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Friday, June 26, 2015

Whole Grain Oatmeal Chocolate Chip Cookies - Kim's Welcoming Kitchen

Whole-Grain Oatmeal Chocolate Chip Cookies



Are you looking for a whole-grain cookie everyone will love this summer? Try this delicious recipe today.

Whole-Grain Oatmeal Cookies
Makes 24 large cookies
Ingredients:
3 tablespoons warm water
1 tablespoon flaxseed meal

1 cup gluten-free oat flour

2 cups gluten-free rolled oats (old-fashioned oatmeal)

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut palm sugar

1/4 cup pure maple syrup

1/2 cup non-GMO canola oil

1/2 cup allergy-free chocolate chips

Preparation:

  • Preheat oven to 350.
  • In a small bowl or cup, combine flaxseed meal with water and set aside.
  • In a medium bowl, combine oat flour, rolled oats, cinnamon, baking soda and salt.  Set aside.
  • In a large bowl, combine coconut palm sugar, maple syrup, and oil.
  • Mix dry ingredients into wet.
  • Stir in chocolate chips to combine.
  • Drop batter by heaping tablespoons onto ungreased cookie sheets or cookie sheets lined with parchment paper.
  • Bake 13-15 minutes or until golden brown.
  • Let cool for 3-5 minutes on the cookie sheets before removing to cooling racks.


Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Thursday, June 18, 2015


How to Survive a Potluck with Food Allergies or a Special Diet
Fresh fruit is a safe offering for almost every guest at a potluck!


This is another post that I wrote about Growing Up With Food Allergies. With new people learning about the need for a special diet all the time, I though it would be good to bring it back.

Just when you think you have the hang of your special diet (whether it's vegan, gluten-free, due to food allergies, etc.) summer comes and throws a little wrinkle your way.

At least that's what happened to me.  I finally felt I had some mastery of what I could eat for breakfast, lunch and dinner when I changed my diet to address the needs of my nursing, food-allergic baby.  I wasn't eating the same one food over and over and over anymore.  I could make a dinner to serve guests that passed company muster.

And then came summer.

Summer means barbecues and potlucks and bringing dishes to share.  Ugh!!!

After figuring out a few tricks, I now look forward to the hot months with glee.

How to Survive a Potluck with Food Allergies or Other Special Diets




Here are some tips:
  • If I'm only bringing one dish to share, I make sure that it packs a nutrition-filled punch.  It needs to be filling and nutrient-dense so that I can be sure to join in on the fun with a grumpy belly.
  • If I'm bringing a couple of dishes, I make sure one of them is a delicious treat.  This shows the other guests that they, too, can provide a dish that's safe for others that is still going to taste great.
  • My family and I never go to a party hungry.  It's a bonus if we can eat when we get there, but if we've had something before we leave the house, we're still ok if we don't have much to choose from.
  • I separate out a few cookies or brownies from what I'm bringing and wrap them up separately for my boys.  It's easy for crumbs to mingle on a buffet table, and then all of my hard work to provide a safe treat can go down the drain.  If I have theirs set aside, I can pull them out when it's time to eat, and they will have a treat that looks like everyone else's.
  • I ask if I can serve my family first, before spoons migrate from one bowl to another.
  • Sliced fruit is always a good option to bring, too. 
 Need some potluck inspiration?
Happy Cooking!

Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 



  

Saturday, June 13, 2015

Q&A: Cooking with Chia, Quinoa, Flax, Hemp & Amaranth
I LOVED meeting librarians at the ALA meeting!



One of my favorite parts about writing Super Seeds has been getting out and talking to folks about how to increase the nutrition in their cooking by using these little powerhouses. Adding chia, quinoa, flax, hemp and amaranth to everyday favorites is such an easy way to get more protein, fiber, minerals, fatty acids and vitamins in your diet.

I have spoken about Super Seeds to lots of audiences from librarians at the American Library Association to neighbors at a neighborhood meeting to viewers on WGN TV. Tonight, I'm going out for an evening with the Frankfort Public Library.

