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Diet, Health, Fitness, Lifestyle & Wellness


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Agave Nectar Spice Cookies

Cook Time  1 1/2 hrs        Serves 48      Calories 59       Protein 74 g     Total Fat 1 g
Saturated Fat .29 g       Carbohydrates 12 g      Dietary Fiber .32 g

Ingredients

    1 cup palm sugar
    1/2 cup vegetable shortening
    1/2 cup agave nectar
    1 large egg
    2 1/4 cups whole grain spelt flour
    2 tsp baking soda
    1 tsp cinnamon, ground
    1/2 tsp cloves, ground
    1/2 tsp ginger, ground
    1/4 tsp salt
    1/2 cup water
    1/4 cup sugar

 

Preparation

  1.     In a large bowl, combine 1 cup of brown sugar with 1/2 cup of vegetable shortening.
  2.     Beat mixture at a medium speed until light and fluffy.
  3.     Add 1/2 cup of agave nectar and 1 large egg to the bowl, beat well.
  4.     In another bowl, mix 2 1/4 cups of white flour with 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt.
  5.     Stir ingredients with a whisk.
  6.     Add flour mixture to sugar mixture. Beat at a low speed until blended.
  7.     Cover bowl with plastic wrap and place it in the freezer for one hour.
  8.     Preheat oven to 375 degrees.
  9.     Lightly coat cookie sheets with cooking spray.
  10.     Place water 1/2 cup of water in a small bowl and 1/4 cup of sugar in another bowl.
  11.     Lightly coat hands with cooking spray.
  12.     Remove dough from the fridge and shape dough into 1-inch balls.
  13.     Dip one side of each ball in water, then dip the wet side into the sugar.
  14.     Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.
  15.     Bake for 8-10 minutes.
  16.     Remove from pans, then cool on wire rack before serving.

adapted from original recipe at: coreperformance.com
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Janice’s Wheat Free Muffins

Batter:


1/2 cup olive oil
3 eggs
1/2 cup honey
1/2 cup palm sugar or brown sugar
1 Tbsp vanilla
3 cups buttermilk
1/2 can pumpkin
1 cup raisins


Dry ingredients:


3 cups spelt flour
1 cups spelt flour to be added separately later
2 Tbsp baking soda
1 Tbsp baking powder
2 Tbsp ground flax
2 Tbsp cinnamon
2 Tbsp pumpkin pie spice


Mix all batter ingredients first. Mix all dry ingredients in another bowl.  Slowly mix the dry ingredients into the batter. Save the last cup of spelt flour to add slowly after all ingredients are mixed to ensure the batter is thick and the consistency of muffin batter.  If you substitute the pumpkin for other ingredients below it changes the moisture level of the batter. 


Place large muffin cups into muffin pan. Pour batter into muffin cups until 3/4 full.


Bake 20 minutes at 350 degree in oven.


Optional: Substitute the pumpkin with apple sauce or shredded carrots or bannana or cooked zuchini for variety.


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Janice’s Wheat Free Pizza Crust

1 pkg fast acting dry yeast
1 Cup warm water
2 cups spelt flour
2 TBSPs olive oil
1 Tsp salt
2 Tsp white sugar


Mix warm water & dry yeast in bowl, set aside 10 minutes.
In separate bowl mix, flour, salt, sugar, oil and stir in yeast mixture when ready.


Beat until dough is stiff, set aside to rise for 30 minutes.
Turn dough onto floured surface and roll out to fit greased pizza pan.


Partially bake for 10 minutes at 350 degree’s and freeze.  The pizza will complete cooking once toppings are added later.