Easy to Make Gluten-Free Coconut Cashew Cookies

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!

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.


Cathy Silver, HC

Holistic Health Coach &

“Wellness Warrior”


Make it your way–Satisfying Gluten Free Veggie Pizza

“Fingers of aroma” waft and swirl out of our thoughts, like the iconic pie sitting on the window sill cooling before it is stolen.  Sometimes–no actually most of the time-we are bombarded by relentless advertising and commercials enticing us to buy “this” or order “that”.  Enticing and tasty looking professionally photographed pizzas, burgers or sandwiches available almost anytime. These ads seem to somehow come when we are most vulnerable and make it extremely easy to pick up the phone or drive through–and in a split instant we have satiated that desire.  What if we could plan ahead?  I have a client who had been resisting the temptation, but wanted a satisfying pizza–“just pizza” he said. Over the months we have been substituting and adding  healthier and healthier options and to his credit he is down 17 lbs at last count! Even better, I decided that pizza would give him the reward for his efforts, but not sabotage them either. So I share this easy to duplicate lunch or dinner–personal pan size pizza! (Each person in the family could in fact add their own toppings of choice and create their custom and satisfying pie.)

My choice was to choose gluten free crusts.  They can be purchased at WholeGluten Free Veggie Pizza Foods. I chose one in the freezer section. On an intuitive level, I surmised it would have less preservatives than one that could hang weeks on the end cap sleeved in its adorned plastic wrapper. (Read ingredient list).

At home I decided to forgo the traditional tomato sauce, since the commercial varieties usually contain hidden sugars, and opted for a quick homemade garlic olive oil which I “painted” on the crust like an artist preparing a canvas.

I sprinkle some organic mozzarella cheese, prepared portobello mushrooms, roasted orange peppers and sliced fresh green onions.  Finishing off the pizza was easy as I sprinkled Italian seasoning and red pepper flakes, giving it a bit of zing.  The fragile fresh basil would be added after the pizza was pulled from the oven.

Satisfying, beautiful and a happy-fun creative” build it yourself” dinner ready in minutes. I control the ingredients. I limit the preservatives and I take charge of what I get to eat! A meal like this–homemade in my kitchen also brings with it a higher energetic frequency that more closely aligns with our divine nature. And, when we see this as a meal from our hearts infused with love–it simply tastes better too!  A small salad could be added as a side.  I chose to serve blanched cold asparagus spears and hummus /Thai chili dressing.

As Hippocrates said so many years ago, “let thy food be thy medicine and thy medicine be thy food”. I would only add, choose carefully and mindfully and try to select things that need no labels and ingredient lists that need no chemists’ explanation.

Be well,


Asparagus, white

Gluten Free Quinoa Applesauce Bread

Gluten is a protein found in wheat, barley, rye, and it is hard for many people to digest.  Wheat is heavily subsidized, and promoted by the government in things like the food pyramid and it is pretty much everywhere. Breakfast cereals, cookies, cakes and crackers–and of course most bread. Growing up, we always ate whole wheat bread as my Father insisted on it.  However,  I know I feel much better these days when I avoid gluten. I feel bloated and it seems that it does not support an ideal weight. It often “stuffs me up” making it hard to breath.  Sensitivities also include constipation, or gas. Other related problems are allergies, celiac disease, brain fog, chronic indigestion and candida.  If you think you have a sensitivity–take notice of how you feel when you eat products that contain wheat, rye or barley.  Sometimes they occur immediately–sometimes not so immediate.  A good test is to remove all wheat and gluten products.  Rice pasta, and Oat bread–made with OAT FLOUR are available as substitutes, but you must read labels!  Other alternatives include gluten-free grains such as amaranth, brown rice, buckwheat, millet, quinoa, sorghum and teff. –Oh and be careful of those well meaning waiters who offer you a basket of bread upon sitting down at your favorite restaurant–not only is it tempting and hard to resist but it is easy to eat the very gluten you’ve been so good not to eat at home!

Gluten free and a wonderful easy homemade treat!

Gluten free and a wonderful easy homemade treat!

Quinoa Applesauce Cake

1 ¾ cups quinoa flour

1 cup currents

½ cup chopped pecans

½ tsp. baking soda

½ tsp. aluminum-free baking powder

½ tsp. salt

1/2 tsp. ground cloves

½ cup unsalted butter

1 cup sugar

1 large organic egg

2 cups unsweetened, organic applesauce

Preheat oven to 350˚F. Sprinkle ¼ cup of the flour over the currants and nuts and set aside.  Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour.  Separately mix together butter, sugar and the egg.  Combine all ingredients, adding the fruit and nuts at the end.  Spoon into a prepared 8 x 8 cake pan. (Or three small loaf pans work great also.) Bake or 40 to 45 minutes or until the cake tester inserted in the center comes out clean.  The small loaf pans require 27-32 minutes.

This cake is not as sweet as banana bread and is great for those who are sensitive to gluten.  The currents and pecans give it a wonderful interesting addition.


Be Well,




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