Regardless of where I'm speaking, some questions come up again and again. If you haven't made it to one of my presentations, here are some frequently asked questions that are sure to arise!

1) Are chia seeds the same as those used in Chia Pets?
Yes they are! Not just decorative hair on your fun planter, chia is a wonder food that provides protein and fiber to your cooking. You can use it to create a quick raw pudding, to add creaminess to your smoothies, or to take the place of eggs in your baking. 

2) Do you get high from eating hemp seeds?
Nope. Although hemp is related to the cannabis plant, it doesn't contain THC, the psychoactive component of marijuana.

3) What is an easy way to start eating seeds?
Here are some easy ideas to get you started:
4) Why do you like these seeds so much?
That's the easiest one to answer. I love how you can incorporate these seeds into your cooking and easily improve the nutrition of all of your favorite dishes. Because these little whole food wonders are loaded with protein, fiber, fatty acids, vitamins and minerals, they bring a whole range of goodness to whatever you add them to.

5) Are all of these seeds gluten-free?
Chia, hemp, flax, amaranth and quinoa are all gluten-free and vegan. Because they are a good source of protein, fat and fiber, they can play an important role in special diets by adding nutrients that might otherwise come from foods that are off-limits. 

Do you have any questions about using super seeds? 

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Thursday, June 4, 2015

Lemon Dill Vegan Pasta Salad, Gluten-free and Food Allergy Friendly, too.


Sometimes, simple is better. That's what this pasta salad is -- simple. Crunchy asparagus and juicy tomatoes shine brightly with a lemon dill dressing.

I think it's best to make gluten-free pasta salad the day you want to eat it. If you let it sit in the refrigerator over night, the pasta can get tough. If you do have leftovers, I think it's a good idea to let it come back to room temperature and toss with a little extra dressing to replace some of the moisture that got absorbed by the pasta.

The folks at Tolerant Gluten-free Foods sent me some of their single-ingredient pasta to try. It's naturally gluten-free, vegan and allergen-friendly because it's made from either red lentils, green lentils or black beans. I used the Red Lentil Rotini in my salad. I liked the flavor, color and the clean ingredient list -- organic red lentils. That's it.

For this salad, you could use any pasta you choose.

Lemon Dill Vegan Pasta Salad, Gluten-free and Food Allergy Friendly, too.


Lemon Dill Vegan Pasta Salad (Gluten-free, Food Allergy Friendly)
Makes 6 servings

Ingredients:
  • 12 ounces dry pasta, any short, chunky shape you like
  • 8 to 10 stalks of asparagus
  • 1 cup grape tomatoes
  • 1/4 cup plus 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh dill
  • 1 to 2 teaspoons agave nectar (optional, but will help mellow the tartness of the dressing)

Preparation:
  1. Cook pasta according to package directions.
  2. While pasta is cooking, break off tough ends of asparagus and discard.
  3. Slice asparagus into one-inch chunks.
  4. When pasta is done cooking, toss asparagus into pasta pot, then drain pasta and asparagus.
  5. Slice tomatoes in half.
  6. Whisk together lemon juice, olive oil, dill, and agave if using.
  7. Toss pasta and veggies in dressing. 
  8. Add salt and pepper to taste. 
  9. Serve warm or cool down a bit in the refrigerator.
FTC Disclosure: Tolerant Gluten-free Foods sent me boxes of pasta to try. All opinions are my own.



Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Friday, May 29, 2015

Massaged Kale Salad with Hemp Seeds from Super Seeds
Photo credit: Bill Milne


While cold weather calls for soup, warm weather sings out for salads. Cool, crunchy, nourishing salad.

This Massaged Kale Salad from Super Seeds is a lovely canvas on which to add the colors of spring and summer -- sliced fruit and vegetables add interest to this delicious and filling salad. How about adding some sliced strawberries, mango or nectarine, blueberries or pineapple chunks, or orange peppers and cucumbers? Delicious! And the hemp seeds add some protein along with their nutty earthiness. Yum!

