Healthy Gluten Free Pumpkin cookies

These are a very healthy snack for everyone!   They are not too sweet but can be made as sweet as you would like, my little girl thinks they are perfect just the way they are!!

Ingredients:

2tbls Molasses

½ cup Honey OR the no sugar option… 10 drops vanilla Stevie w/ ¼ tsp of Stevie powder….I did the Stevie and  ¼ cup honey for mineJ

1 can cooked pumpkin OR 1 cup of your fresh baked pumpkinJ

6 tbl butter OR you can use vegetable oil OR applesauce in its place

½ cup of Amaranth flour, Millet flour, quinoa flour, brown rice, and ground flax seeds = 2 ½ cups

1 tsp pumpkin spice or cinnamon

¼ tsp real salt  (Redmond Real Salt is amazing!!)

1 ¼ tsp baking soda

½ tsp cream of tarter

½ cup dark chocolate chips or carob chips or raisins

½ cup of your favorite nuts… (I chose walnuts although I think pecans would be fabulous too!)

Heat oven to 375 degrees. Thoroughly mix honey or sweateners of choice with molasses, and pumpkin. Add butter. In a separate bowl mix next  ingredients. Add to pumpkin mixture. Fold in Raisins and nuts.

Drop dough by teaspoonfuls onto lightly greased cookie sheet or cooking stone if you have one. Bake until light brown, 10 to 12 minutes. Remove from cookie sheet and cool. They would be yummy with some frosting!

Optional frosting:

One small container soft goat cheese combined with 2 tbls Maple syrup or as much as tastes good to youJ

Gluten Free Pumkin Muffins, that EVERYONE will luv!

These are so amazingly moist and yummy and they freeze well too!  Yes these are Gluten free but I promise that even if you don't eat gluten free you will love them!

1 1/2 cup Pumkin puree (canned or fresh)
1/2 cup ground flax
1/2 cup millet flour
1/2 cup brown rice flower
1/2 cup oat flour
1/2 cup brown sugar or 1/4 cup honey & 8 drops vanilla stevia
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 teaspoons bakeing soda
1/2 teaspoon salt
1/2 cup dark chocolate chips or carob chips or 1/4 date pieces & 1/4 walnuts

Preheat oven to 350, prepare muffin pan

Combine pumkin, sugar or honey, water, oil and vanilla until well blended.  Then add flours, and flax meal, baking soda, salt, and dark chocolate or other options given and mix completely.  Divide the batter among the mufffin cups.  Bake until the tops are lightly browned and spring back to the touch, 20 to 25 minutes.  Let cool, then enjoy!

You could frost these if you'd like with the following healthy frosting, or one of your own recipes!

1 small container organic greek yogurt or soft goat cheez
maple syrup, and vanilla to taste

Chayse’s GLUTEN FREE Yellow Birthday Cake

Chayse’s GLUTEN FREE Yellow Birthday Cake

The cooked millet in this recipe gives the cake it’s amazing moist texture! You can enjoy this as a cake or cupcakes, chayse enjoys these frosted with Greek yogurt mixed with a bit of honey and a sprinkle of coconut.

2 cups brown rice flower

1 ¼ tsp baking soda

½ tsp crème of tarter

½ tsp salt

1 ¾ cup cooked millet

1 cup juice of choice (apple, berry, orange)

½ cup water

1/3 cup cold pressed vegetable oil

½ cup maple syrup (or ¼ cup maple syrup, honey, or agave with 8 drops stevia)

2 tsp vanilla

2 eggs, separated

1 cup carob, or dark chocolate chips (optional)

Preheat oven to 350 F. Mix flour, baking soda, crème of tarter and salt together in large mixing bowl; set aside. Put cooked millet and juice in blender; blend until smooth. Add water, oil and syrup to the millet puree in the blender; pulse briefly. Separate egg whites in separate metal bowl. Add egg yolks to millet puree and pulse again. Add wet and dry ingredients and mix well and add your carob or dark chocolate chips if using. Whip egg whites until peaks form, and then fold egg whites into millet mixture. Pour into cake pan (either two 8 inch or one larger one) 30-40 min. until cake begins to pull away from edge of pan. Cup cakes take a little less time…20-25min. until they too pull away from edge. Let cool completely before frosting with your favorite topping!

Feel Free to share with those you know that are Gluten Free or even if there not it's a yummy cake and it just so happens to be good for you too!