Irish Soda Bread

I know, I know, it is the day after St. Patrick's day here in the US, but I finally got this recipe to where I like it and I wanted to share it before I forget to do so. I ended up combining a recipe from my old baking book from Better Homes and Gardens and the GF Irish soda bread recipe from Living Without from last year. I liked the flavor of the Living Without bread, but the loaf turned out with a really heavy consistency to it. It could have been just the fact that I don't have a food scale, but I wanted to find a flour mix that worked more with what I keep on hand at all times and not end up with such a dense bread. I also wanted it to be a more traditional style so I did bake it on the baking stone in a free-form shape.

This bread also went really well with the vegetarian Shepard's pie that I made for dinner and there was only a small piece of the loaf left after our meal was over. I got the recipe for the Shepard's pie from foodnetwork.com, so I will not share that one here, but it is a good one if you want to try it for your meal next year. Even though this bread is made by people outside Ireland only once a year, it is full of flavor and I think works well for any time of year when you want a quick loaf to go with dinner. Enjoy.




Ingredients:

1 cup/235ml oat flour finely milled
1/2 cup/120ml brown rice flour
1/2 cup/120ml potato starch
1/4 cup/60ml oats, coarsely milled
1 tsp/5ml baking soda
1 tsp/5ml cream of tartar
1/2 tsp/2.5ml salt

2 tbsp/30ml flax seed, milled
6 tbsp/90ml hot water

1 cup/235ml non-dairy beverage of choice (I like hemp or coconut-unsweetened)
1/4tsp/1ml vinegar
2 tbsp/30ml brown sugar

Preheat the over to 375 degrees Fahrenheit.

Mix the water and flax seed and set aside for 10 minutes or so. Mix together the dry ingredients. Blend in the remaining ingredients and blend together until just mixed. On a preheated baking stone (or a cookie sheet that has been lightly oiled), spoon out the mixture into the center of the stone. With slightly wet hands, shape the dough into a round and pat it down a little so that it has a good loaf shape.

Cut an x shape into the top of the dough. This step is optional.

Bake for 30-35 minutes (less at lower altitudes) until golden brown.

Remove from the oven and let it rest on a cooling rack for at least 1/2 an hour before cutting and serving.

Scottish Oat Scones

Scones pictured with homemade orange marmalade. (The marmalade recipe is still in process as it was my first time ever making it, but the taste combination is classic.)

Slowly I am getting back into the kitchen and creating new recipes since baby has been born. It was a wonderful pregnancy and delivery and maybe someday I'll have more than a few minutes to work on the blog, but today, I chose to post a recipe for scones instead.

I got this idea after reading in Wikipedia that scones were originally from Scotland and that it was believed that they were originally made from oat flour. After a little recipe hunt, I was able to locate several recipes that used oat flour for their scones. I was unable to find one that was 100% oat flour, but after experimenting with a combination of tried and true GF scone recipes and oat scone recipes, I was able to come up with this tasty gluten free version of a Scottish style oat scone. Enjoy.

Ingredients:

1 cup/235 ml brown rice flour
½ cup/120 ml potato starch
1 ¼ cup/235 + 60 ml oats-milled in a coffee grinder
¼ cup/60 ml brown sugar
1 tsp/5 ml baking soda
3 tsp/15 ml cream of tartar
1 tsp/5 ml guar gum
¼ tsp/1 ml salt

1 Tbsp/15 ml flax seed-milled
3 Tbsp/45 ml hot water

1/3 cup/80ml applesauce
1/3 cup/80 ml oil
1/3 cup/80 ml non-dairy beverage of choice (I like hemp milk)

(½ cup raisins are a traditional add in, but I have not tried it yet.)

Preheat an oven and baking stone at 450 degrees Fahrenheit.

Mill the flax seed (or use flax seed meal) and mix with hot water and set aside for 10 minutes.

Whisk all the dry ingredients together.

Blend in all the remaining wet ingredients until just moist. Do not over mix or scone will become dense and the center will not be able to bake properly.

Form the dough into a ball and pat it into a round shape on the preheated stone or a greased baking sheet. Score with a knife or a pizza cutter into wedges. Makes about 12 wedges.

Bake for 12-15 minutes (depending on your oven and altitude). Cut the wedges apart and allow them to cool on a rack or serve warm. Place in an air tight container and place in the refrigerator. These also freeze really well.

