powder
1/2 Tsp. sea salt
1 Tbsp. organic butter
2 Eggs, organic, free range O3
1 Tbsp. vegetable oil (safflower, corn)
1 Tsp. vanilla extract
1 Tsp. almond extract
1/2 C grain sweetened chocolate chips

Preheat oven to 350.  Pulse oats and almonds in the food processor until finely chopped.  In a bowl mix oats, almonds, coconut, date sugar, baking powder, and sea salt.  In a separate bowl combine butter, vegetable oil, eggs, vanilla, and almond extract.  Mix the liquid ingredients with the dry ingredients.  Add chocolate chips at the end.  Lightly oil baking sheet.  Drop cookies by the tsp. full onto the cookie sheet.  Bake for 9-12 minutes.

Banana Muffins
Naturally Sweet
Approx. 18 muffins; 36 mini muffins

2 3/4 C mashed bananas (4-5 large ripe bananas)
1/3 C canola oil
1/2 C brown rice syrup
1/2 Tsp. salt
1 Tsp. baking soda
1/2 Tsp. allspice
Pinch cardamom
2 C flour (whole wheat pastry, spelt, or whiteflour)
1 Tsp. baking powder

Optional:  2/3 cup roasted walnuts (10 minutes in 350 oven and already cooled).  Some of this amount can be reserved to sprinkle on top of muffins before baking.

Mix together dry and wet ingredients separately.  Pour wet into dry and mix.  Fold in walnuts.  Pour into cupcake holders.  Bake at 350 for approx. 20 minutes or about half of that time for mini muffins.  Test for doneness if center of muffin bounces back, or if toothpick comes out dry.


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