Cinnamon Bun Mini Donuts

These donuts were my first attempt at using my new Bella Mini Donut maker.  I picked a recipe from Averie Cooks for 'Baked Cinnamon Bun Dunuts w/ Vanilla Cream Cheese Glaze'.  Please check out her post for the recipe and baking instructions for these and so many more yummy treats!

GF Sour Cream Cornbread with Cinnamon Spread

Ginger Amaretto Valentine's Cookies GF, DF

Ginger Amaretto Valentine's Cookies

Ingredients:
Dry:

1 Cups Organic Gluten Free Ginger Snap Cookies (ground)
1/2 Cup Coconut Palm Sugar (or white)
1 Tbs. Cinnamon
Pinch of Sea Salt

Raw Lucuma Shortbread Cookies

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Recipe - Shortbread Cookies
Ingredients:
2 cups Navitas Naturals Raw Cashew Nuts (unsoaked) 
( I used a cup of cashews and 1 cup of Almond Meal)
1 cup dried coconut

1 tsp. vanilla
(I used 2 droppers of Vanilla Stevia)

4 Tbsp. Navitas Naturals Lucuma Powder 

4 Tbsp. melted coconut oil
2 Tbsp. maple syrup, optional (didn't use because the Lucuma and Stevia were sweet enough)
Top with a dusting of cinnamon/ palm sugar mix

Directions
First, place cashews in food processor fitted with the S blade, and process into fine powder. Empty food processor and then grind coconut into a fine powder. Place ground cashews back into the food processor and add vanilla and lucuma. Grind until it is all mixed and like a fine powder. Melt coconut oil in a dehydrator or by inserting the container into a bowl of hot water. Add melted coconut oil and lightly process until all mixed. If too dry you can add some maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out. Roll out like you would a traditional shortbread, cut into shapes and decorate (with gogi berries, shredded coconut, powdered cacao). If you don't have a dehydrator just freeze the cookies. If you have a dehydrator, place on mesh screen and dehydrate for up to 12 hours. Will store in the freezer for up to 3 months. http://lucuma.gojiking.co.uk/

http://www.wilton.com/store/site/

These are some of the best cookies I've ever eaten..................................ENJOY!

     This post is linked to:  http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-12412/

Pear Butter Walnut Cookies - GF, Vegan

I picked up this Kime's Pear Butter Spread   this week at a wonderful local heath food store here: Mom's Organic Market, and wanted to incorporate it into a healthy cookie.

 I made this one to be dehydrated for RAW readers, but also because my oven isn't working right now.  They're pretty good and also allowed me to try out the Palm Sugar I got last week from iHerbs.  (6 packs only $20!)  The cookies are soft and mildly sweet.  The walnuts add a nice crunch.  If you wanted to bake them I'm sure they could be adapted but I would keep the temperature lower than most and cook them slowly like the dehydrator dose, maybe 300 deg. for 45 minutes?  I don't know since I can't try with my oven right now.  The dehydrator works well though, that I know.

'Chocolate-Covered Katie's : Snickerdoodle Pancakes

Beutiful pics from 'Chocolate-Covered Katie'

From:  Chocolate-Covered Katie:

Homemade Soy Milk and Flour

This Soy Milk was relatively easy to make and a huge savings over store bought.  The process is pictured here.  I purchased a 2 lbs. bag of dried soybeans, used 1 lbs. for my first batch since I didn't know how much milk it was going to make and I'd be the one drinking it for the next week.  The 1 lbs of beans produced just under a gallon of Soy Milk.  The 2 lbs bag only cost $1 so I got a gallon of milk for about .50 cents with the flavorings.  I usually spend about $2.50 per quart in the store for boxed Soy Milk so this was definitely a good buy. 

The added bonus is that the bean pulp left over can be made into Soy Flour which is also pricey in the stores.  If you have a dehydrator, spread the pulp on the trays and dry it out, then grind it fine in a food processor to make the flour.  What a savings!
I would add at least 1 cup of sugar/sweetener to the milk as it cooks, vanilla or orange, chocolate could also be added at this stage.  Keep milk for 7 -8 days in a sealed container in the fridge.

Dried Soy Beans

Soak Soy Beans for 12+ hours covered in water

Drain water off of soaked beans

Add 3 cups of water to each 1 cup of beans and blend until smooth, 30 seconds or so

Pour mixture through cheese cloth into large pot, squeeze out bean ball to remove most of the milk into the pot

Heat soy milk over medium heat for 20-30 minutes stirring frequently

Skim off any foam that forms from bean liquid and discard

Dehydrated Orange Slices

Add sugar, vanilla, orange, cinnamon or other flavorings to milk as it simmers

Other Soy information you may enjoy:

http://www.soymilkstore.com/soymilkstore/index.php?main_page=index&cPath=53

                                                                                                         

Iced Oatmeal Cookies

Iced Oatmeal Cookies
If I could "can" these to have on hand it would be awesome......

Adapted from Good to the Grain


Yield: 13 4-inch cookies (with a 2 tablespoon or #40 scoop)
Butter for baking sheets or parchment
2 1/2 cups old fashioned oats (or Oat Flour if you already have it made)
1/2 cup white flour
1 cup rice flour
1 tablespoon plus 1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 cup dark brown sugar
1/2 cup white sugar  ( I used Splenda)
1 teaspoon cinnamon
1 teaspoon grated nutmeg
8 ounces (2 sticks) unsalted butter, melted
2 large eggs
Icing:
2 1/4  cups powdered sugar  ( made my own again by putting 2 1/4 Cups of Splenda in the Blender to make powdered suger)
5 to 6 tablespoons whole milk ( I used Vanilla Soy)
3/4 tablespoon cinnamon
Pinch of salt

Preheat oven to 350°.
In a food processor, mix all dry ingrediants including sugars and baking powder, etc. and mix well.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl or mixer, blend butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients. (Or add them slowly to the wet in the mixer bowl.)

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes.  When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.
In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.
Very healthy and yummy, great for breakfast on the go and almost sugar free!