OK, let’s break down the title real quick.
“Gluten Free”: no, my 8-year old is NOT gluten free. She often gets hot lunch at school which means almost every day there’s pasta or some kind of hot sandwich. So she gets her fill of wheat for sure (and this wheat is highly industrialized and a whole other grain from whole wheat a couple hundred years ago).
The word “gluten” is from “glue” and makes things sticky – in baked goods and in the body. If we have any reason to be making mucous – allergies, fighting a cold, or just “sniffles” – wheat can give the body fodder to make more. Mucous is a perfect breeding ground for infection.
SO, when I can, I avoid this particular form of grain for all of us.
“Spice”. Spices in general are warming, and help prevent colds. How often do we eat spice in our culture? Maybe salt and pepper but that’s about it. Indian food is always yellow because of Turmeric, which is anti-bacterial, anti-fungal, and anti-inflammatory (sprinkle in rice)!
The sweeter spices – cinnamon, clove, ginger, nutmeg – are often used in dessert dishes around the holidays and this is a GOOD thing. According to Ayurveda, spices support digestion and thus help us get rid of what’s called “ama” – extra undigested gook that sits around clogging our channels.
Finally, “Cookies”. Well, need I say more? Yes, there’s sugar in these yummy treats…. I am planning to play around with using dates and maple syrup to sweeten… but for now – at least we’re getting spices into their bodies and ours! Enjoy these SUPER easy cookies…
Gluten Free Spice Cookies
adapted from a recipe on the delightful feedmephoebe.com
1 cup creamy almond butter
1 cup light brown sugar, packed
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
optional: 1 T melted butter (makes them more moist and chewy)
In a medium mixing bowl, beat together the almond butter, brown sugar, egg, vanilla until smooth, about 3 minutes.
Add the baking soda, cinnamon, cloves, ginger, nutmeg and salt and stir to incorporate.
Transfer the dough to an airtight container and refrigerate for at least 2 hours – 4 is better, and can be stored up to 5 days – before baking.
Preheat the oven to 350F. Line 2 baking sheets with parchment or light butter.
Using your hands, form the batter into mounds and place on the prepared baking sheet, spaced 2 inches apart (6 per tray). Slightly flatten the mounds before baking so they don’t stay too domed.
Bake for 8 to 10 minutes, until the edges are set and the cookies are thin and chewy. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, until firm, before removing to a plate.
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