Banana Coconut Cookies GF

I have been baking a lot more than usual now that I've figured out how to make these healthy cookies that actually taste wonderful! My kids don't know what got into me and think they are being quite spoiled. Oh tricky me.  I made these gluten free just because I'm trying to really limit processed/refined flour which contains zero nutrients and basically turns into sugar in your body. I also used Agave nectar which has contradicting nutritional benefits vs. honey but no firm data. I think moderation is the key here. I also use organic raw sugar, honey or *organic maple syrup when I bake.    

* formaldehyde is sometimes used to extract the maple syrup from trees, best to stick with organic as often as possible.

The fact that these cookies are gluten free makes the texture lighter and slightly crumblier than other cookies but they were very moist and delicious, almost cake like, YUM! Honestly, put these babies in a bowl and eat with a spoon, maybe dollop some yogurt on top and you have a perfect, healthy dessert.

You will need:

2 tablespoons flax meal + 2 tablespoons water ( OR 1 egg)
1 1/2 cup Oats
1 cup brown rice flour
1 cup coconut flour ( could also use almond flour/meal, garbanzo flour, ground millet or quinoa )
1 teaspoon guar gum   *optional, but it helps hold the cookies together and also is a pre biotic
1 teaspoon baking powder
1/2 teaspoon Kosher salt
2 teaspoons cinnamon
3/4 cup dried, organic apricots, chopped    * regular dried apricots get their pretty orange color from sulfates
1/4 cup unsweetened coconut flakes
2 teaspoons real vanilla extract
3/4 cup Agave Nectar
2 slightly mushed bananas

*optional add-ins:  chopped nuts, chocolate or carob chips, raisins.
 Carob is similar taste to chocolate but is naturally sweetened unlike chocolate (unless you get unsweetened chocolate which is bitter) which gets it's sweetness from added sugar. Carob also has more vitamins than chocolate and is a good source of calcium.



Putting it all together:


Preheat oven to 375F
I threw everything into my KitchenAid mixer, banana last so it stayed slightly chunky and mixed till just combined. I ended up adding 1/4 cup water to better combine the ingredients. It probably depends on various factors so add it if you need to.
Either pour batter into a cookie pan or shape into cookies. Bake at 375F for 12-14 minutes until golden brown.

Apple Slaw

Simple, old fashion recipes. These are my favorite. My kids too! This is the best blend of flavors, tangy, sweet and wonderful. This reminds of a leisurely day outdoors. If the weather isn't always as sunny as it is here in Phoenix, you could always make this simple apple slaw alongside these home made cornmeal fish sticks and have an indoor picnic! Yay!

Celery seed, if you've never tried it is really good and gives even more flavor to this dish.

I use plain, fat free yogurt as a base instead of mayo so it's much healthier for you. Yogurt's smooth, creamy texture and tanginess (is that a word?) is perfect in coleslaw... I mean appleslaw.

The cider vinegar gives it the classic tartness of coleslaw.

The apples give it some sweet crunch.

Sweet golden raisins make this a sweet treat.

Agave nectar is a perfect compliment to the tartness.

Sweet and tangy! Yum!

Serve it with homemade baked garlic fries and cornmeal crusted fish sticks.

recipe:SERVES 6 TIME 10 min
5 cups cabbage mix (green cabbage and shred carrots)
3 cups pre shredded purple cabbage
2 cups plain, fat free yogurt
1 tablespoon unfiltered apple cider vinegar (filtered/refined foods are over processed and have less nutrients in them.)

2 tablespoons celery seed
2 tablespoons mayo (did you see it hiding in shame in my photo? ;-)
2 tablespoons Agave Nectar
2 green apples, sliced thinly ( I used my KitchenAid thin slicer attachment)
1/2 cup golden raisins
1 tsp ground black pepper

Mix it all together, chill for an hour before serving.
Impress your family and friends by serving this at your next BBQ!

I am posting this on Kitchen Corners for the November Cook off featuring Apples!

Apple-Zucchini Muffins

I got this recipe from recipe zaar. It was very moist and yummy. I altered it slightly, adding diced apples and I used agave nectar instead of sugar and added flax seed.

Ingredients

3 eggs

3/4 cup applesauce

1/4 cup oil

1 cup agave nectar

1 tablespoon vanilla

1 cup whole wheat flour

2 cups all-purpose flour

1/4 cup ground flax seed

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon clove

1/2 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon baking powder

2 cups zucchini, peel if desired, grated

2 fuji (or similar) apples, cored & chopped into small pieces

1 cup walnuts, chopped, if desired

Directions:

1. Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla.

2. Add dry ingredients and mix well.

3. Stir in zucchini and apples.

4. Grease and flour or line with foil liners.

5. Bake. 20-25 minutes or until a toothpick comes out clean.

7. Remove from oven to cooling racks and let cool until slightly warm before removing.

PRINT THIS RECIPE

Strawberry-Rhubarb Sauce

Oh how I love Spring time! All of my favorite foods are in season right now. Stop by your local farmers market (check here for locations near you) for super fresh produce.

This sauce takes just 15 minutes to make! I make a big batch and keep some handy for topping on yogurt, waffles and ice cream. Rhubarb has a fresh, tangy taste that pairs excellent with strawberries. I use agave nectar in place of sugar to balance out the tang.

To Make:

I used 7 or 8 stalks of rhubarb and 1 pint of strawberries. Wash.  Cut of the ends of the rhubarb (just like celery) then chop into 1 inch pieces taking care not to peel the skin off.

Hull strawberries then slice in half.

Put into large pot with 1 1/2cup of filtered water and 3/4 cup agave nectar.

Bring to a simmer over medium heat, stirring often. Cook for about 10 minutes till rhubarb is soft.

Keep unused portion refridgerated or freeze.

Makes about 2 quarts.

PRINT THIS RECIPE

 

Health and Nutrition Benefits of Eating Rhubarb (found here)

Wow!

Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.


Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.


Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.


Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.


It is believed that regular intake of rhubarb extract can help in diminishing the problem of hot flashes.


Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.


Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.


Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.