The ingredients:
1/2 cup vegetable shortening or coconut oil
1/4 cup molasses
1/2 cup maple syrup
1 tsp. vanilla extract
1 and 1/4 cup spelt flour (if you can’t eat spelt due to a wheat
allergy substitute 1/2 cup plus 2 Tbsp. oat flour and 1/2 cup
plus 2 Tbsp. barley flour)
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. aluminum-free baking powder
1 cup oats
1/2 cup raisins
The process:
Preheat oven to 350 degrees. Beat shortening or coconut oil
with molasses and maple syrup in a large mixing bowl. Add
vanilla extract. Combine splet flour, salt, cinnamon, baking
soda and baking powder. Add to mixing bowl. Add oats, stir,
then add raisins. Drop by heaping teaspoons onto a lightly
greased cookie sheet and cook 10-12 minutes until cookies
are browning around the edges. Let cool on cookie sheet
before transferring to plate with a spatula.
From “The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family” by Cybele Pascal (Vital Health Publishing, $18.95) Copyright © 2006
Tuesday, January 3rd, 2006



Welcome! Here you will find the random thoughts and experiences of a mom trying to live a more natural and green family life since 2004. Enjoy! Feel free to 

