Better Nutrition

1 flaxseed egg ( 1 Tbs. flaxseed meal plus 3 Tbs. warm water) 1 cup coconut sugar Zest and juice of 1 medium orange 1 cup vegan butter substitute 1 ½ cups almond meal 1 cup white rice flour ¼ tsp. salt 1 tsp. baking powder 1 cup vegan chocolate chips ¼ c

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Makes 48 cookies Don’t have coconut sugar? Use granulated sugar for equally yummy cookies. Recipe excerpted with permission from The Gluten- Free Revolution: A Balanced Guide to a Gluten- Free Lifestyle through Healthy Recipes, Green Smoothies, Yoga, Pilates, and Easy Desserts! by Caroline Shannon- Karasik ( Skyhorse Publishing, Inc., 2014).

JPreheat oven to 350° F. Prepare two baking sheets by lining with parchment paper or baking mats. Set aside.

Combine flaxseed meal and warm water in small bowl, then set aside.

Add coconut sugar, orange zest and juice, and vegan butter into medium bowl. Combine ingredient­s with mixer on medium speed. Add in flaxseed mixture, almond meal, white rice flour, sea salt, and baking powder, mixing again on medium speed until ingredient­s are just combined. Do not over- mix, or dough will become tough.

Drop dough by rounded tablespoon­fuls onto prepared baking sheet. Freeze for

per cookie: “My way of healthy living stems from the idea that there is not a one- size- fits- all prescripti­on for achieving total wellness,” w says Caroline Shannon- Karasik, author of The Gluten- Free Revolution and creator of the popular blog, The G- Spot Revolution. Her book reflects this core philosophy— that simple, whole foods are the foundation of a healthy, flexible diet. “I approach gluten- free living as an entire lifestyle and not simply a dietary change,” she adds. a Her recipes, many of which are not just gluten- free but also vegan, nut- free, and/ or soy- free, are designed to t help people find delicious meals that work for them. Visit http:// carolinesh­annon. com to learn more.

5 minutes. After removing from freezer, press center of each cookie with thumb, then place tray into oven. Bake 18– 20 minutes, until golden brown.

While cookies are baking, measure chocolate chips and dairy- free milk into small pot. Place over low heat, whisking constantly until mixture becomes smooth. Immediatel­y remove from heat to avoid burning.

After cookies have been removed from oven, drizzle chocolate over each, and sprinkle with crushed pistachios. Freeze to solidify chocolate before serving.

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