CathrineSilver.com

Gluten is often hard to digest. Many of us are allergic to wheat and don’t know it.  Many more of us are eliminating gluten from our diet because we feel the negative effects, or something being “slightly off” after we eat wheat in Pizza or a sandwich; hours later or even the next day.  Wheat acts like a kind of  glue in our body and can cause allergies, bloating, chronic indigestion, constipation or gas, brain fog, candida and mineral deficiencies.  Wheat products are heavily subsidized and promoted by the government, and the food industry incorporates gluten into almost all breakfast cereals, cookies, cake and crackers. If you think you have a sensitivity or allergy, remove all wheat and gluten products from your diet for 4-6 weeks and see how you feel.  Try instead gluten-free grains, such as amaranth, brown rice, buckwheat, millet, quinoa, sorghum and teff.  To help introduce you to a new way of being, supporting a gluten-free lifestyle, and a healthier you,  I include this tasty coconut cashew cookie out of the cookbook, The Whole Life Nutrition Cookbook.  These cookies are also vegan, meaning they contain no eggs or dairy. 

Coconut Cashew Cookies

Easy and Delicious!

Makes 1 Dozen Cookies

1/3 cup softened virgin coconut oil

1/4 cup maple syrup or agave nectar
2 tablespoons whole cane sugar
1/4 teaspoon sea salt
2 teaspoons vanilla
1 cup brown rice flour
1/4 cup tapioca flour
1/2 to 1 cup shredded organic coconut
1/2 cup raw cashews, ground
1 teaspoon baking powder
1 teaspoon xanthan gum
Organic chocolate chips, optional

1. Preheat oven to 350 degrees F.

2. Place coconut oil, maple syrup, sugar, sea salt, and vanilla into a medium bowl and blend on high with electric beaters for about 2 minutes.

3. Place cashews into a coffee grinder and grind until finely ground.

4. In a separate bowl, mix together the brown rice flour, tapioca flour, coconut, ground cashews, baking powder, and xanthan gum.  Pour the wet ingredients into the dry ingredients and mix together with an electric mixer until well combined.  Add water, one tablespoon at a time, if the mixture seems to dry. Fold in chocolate chips if desired.

5. Grease a cookie sheet with coconut oil.  Form dough into balls then gently flatten between the palms of your hands.  Place on cookie sheet. Bake for 12 to 15 minutes.  Cool on a wire rack.  Cookies will be somewhat crumbly when hot and will harden as they cool.

Enjoy!

Cathy Silver, HC

Holistic Health Coach &

“Wellness Warrior”

http://www.cathysilverhealth.com

Filed under: 2014, Energies of Healing, Energy Healing, FOOD, Gluten-Free, Healthy Dessert, Healthy Living, Well-being | Tagged: brain fog, constipation, gluten allergies, Gluten free, gluten free cookies, Gluten free dessert, gluten sensitive, gluten sensitivities, wheat allergies |