Pumpkin Sugar Cookies

I shared this forever ago to my friends online, but had completely forgotten that I don't have it on this blog. Baby preparations have kept me super busy, so sorry for not posting much recently or getting pictures taken of these yummy cookies. This is a great recipe for any time of year as applesauce works great in place of pumpkin. My bunch loves to top these with peanut butter, but they would be really cute with black frosting in spider shapes for Halloween or pumpkin and leaf shapes for Thanksgiving. These freeze very nicely and can be stored up to a month (but are usually gone sooner than that).

Ingredients:

1/2 cup sorghum flour

1 ½ cup homemade brown rice flour

1 cup potato starch

½ tsp baking soda

1 tsp cream of tartar

3 teaspoons Gaur gum

1 teaspoon salt

1 cup cane sugar

1 cup pre-cooked pumpkin puree or canned pumpkin (may need to add water to canned as it is thicker than homemade)

½ cup oil or spectrum shortning

1 Tablespoon flax seed meal and 3 Tablespoons hot water set aside for 10 minutes or 1 egg

2 teaspoons GF vanilla extract

1 teaspoon pumpkin pie spice

potato starch, for kneading

Preheat oven to 350F. I also preheat my baking stone at this time.

Mix flax and water and set aside. Mix dry ingredients first, including brown sugar. Mix oil, pumpkin, flax mix and vanilla. Add to dry ingredients. Whip until too thick for beaters then knead with hands. Move to the table dusted with potato starch. Knead about 2 T to ¼ cup of potato starch into the ball of dough depending on the texture until it is workable and doesn’t stick (similar to regular sugar cookies).

Cover and store in refrigerator for at least half an hour. This helps the dough to rest and firm up, making it easier to roll out. Because of the vegan shortening/oil they just come out better if they are colder.

With some potato starch on your hands, make the dough into a ball and roll out onto a potato starched surface. If the dough is too sticky, just knead in more until you have reached a desired sugar cookie consistency (basically, you don't want it to stick to everything, but still be a big sticky to the touch). Roll to 1/4″ thickness. Cut into shapes using your favorite cookie cutters. Place on greased cookie sheet at bake at 350 for 15-20 minutes (my baking stone is usually about 20 minutes for a nice golden brown). Cool on rack. Decorate and enjoy!

Chocolate and Black Bean Brownies

I've seen bits and pieces of black bean based brownie recipes over the internet throughout the past year, but I've only now had the chance to play with my own version of this recipe. I had one recipe that worked OK, but it was too sweet for my tastes and although I like a good sticky brownie, this one was too sticky. Since that one was made with more traditional gluten free flours, I started to wonder if all the grain free hype about the black bean brownie would live up to my expectations. After a little playing, I ended up combining a grain free recipe and the OK recipe that I already had on hand. These brownies are a lot more cake like than I thought they would be and I traditionally like the gooier variety, but these went over well with the kids so it is worth sharing with you all.


Ingredients: (by volume)

1 cup/235ml walnuts
2 cups/470ml precooked black beans, rinsed if from a can
1 cup/235ml brown rice flour (milled in coffee grinder)
1/4 cup/60ml cocoa powder
1 tsp/5ml guar gum
1 tsp/5ml salt
1 1/2 tsp/7.5ml baking soda
1 tsp/5ml cream of tartar
1 tsp/5ml cinnamon
1/2 cup/120ml brown sugar
1/4 cup/60ml corn free powdered sugar (or more brown sugar)

1 tsp/5ml vanilla
3 tablespoons/45ml light cooking oil
2/3 cup/160ml no sugar added applesauce

1 tablespoon/15ml flax seed meal plus 3 tablespoons/45ml hot water

Directions:

Preheat oven to 350 degrees Farenheit. Oil (or spray with cooking spray) sides and bottom of brownie pan (9 X9 ish).

Combine the flax meal and hot water in a small bowl and set aside for about 10 minutes while combining the other ingredients.

Chop walnuts, in a food processor, into very small pieces. Add the remainder of the dry ingredients, plus beans, and blend well.

Add in all other ingredients and combine until well blended. Dough should be stiff and slightly sticky.

Spoon into prepared baking dish and spread with a spatula until the top is level and all the corners are filled.

Bake for about 25-35 minutes. Mine took about 35 minutes at high altitude.

Cool the entire pan on a baking rack. Cut and serve warm or store in the freezer for a later date. Makes about 16-24 depending on how you cut it. Enjoy.