Super Seeds is full of recipes that are quick to put together and summer friendly. Now's a great time to pick up a copy so you're ready for summer potlucks, al fresco dinners and cool breakfasts.
Massaged Kale Salad with Hemp Seeds from Super Seeds




Massaged Kale Salad (reprinted from Super Seeds)
Makes 2 servings

You can add any vegetables or fruits that you like to make this basic kale salad more complex. There is nothing basic, however, about kale’s superfood nutrition profile, and its chewy, earthy taste makes it an exciting alternative to ordinary salad greens. This salad pairs beautifully with lasagna and makes a great meal to serve when you have company— it’s easy to pull together so that you can spend more time with your guests.

Ingredients:

  • 4 cups raw kale, center ribs and stems removed, and torn into 1- to 2-inch pieces
    (or use 4 cups baby kale) 
  • Juice of ½ lemon 
  • 3 tablespoons shelled hemp seeds  
  • 1 medium tomato, chopped  
  • ½ ripe avocado, cut into medium dice 
  • Salt and freshly ground black pepper, to taste

Preparation:

1. In a large bowl, combine kale and lemon juice.
2. Massage the kale with your bare hands for several minutes, until the leaves are much
more tender. (If you’re using baby kale, you can massage the leaves just enough to coat
with lemon juice, as they are already tender.)
3. Set aside for 1 hour or longer.
4. In a dry skillet, toast hemp seeds over medium heat for 1 minute.
5. Toss together all ingredients and serve.

If you have Super Seeds and you're enjoying it, would you please help me get it to more people by leaving a review on Amazon? Thanks so much if you can!

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 
 


Tuesday, May 26, 2015

Growing Up with Food Allergies: Dairy Food Allergy Food Challenge


I wrote this post five years ago as my son got ready for his first food allergy food challenge. We have since had several challenges with mixed results. As part of my Growing Up with Food Allergies series, I want to update our experiences about food challenges, finding an allergist who fits well with our family and what it's like when your child fails a challenge. Before that, though, I think it's good to see where we were before we even started this journey.

After years of blood tests, my seven-year-old son is eligible for a food allergy food challenge. Great news, right? I would have thought that this would have been only a source of excitement for us. I was unprepared for the anxiety that all of us, including my son, feel about it.

For those of you who don't know what a food challenge is, here's a little nutshell explanation. Every year my son gets a blood test to determine the amount of allergy antibodies in his system. When the number falls below 2, he is eligible for a food challenge. In the challenge, he will be given increasing amounts of the food that he has been allergic to (in our case, the challenge will be cows' milk). The challenge happens in the doctor's office in case he has an allergic reaction. If he does, he is still allergic and has to continue avoiding. If he makes it through the challenge with no reaction, he is believed to no longer be allergic. However, if he passes the challenge, he will need to eat a serving of cows' milk (cheese, yogurt, milk, etc.) at least every other week. So, to me it seems like it's not that he's no longer allergic so much as that the allergy has changed, since if you're not allergic, you don't have to follow these same rules.

An allergy to cows' milk is pretty scary since little kids are so messy. We have worried every time kids eat ice cream and drip near him, and we worry that some child will spill his milk at lunch. Passing the food challenge would eliminate those worries. The world would be a lot less dangerous for him. Also, he could eat foods (like crackers) that are made on the same equipment that is used to manufacture foods that contain milk. That would be great.

So, what's there to be anxious about? Well, plenty, actually. The odds are slightly better than 50% that he'll pass. Those aren't the greatest of odds. He's worried that he's going to get sick when he is exposed to his allergen. (Since we've hammered this into his head for years, that's not shocking.) They just don't know enough about how people outgrow allergies to give us better odds than that.

Also, my children and I are vegans. He was very upset at the idea of eating cows' milk. For us, though, his health and safety are our biggest concerns. We have told him that it is up to him if he passes the challenge if he wants to continue being a vegan or if he wants to eat cows' milk. He would have to eat the one serving every other week, though, even if he chooses to remain vegan. We would treat that serving as his "medicine" to keep him healthy.

