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!

SNICKER SNACKERS (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  From:

wheat flour