Dairy Free, Wheat Free and Optional Egg Free baking
Molasses Cookies (lactation boosting cookies)
Ingredients
- ⅔ cup melted coconut oil
- 1 cup organic cane sugar
- 1 egg (room temperature)- can replace with 2 tablespoons ground flax seeds
- ¼ cup molasses
- 1 teaspoon pure vanilla extract
- 2-1/4 to 2-1/2 cups all purpose wheat /gluten free flour that I mixed myself and contains soughum, millet, rice, tapioca, potato, flour. Added 2 tsp. xanthan gum. Alternatively just use sourghum flour with 2 Tablespoons of tapioca flour.
- 2 teaspoons gluten free baking soda
- 1/2 tsp of alum free/gluten free Baking Powder
- 2 Tablespoons ground linseeds
- 2-4 Tablespoons brewers yeast
- 1 teaspoon ground cinnamon (some spices contain gluten! Check carefully if concerned)*
- 1 Tablespoon ground ginger*
- 1 teaspoon ground cloves*
- ¼ teaspoon ground nutmeg*
- white sugar (optional for rolling)
- 1 tablespoon to ¼ cup strong cold coffee if mix is too dry or if replacing egg with flaxseed.
- 1/2 c. small chunks of ginger or soaked raisins
- OPTIONAL: 1 egg
- Preheat your oven to 350ºF (180ºC).
- In a large mixing bowl, combine the oil (make sure it’s not hot from melting) and sugars. Beat in the egg, molasses, and vanilla.
- In a separate bowl, stir together 2-1/4 cups of the flour, the baking soda, and the spices.
- Stir the flour mixture into the wet mixture in your large mixing bowl until well mixed. If the dough isn’t firm or seems too greasy, just add a little extra flour.
- Shape the dough into 1-inch balls, roll them in the ⅓ cup sugar and place them a few inches apart on baking sheets or spoon drop them onto pan
- Bake for 10 to 12 minutes, or until beginning to look firm around the edges.
- Remove them to a wire wrack or wax paper to cool.
3 Ingredient Peanut Butter Cookie
1 cup peanut butter,
2/3 cup of brown sugar (or more if you like it sweeter),
1 egg.
Mix and drop from spoon onto parchment paper on baking tray.
Bake at 180 for 10-15 minutes.
Note: you can use any nut butter, or options include to add in some ground almonds, cinnamon, chocolate chunks.
To make these into LACTATION boosting cookies add 2 Tablespoons ground linseeds and 2-4 Tablespoons Brewers Yeast and a little more sugar.
2/3 cup of brown sugar (or more if you like it sweeter),
1 egg.
Mix and drop from spoon onto parchment paper on baking tray.
Bake at 180 for 10-15 minutes.
Note: you can use any nut butter, or options include to add in some ground almonds, cinnamon, chocolate chunks.
To make these into LACTATION boosting cookies add 2 Tablespoons ground linseeds and 2-4 Tablespoons Brewers Yeast and a little more sugar.
Simple 4 Ingredient Cookie:
1 cup of whole grain rolled oats,
1 banana,
1/4 cup dark chocolate chopped.
1 tsp cinnamon.
Put into a food process and blend until smooth. Drop by spoon on tray. Bake at 180 for 10-15 minutes.
To make these into LACTATION boosting cookies add 2 Tablespoons ground linseeds & 2-4 Tablespoons Brewers Yeast & 1 more banana. Let it sit for 10 minutes before spooning onto paper lined baking sheet.
1 banana,
1/4 cup dark chocolate chopped.
1 tsp cinnamon.
Put into a food process and blend until smooth. Drop by spoon on tray. Bake at 180 for 10-15 minutes.
To make these into LACTATION boosting cookies add 2 Tablespoons ground linseeds & 2-4 Tablespoons Brewers Yeast & 1 more banana. Let it sit for 10 minutes before spooning onto paper lined baking sheet.
European Apple Pancake
Preheat oven to 190C. Put deep cast iron fry pan or deep heavy pan into oven to preheat.
In another frypan sauté 4-5 apples that have been cored, quartered then sliced, in coconut oil, until they start to tenderise, add cinnamon and mix through the apples. I don’t peel apples but you can if you prefer. I use 1 tablespoon of coconut oil to fry.
Mix 6 eggs, 1 cup oat milk (or soy or almond or cow), 1 cup gluten free flour (can use wheat flour if you tolerate). Dash of salt. Optional: cinnamon. Set aside.
Take hot pan out of oven and grease well with coconut oil. Pour batter into pan. Pour in the sauteed apples OR 1/2-1cup of frozen blueberries or what ever fruit you like over batter and put into the hot oven for 10-15 minutes. It will pull away from the edges and top will be golden when it is ready.
Cut and enjoy with real maple syrup and coconut yogurt.
In another frypan sauté 4-5 apples that have been cored, quartered then sliced, in coconut oil, until they start to tenderise, add cinnamon and mix through the apples. I don’t peel apples but you can if you prefer. I use 1 tablespoon of coconut oil to fry.
Mix 6 eggs, 1 cup oat milk (or soy or almond or cow), 1 cup gluten free flour (can use wheat flour if you tolerate). Dash of salt. Optional: cinnamon. Set aside.
Take hot pan out of oven and grease well with coconut oil. Pour batter into pan. Pour in the sauteed apples OR 1/2-1cup of frozen blueberries or what ever fruit you like over batter and put into the hot oven for 10-15 minutes. It will pull away from the edges and top will be golden when it is ready.
Cut and enjoy with real maple syrup and coconut yogurt.