The nurse practitioner at our allergist's office was amazing. She took lots of time to talk with me about our concerns. She advised us in how best to talk to our boy about the challenge, and she helped us help him make the decision to go ahead and give it a try.

Our appointment is set for the end of January. We're keeping our fingers crossed until then!

Have you or your child ever had a food allergy food challenge? How did it go? 

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Monday, May 18, 2015

 
Vegan, Gluten-free No Bake Granola Bars from Dreena Burton's Plant-Powered Families


Friends help make your life easier, sweeter, better. 

Dreena Burton is just such a friend to any vegan family. She has written five vegan cookbooks that are filled with delicious whole-foods based recipes that can take you from everyday meals through special occasions. She also is the creator of the wonderful website, Plant-Powered Kitchen.


Vegan, Gluten-free No Bake Granola Bars from Dreena Burton's Plant-Powered Families


Dreena's newest book, Plant-Powered Families, takes her care for vegan families to a whole new level. Not only does the book contain over 100 family-friendly recipes, but she also talks families new to plant-based eating through issues including how to stock your kitchen, how to create meals that meet the nutrition needs of growing children and satisfy even picky palates, and she provides menu plans, too.

Even if your family doesn't eat wholly plant-based, this is a wonderful resource. The recipes are easy and tasty. They use whole foods, minimal oils and added sugars. Because the book is vegan, it's a great tool for egg- and/or dairy-allergic families. Also, many of the recipes are gluten-free or have a gluten-free option. There are options to keep things nut-free, too.

Dreena and her publisher, BenBella Books, are sharing her recipe for No-Bake Granola Bars. They are also giving away a copy of Plant-Powered Families to one of our readers. (Enter the giveaway below the recipe.)
 
Vegan, Gluten-free No Bake Granola Bars from Dreena Burton's Plant-Powered Families
Photo by Nicole Axworthy from Plant-Powered Families used with permission.


 

No-Bake Granola Bars (from Plant-Powered Families by Dreena Burton, BenBella Books 2015)

Makes 8–10 bars or 16 squares

These bars are perfect for school lunches because they are nut-free and pack very well. Plus, they are pretty simple to put together!

1/2 cup brown rice syrup
1/4 packed cup coconut butter (see note) (Coconut Butter instructions here.)
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup rolled oats
1/4 cup oat flour
2 tablespoons unsweetened shredded coconut (optional)
11/2 cups natural brown rice crisp cereal
3 tablespoons nondairy chocolate chips (optional)

Line an 8" × 8" pan with parchment paper.

In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut, and stir through.

Remove the pot from the stove. Swiftly stir in the cereal and transfer the mixture to prepared pan. Press mixture evenly into the pan (using a nonstick spatula or piece of parchment paper).

Wait just a minute, and then sprinkle on the chocolate chips and press those into the base. Refrigerate until fully chilled (at least 1/2 hour), then cut in squares or bars.

Coconut Butter Note: Coconut butter works well here because it is so dense and helps bind the bars. Because coconut is not botanically a nut, these are also perfect for school lunches.

However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.

Idea: Try some of these flavor variations:
  • Raisin-spice: Stir in 3–4 tablespoons raisins, omit the chips, increase the cinnamon to 1/2 teaspoon, and add 1/4 teaspoon of nutmeg and 1/8 teaspoon of allspice.
  • Cranberry–pumpkin seed: Stir in 3–4 tablespoons of dried cranberries and substitute pumpkin seeds for the coconut.
  • Cocoa-hemp: Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder (when mixing in the oat flour). Keep the chocolate chips, oh yes!
Want more? Enter to win your own copy of Plant-Powered Families!

a Rafflecopter giveaway

Want to try some more recipes from Plant-Powered Families while waiting to get your own copy?

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

 

Friday, May 15, 2015

Lemon Squeezer offer from Kim's Welcoming Kitchen


Note: The code has been reactivated. Once I hear that the codes have all been used, I'll take the post down again.

