To make this paleo cookie recipe lower in anti-nutrients such as phytic acid (which are also found abundantly in nuts) - soak your pecans in salty water overnight for up to 12 hours.

Then dehydrate soaked pecans until crispy. These are called crispy nuts.  Use them in recipes as they are much easier on your digestive system. 

Ingredients:

• 1 1/2 cups Raw "Soaked" Organic Pecans
• 3 Tbsp. Organic Coconut Flour
• 1/2 cup Organic Blanched Almond Flour
• 2 Tbsp. Arrowroot Starch
• 1/2 tsp. Baking Soda
• 1/8 tsp. Sea Salt
  
• 1 Large Pastured Egg
• 1/2 tsp. Organic Vanilla Extract
• 1/4 cup Pure Maple Syrup or Raw Honey
• 2 Tbsp. Organic Coconut Oil
• 1/2 cup Mini Dairy/Soy Free Chocolate Chips

Instructions:

1. Pulse pecans until coarsely ground. 
   
2. Then combine in a bowl with coconut flour, almond, arrowroot, baking soda, and salt.
3. In another bowl combine the egg, vanilla, sweetener, and coconut oil - mix well.
4. Combine the wet and dry ingredients together.  Then stir in the chocolate chips.
5. Shape into 20 cookies and slightly flatten onto a greased cookie sheet.
6. Bake at 350 for 12 to 15 minutes or until golden brown.

This is a gluten free cookie recipe for anyone who needs to watch their blood sugar level.

Ingredients:

• 1 1/8 cup Organic Gluten Free Flour
  
• 1/2 tsp. Baking Soda
• 1/2 tsp. Sea Salt
• 1 Large Pastured Egg
• 1 Stick of Unsalted Grass Fed Butter
• 1/2 tsp. Organic Vanilla Extract
• 3/4 cup Organic Brown Sugar
• 1 cup Organic Chocolate Chips

Instructions:

1. Combine dry ingredients in a bowl and then mix wet ingredients in a larger bowl.
2. Mix the two together. Stir in chips.
3. Put large spoonfuls of dough on greased cookie tray.  Bake at 375 for 10 min.

Ingredients:

• 1/2 cup Organic Peanut Butter
• 1/2 cup Organic Brown Sugar
• 1 Large Pastured Egg
• 1 1/4 cups Sprouted Organic Rolled Oats
• 1/2 tsp. Baking Soda

Instructions:

1. Mix the peanut butter and brown sugar together.
2. Then mix in the egg. 
   
3. Stir in the rolled oats and baking soda.
   
4. Form patties of cookie dough with your hands and slightly flatten.
   
5. Bake cookies on a greased cookie tray at 350 degrees F for approx. 10 minutes.

You can also learn how to make soaked oatmeal gluten free cookies and make a no bake oatmeal cookie recipe.

Remember, many grains contain a good amount of anti-nutrients like phytic acid which means that they will need to be soaked, sprouted, or fermented before consuming.

Using sprouted organic rolled oats is a better option than just plain rolled oats. 

Sprouted grains help to make your cookies more digestible and a little more nutritious.

By making your own gluten free snacks, you can choose what ingredients will go into or not go into your homemade snack foods. 

Always choose the best ingredients for your gluten free snacks like 100% grass fed dairy foods to get more nutrition.

And choose organic ingredients over non-organic.

Ingredients:

• 2 1/3 cup Grated Grass Fed Medium or Sharp Cheddar Cheese
• 1/4 cup Cold Unsalted Grass Fed Butter (cut into cubes)
• 1 1/4 cups Sprouted & Organic Gluten Free Flours
• 1 tsp. Premium Xanthan Gum
• 1/2 tsp. Sea Salt
• 1/4 tsp. Organic Garlic Powder
• 1/4 tsp. Organic Paprika
• Approx. 2 Tbsp. of Ice Water
  

Instructions:

1. Process ingredients in a food processor for 1 minute or until cheese is incorporated with flour.
2. Add 1 to 2 Tbsp. of Ice water - pulsing with each addition to form a firm dough.
   
3. Remove from processor and knead dough with your hands for 20 seconds.
4. Dust kitchen top with gluten free flour and roll out dough to 1/8 thickness.
5. Form a rectangle and use a pastry wheel to cut crackers - poke holes in the center of each cracker with a blunt toothpick.
6. Bake on a lined cookie sheet at 375 F for approx. 25 minutes. Bake until puffy and brown on edges.  Cool on a wire rack.

Eliminating or lowering anti-nutrients such as phytic acid by using gluten free flours lower in this anti-nutrient, ensures more nutrition for your gluten free snacks.

Newsletter #44
The
Violet Flame

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