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RECIPES ~ CONTENTS

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* COOKIES *

Recipes are coded for the
BASIC food intolerance categories
used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for
THE FOOD RESOURCE LIST
and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES
D =
Dairy
Ms =
Mine Salt
E =
Egg
P =
Potato
F =
Fruit
Sf =
Seafood
G =
Grain
Ss =
Sea Salt
H =
Honey
Sy =
Soy
M =
Meat
S =
Sugar
 
A blank space
= NEUTRAL
 
N =
Neutral

Important HINTS:

* Western Family Baking Soda is neutral. Other brands may contain potato.

* Ground cloves usually contain fruit. Whole clove is neutral.

* If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

*It is suggested to use Celtic salt in all recipes, as it is neutral.

* Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

* Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

* Our goal is to help you become familiar with various ingredients so that you may be able to easily adapt recipes to fit your needs.
Questions?
Contact recipes@songofhealth.com *


 

BROWNIES
(Contributed by Cheryl Haynes, Subscriber)
FOOD CATEGORY
INGREDIENTS
F
2 cups Medjool dates
 
2 cups walnuts
 
1/2 cup cacao powder

Blend dates and walnuts in food processor until it is just starting to hold together.  Add the Cacao powder and continue processing until it holds together when squished. Press down into a Pyrex pan and refrigerate to set.  Cut into pieces.

 
CAROB AND HONEY BROWNIES
(By Sandra Strom, CEO of Song of Health)

Here is a recipe I've used for years.  I adapted the original for my personal food intolerances (potato and fruit/sugar). You can substitute chocolate for the carob. However, chocolate is bitter, whereas carob has a bit of a sweet flavor. Therefore, you need to increase the honey to at least 1 cup. Taste the batter to check for sweetness before spooning into baking dish. Remember to check The Substitutions List for alternative ingredients to avoid your personal food intolerances. (I use the baking soda substitute for baking powder to avoid potential potato. See The Food Substitutions List.)

FOOD CATEGORY
INGREDIENTS
D or
N
1/2 cup butter or
oil
H
2/3 cup honey (increase to 1 cup or more for cocoa)
E
2 eggs
(varies, depending on base)
1 tsp vanilla
1/4 tsp. salt
(Check product for ingredients. Most contain F) or
(Check product)
1/2 cup carob powder or

unsweetened cocoa powder
G
2/3 cup whole wheat pastry flour
(May contain P) or

N
1 tsp. baking powder or
1/2 tsp. baking soda (Western Family brand is neutral)
1 cup nuts, chopped (almonds, pecans, or walnuts)
D
3 Tbsp. milk

Preheat oven to 350 degrees.
Grease a 9 x 9 square glass baking dish.
Cream the butter (or oil) with honey.
Beat in eggs.
Beat in vanilla and salt.
Sift dry ingredients together. Stir (don't beat) into wet mixture along with nuts and milk.
Spoon batter into baking dish.
Bake 30 minutes or until done. (Test by sticking toothpick in. If it comes out clean brownies are done.)
Cut into squares.
Yield: Approximately 16.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

 
CHRISTMAS PECAN BUTTER BALLS
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY
INGREDIENTS
D
1 cup butter
H
¼ cup honey
G
2 cups flour
(varies)
2 tsp. vanilla
2 cups finely chopped pecans

Preheat oven to 300 degrees.
Cream the butter.
Add honey and cream together.
Add flour and vanilla.  Mix well.
Stir in nuts.
Form into small balls.
Place on greased baking sheet.
Push a pecan half or quarter piece into top of cookie and slightly flatten.
Bake for 20 minutes.
Remove from baking sheet when done.  (Rule for most cookies.)

Remember ~ Recipes are coded for the
BASIC food intolerance categories.


COOKIES WITHOUT SHORTENING
MADE WITH OIL
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 375 degrees.

