Love in the Kitchen: The Healthy Pumpkin Apple Spice Oatmeal Cookie

My youngest son is persistently optimistic. Each time he goes with me grocery shopping he is determined to find a store bought cookie that I will let him eat. He doesn't want home made cookies, but something he can buy from the store. There is the illusion that cookies in those beautiful packages must be more delightful, I guess. Most of the time we purchase pre-cut fruit and he loves it. As he enjoys his fruit, the thoughts of the unfulfilled desire fade away...at least for this shopping trip.

A yummy cookie is always welcome in my house, but there are certain requirements that have to be met. Healthy and free of allergens is a must. Between the boys and I, we have a long list of food intolerance's that make purchasing cookies very difficult . Therefore, I get lots of practice baking without gluten, dairy, egg white, soy, sugar, rice, vanilla, almonds, peanuts, and cinnamon- the ingredients that are in most store bought cookies.

During the last year, I have been experimenting with many versions of Meghan Telpner's recipe, The Ultimate Healthy Cookie. I love that her recipe works very well with different variations of gluten-free flour and it may be made without starches or gums. This recipe is a great addition to your recipe collection, especially if you need to rotate gluten-free flour or eat grain-free. You can make this cookie to suit your dietary needs and enjoy every bite! If you haven't visited Meghan's blog, Making Love in the Kitchen, click here to be inspired by her knowledge and delicious and healthy recipes.

This is our favorite adaptation of Meghan's The Ultimate Healthy Cookie.

The Healthy Pumpkin Apple Spice Oatmeal Cookie

No: Gluten, Dairy, Sugar, Egg Whites

1 cup gluten-free flour (I like 1/3 cup coconut flour, 1/3 cup sorghum flour, 1/3 cup quinoa flour)
1/2 cup chopped pecans *(optional) (use freshly shelled if eating a diet that is candida-safe)
3 tablespoons ground flaxseed meal
1/3 cup Lakanto (may be purchased from The Body Ecology Diet)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 cup unsweetened coconut *(if omitting the pecans, increase to 1/2 cup coconut)
1/2 cup certified gluten-free oats (or quinoa flakes)
1 large heaping handful of love

Mix dry ingredients with a whisk and then add the following wet ingredients and stir with a spoon until well mixed.

1 egg yolk
7-8 tablespoons coconut oil, melted
7 drops of stevia liquid
1/4 cup organic canned pumpkin puree
1/4 cup organic applesauce, unsweetened
add enough water for the dough to soften and hold together when shaped with your hands

I use my hands to shape into balls and press them down onto a stainless steel cookie sheet that has been greased with Spectrum Naturals organic shortening. These do not spread so press them thin as you like them.
Bake in a preheated oven at 375 degrees F. for about 19 minutes or until they are brown.



Here is a photo of another version of this recipe without pumpkin. I made this with 1/2 cup of Blackberry Applesauce, Enjoy Life Chocolate Chips and 1 cup of this gluten-free flour mix:

1 1/2 cups sorghum flour
1 cup cornstarch
1 cup tapioca starch
1/4 cup millet flour

Sweet Dreams Come True

For many years I have had to eat sugar-free to regain my health. Most people think eating sugar-free means that they can eat cookies on special occasions and parties, but not for me. Almost four years ago, I learned the hard way after making sugar cookies for my son's party and I tasted just one sugar cookie. It made me very sick. I had not eaten sugar or many carbs for about 4 years before that. My doctor said it was like adding fuel to the fire.

There was a huge learning curve becoming sugar-free, gluten-free and dairy-free, but I kept persevering almost in some sort of conquest to conquer this mountain in my life. I began learning to bake with vegetable glycerine, since it did not feed yeast. Next came stevia which I had to conquer. I tossed out many failed recipes. Somehow I knew that there would come a day that we would find an answer to the sugar blues and thankfully my dream has now come true with the addition of The Body Ecology Diet's, Lakanto.

According to The Body Ecology site:

What Is Lakanto Made From?

The two natural ingredients in Lakanto are Non-GMO erythritol and the supersweet extract of the luo han guo fruit

Erythritol is a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer, so it and has been part of the human diet for thousands of years.

You may be familiar with other sugar alcohols like xylitol, sorbitol, and malitol used in sugar-free candies and chewing gum. But erythritol is different and much better than these other sugar alcohols because it is FERMENTED. Yes, it is made by fermenting the sugar in corn.

Many people have trouble with foods sweetened with sugar alcohols. Diarrhea and gas and bloating are frequent complaints. But Lakanto does not cause diarrhea, gas and bloating. We believe it may be because Lakanto is made by fermentation while the other sugar alcohols are made from hydrogenation.

The exotic and rare luo han guo fruit grows in the mountains of China. People there have used it for years as a sweetener and folk remedy for coughs, fevers, phlegm, and digestive distress. The extract of the luo han guo fruit is 300 times sweeter than sugar, with virtually no calories, and is one of the key "secrets" that makes Lakanto THE ideal natural sweetener!

I bought my first bag last year when it came out and I tried it with the recommended 1:1 ratio to replace sugar. I was disappointed and felt I had wasted my money, but then this Spring after baking with agave nectar and knowing it was not going to help yeast issues, I decided I had to try the Lakanto again. I am so glad that I did. Now I had many recipes that were made with agave nectar in small quantities, so why not try the Lakanto in the same quantities?

YES! It worked very well! I have spent the last several months testing this product in my kitchen and more importantly my body. I am so pleased to share this with my friends and will be posting some of my adapted recipes very soon. Sweet dreams do come true.

Preventing Autism

Since beginning my gluten-free, casein-free and sugar-free diet, I have developed a deep connection in my heart for children with autism. The first cookbook I bought was Special Diets for Special Kids I, a gluten-free and casein-free diet cookbook written by Lisa Lewis, the mother of a child with autism. I needed recipes and this book was like a beacon of hope for me. Whenever I felt overwhelmed by my food requirements, I would think of these families and wonder how they managed this diet with young children. Then I would get over my pity party.

I have always been curious about the similar issues that I have in common with these children and not have autism. It is astounding to know that 100% of children with autism have yeast issues like myself.

Today on my blog, I am featuring a video that answers many questions concerning autism. Donna Gates, the founder of the Body Ecology Diet, explains the diet that she has seen heal children of autism.



With my doctor's recent recommendation, I have been adding fermented foods to my diet as Ms. Gates speaks of in her video. Now I am in love with sauerkraut! My husband made this for me and we ate it so fast I didn't even get a picture to show you. We laugh about the feeling of the cabbage squeaking between our teeth. This is a new sensation I have never experienced with food. How great to find food that heals and tastes so good!

I feel this diet change will greatly enhance my immune system and speed healing. I hope you gain new insight from this video of the power of healing foods...there is hope.

Guide me in your truth and teach me, for you are God my Savior, and my hope is in you all day long. Psalms 25:5