I love lemon!

One of my favorite kitchen gadgets is my lemon squeezer. It extracts all of the juice so easily making it a joy to whip up lemony treats and drinks.

Kitchen Frontier is offering a special coupon code to 50 Kim's Welcoming Kitchen readers letting you get one of their stainless steel lemon squeezers (worth $18.50) for just $1. If you have Amazon Prime, your shipping will be free, too. Otherwise, there will be a shipping charge.

To get the offer follow these steps:
*Kitchen Frontier Exclusive  - 50 Lemon Squeezers Giveaway $1 (Reg. $18.50)

  1.     Click here, enter your email to get the coupon code.
  2.     Click here, add to cart.
  3.     Enter the coupon to get it for $1. If it doesn't work it means the deal is finished.
  4.     Shipping is FREE for Amazon Prime members. Otherwise it's not free.
Want some lemon ideas?
Disclosure: I received a Kitchen Frontier lemon squeezer to review on Amazon.

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.  



  

Wednesday, May 13, 2015

Egg Substitutes or Egg Replacers on Kim's Welcoming Kitchen
Chickens enjoying the good life at Woodstock Farm Animal Sanctuary.


How can you replace eggs in your baking?

This question, a common one for vegans or folks living with an egg allergy, is becoming relevant even to people who usually eat eggs. Why?

Aside from the animal welfare concerns that are an ongoing issue in the egg-laying industry, due to the bird flu, millions of egg-laying hens have been killed resulting in an increase in egg prices.

What are some easy, whole foods, plant-based ways to replace eggs in your baking recipes?

Each of these options is a substitute for one egg in a recipe:

  • 1/4 cup applesauce plus 1/4 teaspoon baking powder 
  • 1 tablespoon chia seed plus 3 tablespoons water, stir and let sit for 10 minutes
  • 1 tablespoon flaxseed meal plus 3 tablespoons water, stir and let sit for 10 minutes
  • 1/4 cup canned pumpkin or pumpkin puree.
All of the baking recipes on this site use one of these options. Please feel free to explore the cookies, muffins and cakes here to get started baking egg free.

Some recipes to try:
Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 


Monday, May 11, 2015

Make Your Own Coconut Butter from Kim's Welcoming Kitchen
Coconut Butter ready for spreading!



Don't you love it when you figure out an easy way to save lots of money?

If so, you're going to love this post. Have you tried coconut butter? It's a lovely, creamy, coconutty spread that you can use to bake with or spread on toast or create delicious compound "butters."

Coconut butter is not the same thing as coconut oil. Coconut butter is made from flaked coconut and includes the fiber and other nutrients that exist in the coconut. It is fuller bodied than coconut oil, so although you can substitute them sometimes for each other, they are not the same and will give different results.

The downside to coconut butter is that it is pricey. 

Lucky for us, it's easy to make our own coconut butter using unsweetened flaked coconut and a food processor.

  • The most important thing to know is that you need to use a significant quantity of coconut for this to work. I originally tried it with a smaller amount of coconut (approximately 1 cup), and it never turned into the butter I was hoping for.
  • Another thing to note is that it takes some time and patience. I'm used to using my food processor to cut down on chopping time and think of it as a tool that I use for seconds, rather than minutes. This can take 15 to 20 minutes depending on your weather, how much coconut you're using and other factors.

Once you know those tips, it couldn't be easier.

Put 3-4 cups of unsweetened flaked (not shredded) coconut into the bowl of your food processor fitted with the stainless steel blade.
Make Your Own Coconut Butter from Kim's Welcoming Kitchen



Let the processor run for 5 minutes. The coconut at this point should look almost sand-like. Scrape down the sides if needed.

Make Your Own Coconut Butter from Kim's Welcoming Kitchen



In another 5 minutes, the coconut will start releasing its fat, so it might feel almost dough-like. Mine created a ball for a bit before it broke back down. Scrape down the sides if needed.