Scottish Inspired Walnut Scones

It has been months since I've had a chance to sit down and blog about food, much less life on the side. If you follow me on Facebook, you would have caught glimpses of what I've been up to in the kitchen. Unfortunately, glimpses were all I could afford with as busy as this summer ended up being. Our family didn't go anywhere, but there were classes and gardening and just me keeping the family fed in general that kept me away from my blog. Being pregnant with our third child certainly didn't help, but I must say that this pregnancy has been pretty routine and nothing major to speak of except for lack of energy. I will get to being gluten free and pregnant in another post, but for now I wanted to share a recipe I played with just the other day that turned out great.

I've been playing with adding walnuts to most anything I bake lately. Mostly for the added nutrition, but also for the taste and texture it adds to bake goods. I usually grind mine up until it is pretty well mincemeat and add this to the dry flour mixture. I like the texture that it adds to baked goods, not to mention that it is easier for my kids to get the added nutrition. When there are chunks of walnut, I can't get them to touch the cookie or muffin and I can't say that I blame them. We all have textures we shy away from and I guess this is one I'm guilty of as well.

About a year ago, I went looking for a traditional scone recipe. I had heard that scones were originally made from oat flour and I wanted to try my hand at it in a gluten free fashion. I did find one that worked really well in being converted over to gluten free and I love using that whenever I need a quick bread or snack food.

The one thing that I have been having trouble with eating this pregnancy is oats, gluten free and all. I've backed off completely for now, but I'm hoping that after baby is born that I will be able to eat oats again. So this recipe has both an oat free and an oat option. With the walnuts it ended up with a great nutty flavor that wasn't overbearing and the outer crust is just a tad crispier than usual. I love eating this with fruit spread or honey, but that is entirely up to the eater to decide. I hope you enjoy this easy recipe as much as I do, and its good for you too.

Scottish Inspired Walnut Scones

Ingredients: (by volume)

1 cup/235ml walnut pieces-ground fine in food processor
1 cup/235ml of brown rice flour-milled (in a coffee grinder)
1/2 cup/120ml potato starch (not flour)
1 cup/235ml of gluten free oats*-milled
1/4 cup/60ml brown sugar
3 tsp/15ml cream of tartar
1 tsp/5ml baking soda
1 tsp/5ml guar gum
1/4 tsp/1ml salt

1/3 cup/80ml light oil
1/3 cup/80ml applesauce
1/3 cup/80ml non-dairy beverage of choice (I use hemp milk)

1 tablespoon/15ml flax seed-milled
3 tablespoons/45ml hot water

1/2 cup/120ml raisins (optional)

Directions:

Preheat oven to 450 degrees Fahrenheit.

Mix flax seed meal and hot water in a small bowl and set aside to be added with the other wet ingredients.

Grind the walnuts in a food processor until small, but don't run it too long or you'll have very tasty walnut butter.

Add in all the dry ingredients into the food processor (or bowl) with the walnuts and mix well.

Add wet ingredients to the dry ingredients and blend until well combined. The dough will be VERY sticky.

Optional: Mix in raisins (currants or dried cherries would be great too).

Turn out onto a floured 9” pie plate and shape into a 3/4 inch thick circle. Cut into 8-10 wedges, using a pizza cutter or knife. Transfer to a greased baking sheet.

Another option if you have a baking stone: Once the stone is preheated, place all the dough in the center of the stone, wet your hands slightly before shaping the dough into a 9" round circle, being careful not to touch the stone as it is hot. Cut the dough with a pizza cutter before placing it in the preheated oven.

Bake 12 minutes or until light brown. Cut them apart on lines already defined before baking and separate the pieces. Bake for 3-5 minutes more depending on how well done the inside is. Place on a cooling rake to prevent the bottom from getting soggy.

Serve warm. They can be prepared a day or two ahead or stored in the freezer for later. Enjoy.

*For an oat free option, I used dried unsweetened okara that I had left over from making tofu. (I lightly salted it and dried it in the dehydrator for about 12-15 hours at 135 degrees Fahrenheit.)

Gluten Free and Vegan Strawberry Shortcake

With all the craziness of the Easter Holiday (mixed in with Earth Day and school activities with the kids) I've been a little behind in my blogging. My youngest son turned 5 the day after Easter, so not only were we up to our ears in Easter candy, but I had to make a school worthy birthday treat (thank you Gluten Free Goddess for that one) and he wanted strawberry shortcake for his special birthday treat.

