Halloween Cookies - Wheat Free

 

Aletha


SIMPLE SOLUTION: Barley flour and spelt flour substitute well for wheat flour in most recipes. You can use dried cane juice or date sugar instead of sugar. Date sugar is a naturally produced sweetener that can be used in baked goods. It is simply dried and ground dates, truly a whole foods sweetener!
1 cup barley flour
1 cup spelt flour or kamut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup pureed, cooked pumpkin, winter squash, or sweet potato
3/4 cup dried can juice or date sugar
1/2 cup apple butter or plain yogurt
2 tablespoons cold-pressed vegetable oil
Preheat oven to 350 F. Combine flours, soda, cinnamon, ginger, nutmeg, and allspice in a mixing bowl; set asiide. In a separate bowl, combine pumpkin, dried cane juice, apple butter, and oil. Add wet ingredients to dry mixture. Lightly oil a cookie sheet and drop by tablespoons onto cookie sheet. Bake 15 minutes.
Note: Unusual grains can be found in the health food store.
Yummy Yum Frosting
This naturally sweet, beautiful golden-orange frosting is used to top cookies, cupcakes, quick breads, graham crackers, or gingerbread people. This recipe makes enough to frost 2 dozen cookies or a one-layer cake.
1 cup mashed baked yams
2 ounces or 1/4 cup softened cream cheese or soft tofu
2 teaspoons melted unsalted butter
2 tablespoons maple syrup or brown rice syrup
1 teaspoon lemn or orange juice
Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.
Preparation time: 5 minutes
Makes 3/4-1 cup frosting