Gluten Free Lemon, Coconut Cookies

2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes


Directions:

In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Carob Coconut & Nut Cookies

2 cups spelt flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
1 cup organic unsweetened coconut flakes
2/3 crushed mixed nuts of your choice

You'll need 5 bowls. In the first mixing bowl, mix the spelt flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add 1 cup of coconut flakes, set aside. Add to a 5th small bowl 2/3 cups of mixed nuts.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes and and the half of your cookie dough into the mixed nut mixture, place the cookie dough on a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Coconut Milk Coffee Ice Cream

Cuisinart Ice Cream Maker




















I've included links where I shop for products
1 1/4 silk heavy cream
1 1/2 cup non dairy milk
1/2 cup pure can sugar
1 tbsp. instant decaffeinate coffee or 2 tbsp. of COFFEE SYRUP
1 tsp coffee extract


In a sauce on low heat, warm -  1 1/4 cup heavy cream, 1/2 cup sugar and instant coffee. Pour mixture into a glass mixing bowl and whisk in the 1 1/2 cup of non dairy milk and coffee extract. Cover with saran wrap and place it in the refrigerator for 3 hours or freezer like I did for about 1/2 hour. ( I was craving this stuff)

After 3 hours place mixture in your ice cream maker according to the directions. I have a Cuisinart ice cream maker that makes ice cream in only 20 minutes! Freeze ice cream in a air tight container

Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream.

For those who are sensitive to caffeine try TEECINO , It taste like real coffee, in my opinion

Summer Lemon Slush

5 lemons
1 lemon, grated
18 ice cubes
1/3 to 1/2 C. organic pure sugar cane

Place ice cubes in a powerful blender and let it sit for about 3 to 4 minutes. There should be about 4 tbsp of liquid from some of the melted ice.

Add juice from the squeezed lemons, grated peel and sugar. Blend until all the ice turn into slush.

Scoop lemon slush into your favorite cups and enjoy! Taste like that Famous frozen lemonade they sell on the truck. You know!

I made a huge pitcher full. I scooped some into freezable cups with lids, placed them in the freezer. Let it sit for about 10 to 15 minutes, depending on surrounding temperature and you'll have lemonade slush again!

I will be testing more flavors soon