Preheat oven to 300 degrees. Remember ~ Recipes are coded for the
|
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.
Pre-heat oven to 350 degrees.
FOOD CATEGORYINGREDIENTS G 2 cups flourD 2/3 cup butter or 1/3 cup each butter and oilS 1-1/4 cups sugarH 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. cinnamonF 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.
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.
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 |
Spoon batter by tablespoon on cookie sheet.
Bake approximately 8 minutes.
Yield: Approximately 2 dozen.
Shown: Maple Pecan Lights
Pre-heat oven to 350 degrees.
FOOD CATEGORYINGREDIENTS F 1-1/2 cups fructose ¾ cup safflower oilE or
Sy 1 egg or
1 Tbsp. lecithin ¼ cup water(varies) 1 tsp. vanillaG 1-1/2 cup flour 1 tsp. sea salt ½ tsp. baking soda (Western Family brand is neutral)G 3 cups oatsF 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.
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
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.
Pre-heat oven to 350 degrees.
FOOD CATEGORYINGREDIENTS H 1 cup honey 1 cup cooked pumpkin ½ cup oil(varies) 1 tsp. vanillaG 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.
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.
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.
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
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