Christmas baking is one of the best parts of the festive season. Those of us with food sensitivities/allergies still want the YUM-factor that baking has to offer.
Here is a great natural recipe with alternatives to refined sugars and baking wheat free!
http://healthyimmunity.com/ (slightly modified)
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 -1/2 cup honey (the solid or creamy kind)
1/2 cup nut butter (peanut, almond, cashew, sesame) OR Tahini (ground up sesame seeds)
1/2 cup unsweetened carob powder (or cocoa powder)
1/4 cup wheat germ or oat bran
1/4 cup unsweetened coconut
Place all ingredients into the food processor (seeds or nuts first, then add the other items one at a time). You may need to add a bit more nut butter, depending on the combination of ingredients that are chosen. The mixture will form a loose clump. Pinch off small amounts and form into balls. Roll in coconut, sesame seeds or carob powder. You can substitute any seeds and nuts for the ones above. Experiment. I find that I quite often need to add a bit more nut butter or honey to make it stick.
Drop from teaspoon onto cookie sheet and bake at 325oF for about 12 minutes.
How to Use Wheat/Gluten Free Flours
All Purpose Substitute Recipe: 2 Cups rice flour (brown rice flour), 2/3 Cup potato starch and 1/3 Cup tapioca starch. Add 1-1/2 tsp. xanthan gum (easily found at The Bulk Barn or local health food store), then sift it together at least 3 times. Substitute it cup for cup for all-purpose flour in cookies, quick breads and almost everything. It’s a little heavy for cakes though!
Wheat free and gluten free flours – Taken from http://www.wheat-free.org/wheat-free-flour.html From: http://www.ellenskitchen.com/faqs/glutfree.html