FOOD CATEGORY
INGREDIENTS
S
2 cups sugar
G
2 cups oats
G
2 cups flour
½ to 1 cup nuts (optional)
G
2 Tbsp. corn starch
½ tsp. salt
¾ cup oil
E or
Sy
1 egg, beaten or
1 Tbsp. lecithin
 
4 Tbsp. water

Mix dry ingredients.
Add the remainder. Mix well.
Place by spoonfuls on greased cookie sheet. Bake for 8 to 11 minutes, until firm.


GIANT GINGER COOKIES
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 350 degrees.

FOOD CATEGORY
INGREDIENTS
G
2 cups flour
D
2/3 cup butter or 1/3 cup each butter and oil
S
1-1/4 cups sugar
H
2 Tbsp. honey
1-1/2 tsp. baking soda (Western Family brand is neutral)
E or
Sy
1 egg or
1 Tbsp. lecithin
2 tsp. ginger
1 tsp. cinnamon
F
1 tsp. cloves*
 
½ tsp. salt

Mix ingredients well, reserving ¼ cup of the sugar and the cinnamon. Refrigerate until dough is easy to handle.
In a small bowl combine the ¼ cup sugar and cinnamon.
Divide dough into 16 pieces. Roll into 2-inch balls, then roll in sugar/cinnamon mixture to coat. Place 3 inches apart on cookie sheet. Bake 15 to 18 minutes, until lightly browned. Cool on wire racks.
For smaller cookies: Bake at 325 degrees for 8 to 10 minutes.
* Reminder: Whole cloves are fruit free. Use a mortar and pestle to crush whole cloves in place of commercial ground cloves.

 
HANUKKAH COOKIES
Great for Christmas cookies too!
(By Sandra Strom, CEO of Song of Health)

This recipe was given to my mother many years ago and is a favorite amongst family and friends. The origin is from Spanish Jewish baking. 

FOOD CATEGORY
INGREDIENTS
E
3 eggs
S
1 cup sugar *
¾ cup peanut oil
G
4-5 cups white flour
(May contain P)
3 tsp. baking powder
F
¼ cup orange juice

Blend the eggs and sugar. 
Add the oil and mix until smooth.
Sift the dry ingredients and slowly mix in.
Beat in the orange juice.
Turn dough out on a floured board and knead, adding more flour as necessary, until the texture is such that the dough can be made into a ball and ready to be rolled out. 
Wrap the ball of dough in wax paper and refrigerate overnite.

Preheat the oven to 375 degrees.
Lightly grease cookie sheet, wiping any excess off.
Barely dust board with flour, just enough to keep dough from sticking when rolled out. Roll the dough out about 1/8” thick. 
Dip your favorite cookie cutters in flour and shake off any excess.  Cut the dough with cutters and place on cookie sheet, about ½” apart.  Make a ball out of the dough scraps and pat or roll out again, until all the dough is used. 
Bake 8 minutes.  Check to see if they are done.  Bake 2 minutes longer if needed.
Yields a bunch!  That’s the best my 84-year-old mother could tell me. 

* NOTE: I make mine with honey instead of sugar. Use 1/2-3/4 cup honey. Start with 1/2 cup, taste dough for sweetness.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

 
MAPLE PECAN LIGHTS
(By Sandra Strom, CEO of Song of Health)

These cookies have a different texture than most cookies, due to the beaten egg whites and less flour. Delicious!

Pre-heat oven to 350 degrees.

FOOD CATEGORY
INGREDIENTS
E
3 eggs, separated (whites in a separate bowl)
1/3 cup pure (organic) maple syrup
H
1/3 cup honey
(varies)
1/2 tsp. vanilla
pinch sea salt
1-1/4 cup pecans, finely chopped
G
approx. 3/4 cup - 1 cup flour
 
Oil or butter (D) to grease cookie sheet, your choice

Lightly grease a cookie sheet.
In a large bowl, place egg yolks. Separate egg whites into a smaller separate bowl.
Beat egg yolks until creamy. Add the maple syrup and honey. Beat until smooth and creamy.
Beat in the vanilla and salt.
Stir in the nuts.
Beat the egg whites until stiff. Set aside.
Stir in the flour. Add just enough to make a batter.
Carefully fold in the egg whites.