Dairy free, Wheat free Lactation Boosting Chocolate Chip Cookies - Recipe
6 dozen)
1 cup of coconut oil
1 cup sugar (can lessen this)
1 cup brown sugar
4 tablespoons of water
2 tablespoons of linseed (flaxseed) meal*
2 large eggs
1 teaspoon of vanilla
2 cups sorghum flour
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of gluten free oats, thick cut if you can get them (not quick oats). Can substitute quinoa flakes.
1 cup+ of dairy free/gluten free chocolate chips or cut up a dark chocolate bar
2-4 tablespoons of brewer’s yeast (not baker’s yeast)
Option: walnuts or pumpkin seeds, currents
Directions
(preparation time: 15 minutes)
Preheat the oven to 180˚C. Line a baking sheet with baking paper.
Mix together the linseed meal and water, then set aside for 3-5 minutes.
Cream the coconut oil and sugar. Add the eggs one at a time, mixing well.
Stir the linseed mixture and add with vanilla to the oil/sugar mix. Beat until blended.
Sift together the dry ingredients EXCEPT the oats and chocolate chips, then add to the oil mix.
Stir in the oats and chocolate chips.
Scoop onto the baking sheet and bake each batch for 8-12 minutes, depending on the size of the cookies.
NOTES
It MUST BE brewer’s yeast, not baker’s yeast. NO SUBSTITUTIONS.
You can freeze the dough
You can make the cookies and then freeze them too
6 dozen)
1 cup of coconut oil
1 cup sugar (can lessen this)
1 cup brown sugar
4 tablespoons of water
2 tablespoons of linseed (flaxseed) meal*
2 large eggs
1 teaspoon of vanilla
2 cups sorghum flour
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of gluten free oats, thick cut if you can get them (not quick oats). Can substitute quinoa flakes.
1 cup+ of dairy free/gluten free chocolate chips or cut up a dark chocolate bar
2-4 tablespoons of brewer’s yeast (not baker’s yeast)
Option: walnuts or pumpkin seeds, currents
Directions
(preparation time: 15 minutes)
Preheat the oven to 180˚C. Line a baking sheet with baking paper.
Mix together the linseed meal and water, then set aside for 3-5 minutes.
Cream the coconut oil and sugar. Add the eggs one at a time, mixing well.
Stir the linseed mixture and add with vanilla to the oil/sugar mix. Beat until blended.
Sift together the dry ingredients EXCEPT the oats and chocolate chips, then add to the oil mix.
Stir in the oats and chocolate chips.
Scoop onto the baking sheet and bake each batch for 8-12 minutes, depending on the size of the cookies.
NOTES
It MUST BE brewer’s yeast, not baker’s yeast. NO SUBSTITUTIONS.
You can freeze the dough
You can make the cookies and then freeze them too
Date square (A traditional CANADIAN sweet)
DATE SQUARES (Marina’s version)
Ingredients
Crust
TIPS FOR DAIRY/WHEAT FREE: I liked the simplicity of this recipe. I made them dairy free/wheat free (can’t say gluten free as I used oats from factory that processes rye and barley). I use sorgum (or sorghum) flour – an ancient corn like grain that I use in most of my baking. I may try mixing it with buckwheat or brown rice flour in the future with 1 tablespoon of tapioca flour added to help it have a gluten like quality. I bought date paste from a Syrian grocer – which is where I get my sorghum flour from. The paste takes a bit more water to get the consistency I want for spreading. I may try adding rose syrup or pomogranate syrup in future to see how it works out.
HiSTORICALLY these were also called matrimony square probably because they always showed up at country weddings.
Ingredients
Crust
- 1 cup coconut oil that is slightly runny
- 1 cup brown sugar
- 1 ½ cups rolled oats
- 1 ¼ cups flour
- ¼ cups coconut. Can replace with ¼ cup finely chopped walnuts
- 1 tsp baking soda
- ½ tsp salt
- 375 grams dates, chopped up (1 2/3 cups) or use 1 cup date paste
- ¼ cup citrus peel.
- ⅔ cup water. Optional; add 2 Tablespoons rose water or orange blossom water.
- Preheat your oven to 180C (350°F).
- Put dates, citrus peel and water into a small pot and start simmering over medium heat, stirring frequently, until it's a smooth mixture. Add a little more water if needed. Once it’s a smooth consistency, remove from the heat and set aside. Start the base and topping. Combine the sugar and butter together until creamy and combined thoroughly.
- Mix in a separate bowl the coconut oil and sugar until smooth.
- Add in the oats, coconut, flour, salt and baking soda. Mix together completely.
- Press 2/3 of the crust mix into the bottom of a lined 9×9 pan, saving some for the topping. I like to preheat the baking pan.
- Pour the filling on top of the bottom crust and spread it around evenly.
- Crumble the remaining oatmeal mixture as a topping evenly across the filling.
- Bake in the preheated oven until it's beautifully browned on top and the dates are bubbling up on the sides, around 25-35 minutes.
- Cool completely and then cut into pieces. I find this cuts best when refrigerated for a few hours first.
TIPS FOR DAIRY/WHEAT FREE: I liked the simplicity of this recipe. I made them dairy free/wheat free (can’t say gluten free as I used oats from factory that processes rye and barley). I use sorgum (or sorghum) flour – an ancient corn like grain that I use in most of my baking. I may try mixing it with buckwheat or brown rice flour in the future with 1 tablespoon of tapioca flour added to help it have a gluten like quality. I bought date paste from a Syrian grocer – which is where I get my sorghum flour from. The paste takes a bit more water to get the consistency I want for spreading. I may try adding rose syrup or pomogranate syrup in future to see how it works out.
HiSTORICALLY these were also called matrimony square probably because they always showed up at country weddings.
