This is a gluten free pumpkin cookie recipe (breakfast cookies). Chris and I call these kinds of healthy snack cookies “pucks” 🙂 Ingredients: Makes 10-12 large cookies 1/4 cup canned pumpkin puree 1/2 cup almond butter (or organic peanut butter) 1/2 cup honey 1tsp vanilla or almond extract 1cup almond meal/flour or oat flour (grind oats into flour in blender) 1 tsp ground cinnamon 1/4 tsp baking soda (use home made baking soda to avoid aluminum!) 1 cup raisins (or any cran-raisins or dried blueberries) Note: Alternatively you could use 1/2 raisins and 1/2 c nuts. Or you could use chocolate chips in case of either, but my guy is health conscious…
Garlic and Vinegar Kale Chips (Sept 2013 – Yum!) Preheat oven to 200 degrees. Toss the kale with 1 tablespoon of olive oil and 1 tablespoon of vinegar. Sprinkle 1 tablespoon of garlic and parsley seasoning, or your choice of seasoning on top. Give the kale another toss to coat the kale in seasoning. Spread the kale evenly across a baking sheet. Sprinkle extra seasoning on top. Note: Another recipe says you can bake for 15 to 20 minutes at 300 degrees – could try that too.