Spoon batter by tablespoon on cookie sheet.
Bake approximately 8 minutes.
Yield: Approximately 2 dozen.


Shown: Maple Pecan Lights

 

OATMEAL RAISIN COOKIES
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 350 degrees.

FOOD CATEGORY
INGREDIENTS
F
1-1/2 cups fructose
¾ cup safflower oil
E or
Sy
1 egg or
1 Tbsp. lecithin
¼ cup water
(varies)
1 tsp. vanilla
G
1-1/2 cup flour
 
1 tsp. sea salt
½ tsp. baking soda (Western Family brand is neutral)
G
3 cups oats
F
½ cup raisins

Beat fructose, oil, lecithin, water and vanilla for two minutes.
In separate bowl sift flour, salt and baking soda. Add to first mixture and mix well.
Add oats and raisins. Roll into 1-inch balls and place on greased cookie sheet. Bake for 12 minutes.

 

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

 
SANDY'S PEANUT BUTTER COOKIES
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY
INGREDIENTS
1/2 cup peanut or safflower oil
(Check product for ingredients)
1/2 cup peanut butter, creamy or crunchy, depending on desired texture
H
1/2 cup honey
1/4 cup maple syrup
E
1 egg
(varies)
1/2 tsp. vanilla
1/2 tsp. Celtic salt, finely ground
1/2 tsp. baking soda
G
2 cups whole white wheat or pastry flour

Preheat oven to 350 degrees.
In a large bowl, cream oil and peanut butter until light and creamy.
Add honey and maple syrup. Beat well.
Beat in egg until everything is smooth.
Stir in vanilla, salt, and baking soda, mixing well.
Stir in flour just until evenly mixed, being careful not to beat.
Spoon by teaspoonfuls on a greased baking sheet.
Bake until firm, about 10 minutes.
Yield: 18 to 24 cookies.


Shown: Sandy's Peanut Butter Cookies

 
 
 
TRADITIONAL PEANUT BUTTER COOKIES
(By Sandra Strom, CEO of Song of Health)

Note: Personally, I do not use sugar; instead, I use honey or maple syrup.

FOOD CATEGORY
INGREDIENTS
D
1/2 cup butter
1/2 cup peanut butter
S
1/2 cup brown sugar
S
1/2 cup white sugar
E
1 egg
(varies)
1/2 tsp. vanilla
1/2 tsp. salt
 
1/2 tsp. baking soda
G
1 cup flour (preferably pastry)

Preheat oven to 350 degrees.
Cream butter and peanut butter together.
Beat in sugar.
Stir in remaining ingredients, but don't beat.
Arrange by teaspoonfuls on cookie sheets.
Press flat with a floured spoon or mark with a floured fork.
Bake until firm, about 10 minutes.

 
 

PUMPKIN COOKIES
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 350 degrees.

FOOD CATEGORY
INGREDIENTS
H
1 cup honey
1 cup cooked pumpkin
½ cup oil
(varies)
1 tsp. vanilla
G
2 cups flour
1 Tbsp. baking soda (Western Family brand is neutral)
F
½ tsp. nutmeg
 
½ tsp. cinnamon
 
¼ tsp. ginger

Cream together the honey, pumpkin, oil and vanilla.
Add the other ingredients and mix well.
Place by spoonfuls on greased cookie sheet. Bake for 8 minutes or until done.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

 
RAISIN-DATE BARS
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY
INGREDIENTS
F
8 oz. pitted dates, chopped
F
1-1/2 cups raisins
¾ cup water
H
¾ cup honey
½ cup chopped nuts
D or
N
¾ cup butter, softened or
safflower oil
G
1-1/4 cups unsifted flour
1 tsp. salt
G
1-1/4 cups quick oats (not cooked)