Well, I grew up on the Bisquik version of strawberry shortcake where the dried out dough sucked up the juice of the strawberries, so I wanted to find a more gourmet version of what I grew up on. I happened to have a version in my Better Homes and Gardens Baking Book that I tried a gluten free lifetime ago, so I pulled it out and proceeded to put this recipe together. It is a long list of ingredients, but I really only changed the flour part of the recipe and it worked out splendidly. Instead of the applesauce and oil, you could use Spectrum shortening, but I never seem to have any on hand when I need it. I served it with a recipe for Orange Whipped Topping that I picked up out of a Thanksgiving edition of Optimum Wellness for their pumpkin pie, but I figured that if the shortcake had orange, that this would work well here. I sliced and layered mine, but this is one desert that needs no direction on assembly. Enjoy.



Shortcake: (all ingredients are measured by volume and before milling)

1 cup or 235ml brown rice flour-milled in coffee grinder
1/2 cup or 120ml gluten free oats-milled in coffee grinder
1/2 cup or 120ml potato starch
1/2 cup or 120ml finely ground walnuts (original recipe called for pecans)
1/4 cup or 60ml brown sugar
1 tsp or 5 ml cream of tartar
1/2 tsp or 2.5ml baking soda
1 1/2 tsp or 7.5ml guar gum
1/4 tsp or 1ml salt

1/4 cup or 60ml oil
1/4 cup or 60ml applesauce, unsweetened
1 tbsp or 15ml flax seed plus 3 tbsp or 45ml hot water mixed
2/3 cup or 160ml unsweetened hemp milk or non-dairy milk of choice
1 tbsp or 15ml fresh orange zest (about 1 orange or 3 clementines)
1 tsp or 5ml vanilla

Directions:

Mill flax seed and mix it with hot water in a small bowl and set it aside.

Place walnuts (or preferred nut) into food processor and mill until fine, but not super fine. Add in all other dry ingredients and blend until well combined, making sure to scrape the inside of the bowl just in case any of your nut bits are stuck on the bottom and sides.

Add in flax mix, oil, and applesauce and pulse a few times until the dough resembles course crumbs. Add in the remaining ingredients and blend until moist, but don't over blend. The dough should be moist, but you don't want smooth.

Preheat the oven to 450 degrees Fahrenheit along with your baking stone (if using). Spoon out the batter on the stone so that you make between 6-12 mounds of dough, depending on desired serving size. Bake for 10 to 15 minutes or until golden brown with darker brown peaks. Cool immedietly on a wire rack and serve warm or store in an air tight container in the refrigerator for up to three days.



Topping:

1 pint of strawberries
1/4 cup of brown sugar

Mix together and let it set for at least 20 minutes before serving. The longer it sits, the more juice will come out of the strawberries to form the sauce.


Orange Whipped Topping:
Adapted from Optimum Wellness' magazine

1/2 block of store bought tofu or 1 block of homemade tofu
1 container (single serving) So Delicious plain coconut yogurt
2 tbsp or 30ml maple syrup or brown rice syrup
1/2 tsp or 2.5ml fresh orange zest (1 clementine's worth)

Place all ingredients in a food processor and blend until smooth. Cover and refrigerate until ready to use.

Cut open shortcake and layer if so desired and serve.

This recipe is also a part of Real Food Weekly for the week of April 28th, 2011.

Gluten Free Strawberry Rhubarb Crisp

If you are a gardener or a seasonal eater, you know that it is time for some spring dishes. On my patio is a rhubarb plant that has followed me through at least one move and it is the only plant that will overwinter on my east facing patio. I love that it eagerly comes up each spring, even if I forget to water it for half of the winter. The variety I have has wonderful red stalks and it isn't quite as tart as the green stemmed variety. It looked so beautiful the other day that I finally gave into my urge to harvest some. It looked a little naked after I had finished, but it is a hardy plant and as you can see from the picture below, it is just fine.

One tip for rhubarb that I just have to share is that if you ever harvest more than you can use right away (or those stalks at the farmers market where huge), just cut it up as you would for a recipe and toss it into a freezer bag and pop it in the freezer. That's it, frozen rhubarb. It is also handy to put it into bags in pre-measured portions. Frozen fruit works good in any recipe, but watch your cooking times as there is a slight difference between using thawed or frozen fruit.