Make Your Own Coconut Butter from Kim's Welcoming Kitchen



In another 5 to 10 minutes, you'll have a luscious, thick liquid. Pour it into a glass jar, cover and store for up to 2-3 months. If it hardens up, you can soften it in a warm water bath.

3 cups of unsweetened flaked coconut became approximately 3/4 cup of Coconut Butter.

You're going to be glad you know how to make Coconut Butter for my next post!
Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 


Monday, May 4, 2015

Tomatillo Pineapple Guacamole from Kim's Welcoming Kitchen


Cinco de Mayo calls for spicy salsa, cold margaritas and lots of creamy guacamole!

This guacamole adds some fruity sparkle to my favorite creamy dip. Serve it with chips or veggies, on top of salad, or on a baked potato or veggie burger.

Tomatillo Pineapple Guacamole (vegan, gluten-free, allergen-free)

Ingredients:

  • 1 cup coarsely chopped tomatillo
  •  1/2 jalapeño, seeded and diced 
  • 3/4 cup coarsely chopped red onion
  • 3/4 cup coarsely chopped pineapple (fresh if possible, or rinsed canned or thawed frozen)
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro (or parsley if you don't like cilantro)
  • 1 avocado
Preparation:

  1. In a food processor, add tomatillos and jalapeño and pulse until finely chopped. 
  2. Add red onion, pineapple, salt, and cilantro and pulse until combined, but still slightly chunky.
  3. Cut avocado in half lengthwise, remove pit and scoop out flesh into a medium bowl.
  4. Mash avocado with a fork or potato masher.
  5. Mix in chopped vegetables/fruit.
  6. Serve with tortilla chips or vegetables.

Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Monday, April 27, 2015

Frosted Lemon Cookies, Vegan, Gluten-free, Allergen-free


Winter desserts can be heavier, filling, warming.

Spring calls for something else. Something lighter. Something fresh tasting.

These lemon cookies fit the bill for a lovely spring treat. Not only do they have the sweet-tart deliciousness you expect from a lemon cookie, but they have a slight flavor of coconut from the coconut oil that marries beautifully with these pretty sweets.

This recipe calls for 3 tablespoons  of vanilla flavored coconut yogurt. You can eat the remaining yogurt from the container or freeze it for later. It will be good for at least 3 months in the freezer. Thaw before using.

Iced Lemon Cookies (Gluten-free, Vegan, Allergen-free)
Makes 36 cookies

Ingredients:

For the cookies:
1/2 cup coconut oil
1/2 cup sugar
1/4 cup applesauce
1-1/4 teaspoons baking powder, divided
1-1/2 cups gluten-free oat flour
1/2 cup brown rice flour
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons vanilla coconut yogurt
Zest of a 1/2 lemon
Powdered sugar for dusting work surface and rolling pin


For the frosting:
1 tablespoon coconut oil
1 tablespoon vanilla coconut yogurt
Zest of a 1/2 lemon
1 cup powdered sugar

Preparation:

  1. For cookies, in a large bowl, thoroughly combine coconut oil and sugar. 
  2. In a separate bowl, combine applesauce with 1/4 teaspoon baking powder then add to coconut oil mixture. 
  3. In a medium bowl, whisk together oat flour, brown rice flour, remaining 1 teaspoon baking powder, and salt. Slowly mix dry ingredients into wet, then mix in yogurt, lemon juice and lemon zest. 
  4. Shape dough into a disk, wrap in plastic wrap or store in a covered container, and refrigerate for at least 1 hour. 
  5. Preheat oven to 350 degrees and top a baking sheet with parchment paper. Dust work surface and rolling pin with powdered sugar. Roll dough out to 1/8-inch thick and cut with cookie cutters. On prepared baking sheet, place cookies and bake for 13 to 15 minutes or until golden. Cool completely before frosting. 
  6. For the frosting, in a food processor or bowl, combine coconut oil and yogurt. Add lemon zest and powdered sugar and blend until smooth.
  7. Frost each cookie with an offset spatula or knife. 
Happy Cooking!
Kim 

My new book, SUPER SEEDS, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.