Preheat oven to 350 degrees.
In a saucepan combine the dates, raisins, water and ¼ cup of the honey.  Boil 5 minutes.
Cool slightly.
Stir in nuts, then set aside.
Cream the butter.
Add remainder of honey (1/2 cup) and beat until light and fluffy.
In a separate bowl, combine flour, salt, and oats.
Stir into creamed butter/honey mixture.  Mixture will be crumbly.
Lightly butter a 9” x 13” baking dish.
Evenly and firmly pack 2/3 of the crumbly mixture in bottom of baking dish.
Cover evenly with the date mixture.

 

SNICKER DOODLES
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY
INGREDIENTS
D
1 cup butter (2 cubes), softened
(varies)
1 tsp. vanilla
H
¾ cup – 1 cup honey
G
2 cups flour
F
2 tsp. cream of tartar (Fruit people omit)
1 tsp. baking soda
pinch of salt
¼ cup unsweetened cocoa (or use your favorite glaze)

Cream the butter until smooth.
Add vanilla and honey.  Cream until smooth.
Add in sifted dry ingredients and mix well.
Wrap in wax paper and refrigerate until well chilled.

Preheat oven to 350 degrees.
Dust hands with cocoa and roll dough into about ¾” balls.
Roll balls in the cocoa or glaze.  Place on ungreased cookie sheet.
Sprinkle with cinnamon.
Bake for approximately 15 minutes.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

 
SPICE COOKIES WITH APPLE JUICE
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY
INGREDIENTS
E

1 egg

F
½ cup apple juice (no sugar added)
½ cup oil (peanut or safflower is best)
¼ cup maple syrup
1 tsp. baking soda (Western Family is neutral)
½ tsp. ground Celtic salt
 
½ tsp. whole cloves, fresh ground
1 tsp. fresh ground cinnamon
G
2 cups whole white wheat flour
F
1 cup raisins
 
½ cup nuts, chopped


Pre-heat oven to 425 degrees.
Using a whisk, beat egg with the apple juice.
Add the oil, maple syrup and baking soda; mix well.
With a mortar and pestle smash cloves with salt until powdered.
Add to mixture along with cinnamon.
Stir in flour until mixed well, being careful not to overbeat.
Stir in raisins and nuts.
Arrange by tablespoonfuls on a greased cookie sheet.
Bake until lightly browned, about 10 minutes.
Yield: Approximately 16 cookies.
Reminder:  Store bought ground cloves almost always evaluate positive for fruit, while whole cloves do not.


Spice Cookies With Apple Sauce

 

TAHINI COOKIES
(Contributed by Shannon E.,Subscriber -
taken from "Recipes for the Vegetarian in You")


FOOD CATEGORY
INGREDIENTS
G
1/3 cup (sesame) tahini
H or
N
2/3 c. honey or
agave nectar
G
1-1/2 c. quick oats
 
1/2 c. chopped nuts
 
1/4 t. Celtic sea salt

Preheat oven to 350 degrees.
Mix wet and dry ingredients separately, then combine together.
Let sit 10 minutes.
Bake on oiled cookie sheet for 10 to 13 minutes or until golden brown and soft to the touch.
Cool before removing for 5 minutes. Yields 20.

 

REMINDERS:

*
It is ok to omit or substitute certain spices if you are intolerant to them. Allspice is a great "neutral" spice.

* Vanilla may contain fruit or grain, depending on what base is used.

* If you find a recipe is too difficult to alter with substitute ingredients, my personal advice is to skip it and find another recipe. There are so many other wonderful options to choose from. Why get frustrated? Also, I highly encourage you to experiment - especially, substitute ingredients for the most healthful options.


Wishing You Happy Baking! ~ Sandra

TOGETHER WE ACHIEVE…
GREAT HEALTH – GREAT LIFE!

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