Flourless Pumpkin Oatmeal Raisin Cookies

Ingredients

4 c oats

4 t cinnamon

4 t baking powder

4 c pumpkin puree.

4 flax eggs (each flax egg is 1 T ground flax seed + 3 T water)

3-4 T chia seeds

12 T molasses

2 c raisins

8 tablespoons of coconut oil

Method:   Preheat oven to 350 degrees.  In a bowl, mix oats and cinnamon together and set aside.   In another bowl, mix all of the other ingredients together.   Add the cinnamon and oats into the second bowl and mix.   make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork.   Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.

Almond Butter Cookies

Ingredients
1 c coconut oil, softened
1 c raw honey
1 c molasses
1 c almond butter
3 flax eggs  (each flax egg is 1 T ground flax seed + 3 T water)
2 1/2 c Namaste gluten-free flour
1 c millet flour
3 t baking soda
2 t baking powder
1/4 t sea salt

Method

Mix the wet ingredients. 2.Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the wet mixture.

Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.

Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

For chewier cookies, bake at 300°F (150°C) for 15 minutes.

Chocolate Chunk Cookies

INGREDIENTS
2 1/4 + 2/3 cups Namaste gluten-free  flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut oil, softened
3/4 cup raw honey
3/4 cup molasses
1 teaspoon gluten-free vanilla extract
2 flax eggs (1 flax egg = 1 T ground flax seed +3 T water)
1 10-oz package EnjoyLife allergy-free baking chocolate chunks
1 cup chopped nuts (optional)

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, honey, molasses, and vanilla extract in large mixer bowl until creamy. Add flax eggs, beating well after addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cupeach. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Pumpkin Soup

3 c pumpkin puree
7 c chicken broth (or 7 c water + 2.5-3 T chicken Better than Bullion paste)
2 c thick almond milk (about 3/4 c almonds plus enough water to make 2 c volume... do not strain the pulp)
1 c diced onion
1/2 c bacon pieces
About 2 c each chopped fresh broccoli & carrots
Mrs. Dash Garlic & Herb to taste
Garlic powder to taste
White pepper to taste
Curry powder to taste
Dairy-free cheese (optional)

Blend almond milk. Brown bacon pieces in a skillet. Combine all ingredients in soup pot & cook until well incorporated. If desired, puree broccoli pieces with immersion blender.

Crockpot Meatloaf

3 lbs ground beef or turkey
3 large eggs (or 4 small)
2 packs "Seeds of Change" brown rice & quinoa packs
1/2 can tomato paste
2 c water, divided
Mrs. Dash Onion & herb mix, to taste
Cumin, to taste
Salt, to taste
Parsley, to taste
White pepper, to taste

3 large potatoes, quartered
2 large onions, cut into large wedges
About a cup of baby carrots

Mix 1 c water with tomato paste. Mix rice & spices together. Add eggs, meat, and tomato paste mixture. Mix well with hands. Spray crockpot with cooking spray. Form meat  mixture into a loaf in the crockpot. Add vegetables, & sprinkle vegetables with spices, if desired. Pour remaining cup of water over the vegetables. Place lid & cook on high for 4-6 hours.