Healthy Slow COoking
The most important thing is that you cook them long enough to dry them out well, or you’ll need to store some in the fridge or freezer so they don’t get moldy before you use them.
Ingredients:
– 1- inch piece fresh ginger – 1/2 cup water – 1 cup fresh cranberries – 1 cup pumpkin puree – 1/4 cup ground flax seed mixed with 1/2 cup warm water – 1/2 cup melted coconut oil – 2 teaspoons cinnamon – 4 cups rolled oats – 2 cups whole wheat flour – 2 teaspoons baking soda – 2 cups brown rice flour, or additional whole wheat flour
Instructions
1. Add the ginger and water to your blender and blend. Add the cranberries and blend again. 2. Add the ginger-cranberry mixture to a mixer along with the pumpkin puree, flax mixture, melted coconut oil, and cinnamon. Mix well.
Add in the oats and mix, then add in the whole wheat flour and baking soda then mix again. Add in the brown rice flour a cup at a time until the mixture is thick like a wet clay. (You can use extra whole wheat flour in place of the brown rice flour).
Sprinkle some extra flour on a large cutting board and take ¼ of the dough and roll it out flat. Use your favorite cookie cutters to cut out shapes in the dough and place them on the prepared baking tray.
Bake 15 to 20 minutes depending on the size cookies you make. Mainly you want them to be very dry so they store well, but not burnt.
Ready for Halloween? I've got some great recipes for you in my ebook!