Find Cooking Coconut Flour Gluten Free Alternative at Amazon

Vegan cookies, gluten-free cookies, wheat-free cookies…healthy cookie recipes are easy to make if you are more than willing to experiment with a few substitute quality ingredients. Agave nectar is the perfective sweetener for such baked treats. Not only because of it is superiority to refined sugars, but also for it is moisture-retaining qualities.

Healthy Cookie Recipes Can Be Made Without Sugar, Butter, Eggs, Or Milk!

Let’s get started with a solid base of ground nuts. We may use whatsoever fits best our personal predilections and budget. Pecans tend to be a bit more costly than almonds and hazelnuts (filberts), walnuts are often times on sale or available at a less pricey regular price. Always buy bulk, and halves and pieces are just fine. No need to get whole nuts since we ground them up anyway.

A good cookie recipe must include a great deal of fat. As we want to keep this healthy, nutritious, and satisfactory for vegans, let’s forget with regards to the butter and choose rather almond, cashew, or peanut butter, or a combining thereof. If you don’t like the flavor or price of nut butters, substitute with organic canola oil.

Great, but what in regards to the flour if we want to make gluten-free cookies? The answer is: organic brown rice flour! Works like a charm and is much more salubrious than white flour.

Next up: which sweetener? As stated above, agave nectar is a great sweetener for baked goods. Similar to honey, it helps retain the moisture in cookies and cakes. It also mixes speedily and effortlessly with all other ingredients for a well-mixed batter.

To add flavor to this basic healthful cookie mix, use a great deal of vanilla or almond extract, ground cinnamon, crushed anise seeds, and a pinch of salt, of course.

And to add even more nutritional value, consider lightly toasted rolled oats, raisins, sesame seeds, flax seeds, pumpkin and sunflower seeds. My goodness…what to do with all that energy?

Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies

We don’t genuinely need a recipe for these unbelievable power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:

• 4 cups ground nuts
• 1 cup nut butter or 1/2 cup organic canola oil
• 1 cup organic brown rice flour
• 3/4 cups agave nectar
• 1 Tablespoon vanilla or almond extract
• 1 teaspoon ground cinnamon
• 1 teaspoon crushed anise seeds, cardamom, or other spices
• 1 teaspoon salt
• Optional: 1/2 cup each raisins or toasted oats or seeds

The person ingredient quantities don’t actually matter that much. The template is just a general guide line. Our goal is to mix a batter that holds it is shape when disunited into cookie-size balls. We might have to add a little water if the mix is too arid and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.

This is the best part: As we are not using raw eggs, we may taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!

Important points for the baking process!

• Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)
• Use a reasonably low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little quicker than sugar, so keep an eye on your cookies and don’t let them get too dark on the bottom!
• Remember, there are no raw eggs in our batter; we won’t have to bake it totally through. A lightly “under-baked” interior is wonderful!

So, be adventurous and experiment with a potpourri of nuts, seeds, dried fruits, spices, and whatsoever you love in your gourmet vegan cookie. As long as you don’t burn them black, they will always be good eating. And because they are so healthful and nutritious, they’ll be good for you, too!

About the Author
Dr. Bruce Fife is regarded as the world’s leading expert on the health distinct elements of coconut. He is the author of more than 20 books including The Coconut Oil Miracle and Coconut Cures. He is the president of the Coconut Research Center.

Coconut flour is a delicious, healthful substitute to wheat. It is high in fibre, low in digestible carbohydrate, and a good source of protein. These coconut flour recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and scaled down sugar versions. Coconut flour provides a great deal of health benefits. It may improve digestion, help regulate blood sugar, protect versus diabetes, help prevent heart impairment of normal physiological function and cancer, and support in weight loss.

Product Details

• Amazon Sales Rank: #21412 in Books
• Published on: 2011-02-15
• Original language: English
• Number of items: 1
• Dimensions: .0 pounds
• Binding: Paperback
• 160 pages

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Reviews

223 of 224 people found the following review helpful.
Glad I have this book
By Brenda M. Russell
IF you don’t have a problem with eggs, this is a great recipe book. I’ve made several of the muffin recipes and and a few of the loaves as well. I reall like the taste and texture and have recommended the book to several people. Whether the results are high or low carb depends on which recipe you choose, and you do have a choice for many of them of using the stevia-only versions. You don’t have to use a recipe with cornmeal or cornstarch; they’re in those particular recipes for a reason, but not in all of them. You can choose coconut milk, or any other non-dairy milk. I don’t get why some reviewers make things so difficult for themselves. Can they use every recipe in every other cook book they buy? I’m not interested in every recipe in the book, but there are many more I have yet to try, and will. Of those I have made, the ingredients, except for the coconut flour itself, are all readily available.

55 of 55 people found the following review helpful.
Answered my prayers for virtually guilt-free indulgence!
By J. Wozniak
I bought this book for two reasons: firstly, to learn more about cooking with coconut flour, as my own attempts had been somewhat less than appetizing (!) and secondly, because I wanted to find reduced-carb ‘treats’ that I could enjoy, while still following a low-carb diet! To every dieter or carb-counter out there: this book could be the answer to your prayers!

While this book certainly is helpful to people with gluten sensitivities, there are, as has been mentioned, large quantities of eggs in most of the recipes. There’s a very simple technical reason for that. Gluten is the protein found in wheat, which gives baked goods their structure and the ability to rise. Coconut flour contains no gluten, so the eggs are required to provide the protein structure.

My husband, who is gluten sensitive, is able to plough through yummy muffins, etc, with no ill effects. For me the main benefit has been in being able to indulge the odd carb craving by eating delicious baked goods that have a dramatically reduced carb content! Coconut flour contains 3 times more fiber than digestible carbs, virtually making it a negative net carb food!!!

Once I understood the principles involved with baking with coconut flour, I was able to ‘freestyle’ with recipes of my own, such as breakfast muffins with bacon, mushrooms and cheese! Great start to my mornings!

In fact, the muffin recipes the author gives in this book are so quick and easy, you can literally leave them to bake while showering in the morning! By the time I’m done, so are they!

Guilt-free fresh baked muffins every morning? You bet! Pounds still melting off my hips and tummy? Oh yes! Does it get any better than this?!!

111 of 117 people found the following review helpful.
love this cookbook!
By lovestoread
When I got my copy in the mail, I was surpried at how wonderful the recipes looked when I flipped through the book. So far I have made the pancakes and meatloaf and both were very good. This book is a keeper and I just know I will use it daily. I have been looking for a way to replace wheat for a long time now (not allergic to wheat, just want to cut back on the amount I eat day in and day out). I have tried almond flour and protein powders, but not thrilled with the out come. I went ahead and ordered the coconut cookbook by Bruce Fife also. Can’t wait for that one to arrive. You must try this book if you are serious about adding coconut to your lifestyle. I cut back on dairy also, so the use of coconut milk is another plus. This Boy can cook, that about sums it up for me.

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