Honey-Cinnamon Cookies

I actually made these today without the honey.  Plan ahead, as this dough needs at least 2 hours chill time.

 

2 1/2 C Gluten Free flour or flour blend (I used 1 1/2 C brown rice flour and 1 C sweet sorghum flour together)

1/4 C flaxmeal (not in original recipe, but adds healthy fats)

2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp kosher salt

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 C oil ( I used light olive oil)

1/2 C sugar (I used coconut sugar)

1/3 C honey (I omitted it)

1 large egg

 

In a large bowl, whisk together the first 5 ingredients.

Beat the next 3 ingredients for one minute, or until smooth.  Add the egg, beat for another minute.

Slowly add the dry ingredients to the wet ingredients, mixing as you go.

Shape the dough into a log, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 400 degrees.

Cut the cookies into 1/2-inch slices or roll out dough and use cookie cutters.  Place them on parchment-lines baking sheets. (If you grease the pan a little with oil, the paper lays better on pan.) 

Bake for 10-12 minutes, until golden.  Cool on baking racks and serve.

From our friend Tavia

Basic Granola

2 1/2 C GF old-fashioned rolled oats

1/2 C oil

1/2 C honey (I used 1/2 C coconut sugar )

1/2 C flaxmeal

1 1/2 unsweetened shredded coconut

1 C sunflower seeds

 

Preheat oven to 275 degrees and grease large rimmed baking sheet.

Place the honey, oil, oats, flaxmeal and coconut plus any added seeds or nuts in large bowl.  Stir to combined and evenly coated.

Spread mixture evenly on baking sheet and bake for 45 minutes.

Stir mixture gently and bake another 20 minutes or until golden.  Stir and add the fruit, if using.

Allow to cool completely on sheet.  The less mixing, the larger clusters or chunks of granola you will end up with.

 

Add-ins: chopped dried fruit such as apricots or cherries, pumpkin seeds or sesame seeds...be creative and experiment!

From our friend Tavia 

Banana-Choc Chip Mini Muffins

1 3/4 C GF flour or flour blend (I used 1 C brown rice flour and 3/4 C sweet sorghum flour together)

1/3 C sugar (I used coconut sugar)

2 tsps xanthan gum

2 tsps baking powder

1/4 tsp kosher salt

1/4 C flaxmeal

1 beaten egg

1/2 C Non-dairy milk (I used almondmilk)

1/4 C oil (I used light olive oil), plus extra for greasing pan

2 mashed medium bananas

1/2 - 3/4 C (I didn't really measure here, but eyeballed it based on how much chocolate I wanted) DF mini chocolate chips

Grease muffins cups with oil. 

In a medium bowl, combine flour, sugar, baking powder, and salt.  Make a well in center of flour mixture.

In another bowl, combine egg, DF milk, and oil.  Add oil mixture all at once to flour mixture.

Stir just until combined and moistened, should be clumpy.  Fold in chocolate chips.

Spoon batter into greased muffin cups.

Bake at 400 degrees for 8-11 minutes for mini-muffins and 18-20 minutes for standard muffin size, or until a wooden toothpick comes out of center clean.

Cool for five minutes, carefully remove from pan.

From our friend Tavia!