Ginger Snap Cookies

Today I was planning on making some cookies to have available for the weekend. I went straight to one of my favorite food blogs, elanaspantry.com , she posts delicious recipes that are gluten free and can be converted to meet all sorts of food issues (ie, vegan, dairy free, sugar free etc...)

I have previously been making her chocolate chip cookies as a go-to cookie but wanted something different. And, I found it. A ginger cookie. Here's her recipe...

http://www.elanaspantry.com/ginger-cookies

Ginger Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
½ cup grapeseed oil
¼ cup yacon syrup
½ cup agave nectar
1 tablespoon lemon zest

1. In a large bowl, combine almond flour, salt, baking soda and ginger
2. In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
3. Mix the wet ingredients into the dry
4. Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes, until tops start to crack
6. Cool and serve

I actually wanted to make a few changes to accommodate our needs and the ingredients I had available so here's is my version:

Ginger Snaps:
2-1/2c Bob's Red Mill Almond Flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
1/4 teaspoon cinnamon
1/2c canola oil
1/4c organic sorghum molasses
1/2c Suzanne's Specialties original brown rice syrup
1 tablespoon lemon zest

Pre-heat the oven to 350


First gather up all of your ingredients to your workspace.

Next, in a large bowl combine the almond flour, baking soda, salt, ground ginger and cinnamon. In a large measuring cup combine the oil, molasses, rice syrup and lemon zest and whisk together until well blended. Pour wet into dry and stir. This is a thick dough but it should not be sticky.

Line a cookie sheet with parchment paper. I used a tablespoon of dough per cookie and rolled each one into a ball and then pressed flat. Bake for about 10 minutes until they are golden and have cracked on the top.


Take them out of the oven and let cool. Although to be perfectly honest we ate some nice and warm and they were delicious. Be aware, the ginger flavor seems subtle at first but builds as you eat the cookie until it is full bodied and wonderful.

Coconut Banana Chocolate Chip Cookies

These yummy cookies are vegan and gluten free and remind me of a sandy or shortbread cookie.

By:Alena Veteto


Makes 3 dozen
Pre-heat oven to 350

1/2c coconut oil
1/2c spectrum shortening
1c sugar
1T molasses
1/2 banana, mashed
2t vanilla extract
1/2c chocolate chips (njoy life brand)
2c Bob's red mill gluten free baking mix
1t baking soda
2t guar gum
1/2t salt

In a large bowl cream together coconut oil, shortening and sugar. Add molasses, banana and vanilla, stir. Then add the remaining ingredients and mix. Roll into walnut sized balls and press flat, place on an un-greased baking sheet and bake 10-12 minutes.

Summer Journey on the Horizon

dreaming of lush green
of songbirds singing
and splashes of color
flitting by
on the tip of my mind's tongue
i can taste
the dew soaked air
and feel the mountain
kiss my cheek
while feathery hemlock boughs
gently brush against
my shoulder
a flutter within
as my heart
finds its energetic connection
and clouds roll like waves
over ridges
thoughts blow by
on the whipping winds
of the prairie
with grasses waving hello
and goodbye

Blueberry Orange Marmalade Pie

A new pie packed full of antioxidants, and it's vegan.

Blueberry Orange Marmalade pie

By: Alena Veteto

5 cups blueberries

1 cup orange marmalade

3/4c unbleached sugar

¼ tsp salt

1T lemon juice

1/2tsp vanilla

4T corn starch

Preheat oven to 350

In a bowl mix together all ingredients.

Pour into a pie crust. Cover loosely with foil and bake 30 minutes. Uncover and bake 20-30 minutes more until the crust is cooked and the pie is bubbling.

Monday Musing 5

I am grateful to be this morning. The sun is shining down and the breeze is blowing gently. A woodpecker knocks against the power pole and calls out for a mate. My son and I take a walk and talk about numbers and salamander-lizard warriors he's currently creating in his mind.




Wildflowers have been popping up in fields all over town spreading cheer and adding bright colors to the landscape. The Indian Blankets glow in bright orange and the Wine Cups call to me in shades of brilliant magenta. The prickly pear cacti have begun to show their softer side with delicate yellow and orange blooms leading me to remember the sweet taste of prickly pear syrup made from the ripe juicy fruits.

This past weekend a visit to Dinosaur Valley State Park. On the bank of the Paluxy River looking into the water, amazed at tracks left by ancient reptiles. Therapod and Sauropod tracks dot the riverscape. I am reminded how small my human size is as I sit in a huge footprint from long long ago. The river is cool and refreshing and the limestone/alkalinity of it leaves its trace on my skin and in my hair. Beautiful.




Rounding out our trip is a visit to Fossil Rim Wildlife Preserve. It's the sort of place you drive though and feed pellet food to the "free" roaming animals preserved therein. Ian thought it was spectacular. Zebras and Giraffes coming right up to your car, the latter eating out of our hands. It was a treat to see so many interesting animals up close.



As I shift to prepare myself for the coming summer, I say "Bring it on," I'm ready for my adventure to continue.