half cup chia seeds
one cup rice milk or oats milk
pinch of salt
one cup oat flakes
one cup rye flour
one cup white self rising flour
one cup olive oil
place the chia seeds in the milk and let them soak for about 4 hours, stirring occasionally.
Mix the dry ingredients, and add the chia seed. Mix again. Add the olive oil, knead. Adjust the consistency with milk or flour. Shape as desired and bake at medium heat for about 30 min or until golden but still soft inside. They will harden once they cool down.
These cookies are not too sweet and great for kids as well. They have a chocolatey flavor, and are packed with nutrients such as iron, proteins, folate, B6, Thiamin, vitamin K, magnesium, selenium, manganese, calcium… and low in carbs. The rice flour makes them kind of hard but crunchy, great for coffee or tea!
1 cup of garbanzo beans (chick peas) flour
1 cup rye flour
1 cup unbleached white self rising flour
1 spoon molasses
1 spoon brown sugar
flax seeds (grinded)
half cup or a cup or organic milk
Mix all the dry ingredients. Ad just as much olive oil to get the right consistency, a dough that can be made into a ball but it is still kind of crumbly. Then add just as much milk to get a dough that can be easily shaped in your hands, not too crumbly, not too sticky. Shape, place in a greased pan and bake – medium heat for about 20 minutes, or until the cookies are slightly brown (it’s difficult to see it in this color, because they are already brown!). You don’t want them to get quite hard, as the cookies harden more after they cool down. If you’re not sure when they are done, better turn off the oven sooner, set them aside, check how they are when they are a bit cooler and if not done enough put them back in the oven, for a few more minutes.
Very easy to make.
Mix rice flour (brown rice or white rice or a mix, whichever you prefer) with butter, until you get a thick consistency, but not too sticky. Add a bit of milk and knead a little more until you can shape it into a ball.Place on lightly greased pan.
You can use coconut oil instead of butter, for a healthier version.
Dip your fingers in flour and shape the cookies into a little ball then press them flat. Or feel free to use a cookie cutter.
Bake for about 20 min or until golden brown.
You can add some honey for a sweater taste.
For adults you can add sugar, cinnamon, walnuts, almond meal, flax seeds, sesame seeds, vanilla flavor, coconut, chocolate chips…etc.
psyllium husk *
organic milk or rice milk
organic unrefined butter (or coconut oil)
sesame seeds *
dried prunes chopped small or any other dried fruit*
1 egg white
pure cocoa powder *
spirulina powder *
shredded coconut *
vanilla flavor *
Ingredients with * are optional.
In a bowl, place the rolled oats, flour, chopped prunes, walnuts, sesame seeds, 2-3 spoons psylilum husk (not a lot). The psyllium husk is optional, but it will make the bar stick together better, be a bit more chewy. Without the psyllium husk you’ll have a slightly crumbly bar. Place a few cubes or slices of butter on top and let it sit for about 10 min so the butter softens (same goes with coconut oil, place a few spoons of coconut oil). Add some rice flour, a dash of sea salt, and mix with your hand until the butter blends well with all the rest and you have a crumbly mix (not a sticky mix). If the mix is sticky, you have too much butter. In this case add more dry ingredients.
Add half cup or so of milk and the egg white and mix again with your hand. Now you should have a sticky paste, something resembling a dough. You should be able to shape it in a lump.
If you want to make granola bars woth different flavors separate the dough into several lumps. \
Here are some variations:
Add pure cocoa powder
add spirulina and chia seeds
add cinnamon and organic vanilla flavor
Spread in a greased pan and bake for about 20-30 minutes. Don’t let it dry too much or darken. When you take it out of the oven you want it to be still soft. It will seem like it’s baked, but once it cools down it will harden and dry more. Let it cool down for a bit and cut it in cubes or whatever shape you want. Store in air tight container. it can be frozen as well.
Easy to make, healthy alternative to pudding.
squash or pumpkin
honey or strevia or another healthy sweetener
Quantity varies on how many servings you wish to have.
Wash, peel and cut the squash into small cubes. Boil it in water for about 10 min, till soft (of cut into small cubes, it will be done quite quick). Strain. Mash with a fork (you can also blend it). Add rice milk to it, sprinkle in the rice flour gradually, gradually mixing so it becomes a smooth but very thin paste. Bring back to boil, on low heat, mixing continually, till it thickens (if too thick, ad more milk). Sprinkle some turmeric on top and mix. Add coconut oil to it and mix again. Place in bowls, pour some honey on it, or a syrup made of your favorite sweetener and a bit of water: stevia, brown sugar, molasses, agave nectar, rice syrup…etc. Sprinkle some cinnamon and sesame seeds on top. Serve.
For something a bit fancier, get small baking tins like the ones for creme brulee (flan), place the squash pudding in the baking tins, and bake it for about 5-10 min on high heat, till it gets a nice crust on top, then serve it with whipped cream and fresh berries.
It can also be used as baby food.
Ingredients: choice of brown rice flour or spelt flour or both, olive oil, coconut oil, one sweet potato, water.
In a bowl, mix the the flour you decide to use with warm water, by adding just a bit and mixing and adding more until it has a thick consistency and it can be shaped in your palm. Add some olive oil or coconut oil or both. Give it the shape you wish: you can shape them into balls and then flatten the balls, or shape them into little sticks, or use a cookie cutter…as long as you keep all the cookies in a batch the same shape and size, so that when they bake they bake evenly. Rice cookies will be crunchier.
You can also add sweet potato to the rice flour. In order to do this, boil a small sweet potato before hand, and then simply mix it into the dough.
They taste best when fresh.
They’ll hold well for a few days, up to a week, in an air tight container.
Great for teething, or just munching, starting with babies 6 month old. For older kids you can add some honey, but honestly, they taste great just like that, even for adults!