For years I have been making the Choose-A-Fruit Crisp recipe that is in my Better Homes and Garden's baking book and I would get rave reviews for this simple and classic dessert. When I went gluten free two years ago this month ("Happy Anniversary to me...") I wanted to find a topping for this recipe. In the mean time, I've played with the filling by reducing the sugar amount and adding the spices from the original crisp part to the fruit mixture. I think I finally got a topping that I like to go with my filling. It is very similar to my granola recipe and it is great to eat warm with a little dab of dairy free yogurt or even a scoop of coconut milk ice cream. Enjoy.

It is also part of Real Food Weekly for April 7, 2011.

This is my rhubarb plant after loosing half of its leaves. It looks much better than it did two days ago.


Ingredients:
(all measurements are by volume and before being milled)

Filling:

2 large or 5 small stalks of rhubarb
1 pint of really ripe strawberries
1/2 cup/120ml brown sugar
2 tblsp/30ml potato starch
1/4 tsp/1.25ml salt (or a small pinch)
1/8 tsp/1ml nutmeg
1/8 tsp/1ml powdered ginger or 1/4 tsp/1.25ml fresh grated ginger

Topping:

1/2 cup/120ml gluten free oats (I use Bob's Red Mill)
1/4 cup/60ml sunflower seeds-milled in the coffee grinder
2 tblsp/30ml flax seed-milled in the coffee grinder
2 tblsp/30ml toasted white sesame seeds-milled in the coffee grinder
1 tblsp/15ml brown sugar
2 tblsp/30ml oil
1/2 tsp/2.5ml salt


Directions:

Preheat the oven to 375 degrees Fahrenheit.

Chop rhubarb and strawberries into bite sized pieces, stir in sugar, cover and set them aside in the refrigerator for at least two hours up to overnight. Add the remaining ingredients and place the filling into a baking dish. (This can be done with frozen fruit, toss with other ingredients and bake, but you will have to watch your cooking time.)

In a medium sized mixing bowl, combine all the ingredients for the topping. Mix until the oats and seeds are evenly moist. Spoon this mixture over top of the filling and place in a preheated oven and bake for 30 to 40 minutes or until the topping is brown and the fruit is tender. Serve warm, if desired. Makes 4 dessert servings.

Kelly’s Gluten-Free Gingerbread Cookies

This recipe started out with the intention of testing a recipe I had found on celiac.com and ended up a little different. My four-year-old was helping me with the measuring and before I knew it we had doubled the applesauce and oil measurements. I subsequently ended up doubling the flour to compensate and decided to just go with the flow. I'm glad that I did. We ended up with a cookie that was lower in sugar yet still packed a gingery punch because of the fresh grated ginger. This was one cookie mess up that I think I'll keep. It made for cute ginger bread men too. However, if you prefer the darker and more traditional looking ginger bread men, I'd suggest using molasses instead of the brown rice syrup. Enjoy.

Ingredients:

(Metric measurements are by volume)

2 ½ cups/600ml brown rice flour
1/8 tsp/1ml whole cloves - milled in coffee grinder with rice
1 cup/235ml potato starch
1/2 tsp/2.5ml baking soda
1 tsp/5ml cream of tartar
1 1/2 tsp/7.5ml guar gum
1 tsp/5ml cinnamon
1/8 tsp/1ml sea salt

2 tsps/10ml grated fresh ginger
½ cup/120ml unsweetened applesauce
½ cup/120ml oil
½ cup /120ml brown sugar
½ cup/120ml brown rice syrup

1 tbsp/15ml flax seed-milled
3 tbsp /45ml hot water


Combine the flax seed meal and hot water and set aside for 10 minutes.

Combine the brown rice flour, baking soda, cream of tartar, guar gum, dry spices, and salt; mix well using a hand mixer or whisk.

In a food processor, mix the oil, applesauce, sugar, ginger, flax mix, and syrup together. Add to the flour mixture and mix until combined. Cover with wax paper and refrigerate for at least one hour.

Roll dough out on lightly 'floured' surface using more potato starch. Roll dough until it is 1/4 inch in thickness and cut into desired shapes. Transfer to a cookie sheet (or a baking stone preheated with the oven) and bake at 375 degrees Fahrenheit for 15 minutes. Cool on a wire rack before decorating.

Store in an airtight container. These freeze well and are soft enough that they can be eaten right out of the freezer. Makes 5 dozen gingerbread men.

Inspired Okara Pancakes (Hotcakes)

Hot off the pan.

This recipe came by way of some inspiration from fellow blogger, Hiroyuki of Japan. He's been playing with some different ways to use okara (the leftover bean mash from tofu making) so I played with the pancake recipe he had recently posted for Okara Pancakes.

He used a pancake mix, but I just took my pancake recipe and played with the amounts a little bit. They turned out good, as I had sweetened them up for the kids. However, I think they would be really good without the added sugar and and topped with adzuki bean paste instead of my usual brown rice syrup.

Filled with chocolate chips for one boy.

Inspired Okara Pancakes (Hotcakes)
(all amounts are by volume)

1 cup/235ml fresh made okara
1 cup/235ml brown rice flour
1/2 cup/120ml applesauce
1 tbsp/15ml brown sugar
1/2 tsp/2.5ml salt
1 tsp/5ml cream of tartar
1/2 tsp/2.5ml baking soda
1 tsp/5ml guar gum
2 tbsp/30ml flax seed-milled in coffee grinder
6 tbsp/90ml hot water
2 cups/470ml plain hemp milk or milk of choice


Combine flax seed and hot water in a small bowl and set aside (or use 2 large eggs if you prefer).

Combine all dry ingredients and blend well, making sure to break up any lumps in the brown sugar. Add in the okara, flax seed mixture, applesauce, and the hemp milk. Blend well for 1-2 minutes.

Pour out on a hot and oiled pan or griddle (I use cast iron). This is a good place to add in chocolate chips or blueberries. Prepare as you would any other pancake and enjoy.

I'll let you know if I do make the adzuki bean version.

Kelly

Gluten Free Snickerdoodles

Ever since I became a vegan baker, meaning no eggs and no dairy, I have been longing to make a decent snickerdoodle. The classic version often calls for lots of butter and eggs that causes these cookies to puff up and spread out, which gives them their traditional cracks and cake like center. Until recently, I have not been brave enough to tackle this allergen ridden goodie and I had resigned myself to having children that would never know about this cinnamony treat. Until now.


After playing successfully with quinoa flour in my sugar cookie baking, I decided to play with my recipe to make a more cake like cookie vs. the shaped variety. (At least some good comes from pantry cleaning cookie batches, where all your grain bins are frightfully low and you need to use the remnants up in one way or another.) Quinoa always gives my pancakes a fluffier texture and I was hoping that my cookies would have the same feel to them. Thus the following cookie recipe was born. These cookies are quiet light and airy in the center and came out excellent even without the cinnamon sugar coating (made especially for those in my house who don't like cinnamon). So if you have been craving this childhood treat since going gluten free, at least take an afternoon to try these.

Kelly’s Snickerdoodles

Ingredients:

¾ cup/180ml* quinoa flour

¾ cup/180ml brown rice flour

1 cup/235ml arrowroot starch or potato starch

1 cup/235ml golden brown sugar

1 tsp/5ml gaur gum

1 tsp/5ml cream of tartar

½ tsp/2.5ml baking soda

1 tsp/5ml sea salt

1 tablespoon/15ml flax seed-milled

3 tablespoons/45ml hot water

½ cup/120ml applesauce

½ cup/120ml oil

2 tsp/10ml vanilla extract

Topping:

½ cup/120ml brown sugar

1 tsp/5ml arrowroot starch/potato starch

1 tablespoon/15ml cinnamon

In a food processor, blend together the topping ingredients. Remove from food processor and set aside.

Combine the milled flax seed and hot water in a small bowl, mix and set aside.

In a large bowl, combine all the dry ingredients including sugar and whisk or blend together using a hand mixer, making sure to break up any lumps in the brown sugar as you do so.

In the food processor, add in the applesauce, oil, and vanilla. Whip for a few minutes until it is white and well blended. Add this mixture to the dry ingredients. Add in flax seed and water and blend well for a couple of minutes or until well combined.

Place this in the refrigerator between 15 minutes to 4 hours. The longer it sets, the more the flours soak up the other flavors.

Preheat the oven to 375 Fahrenheit. If using a baking stone, preheat it with the oven. Take a teaspoon and scoop out a small amount of dough. Using damp, not dripping wet, hands, roll the dough into a ball. Place the ball into the topping mixture and cover completely with the cinnamon sugar. Place on the baking stone and pat down just a bit. Continue this process until the baking stone is full then place it in the oven and bake for 15 minutes. Recipe makes about 3 dozen. Enjoy.

*All measurements are in volume, not by weight.