A visit to your local WHOLE FOODS MARKET
We recently moved to Colorado where they have these wonderful Whole Food market stores. If you are one in your area and haven’t checked them out yet set aside some time because once you are there there are so many things to look at. Most of their Gluten free items are labeled so they are easy to see. I was amazed at all they had to offer but not at cheap prices. It shows that if you want to eat healthy there is a cost. http://2momsintheraw.com/ this website was great for gluten free items. And more from the Laughing Giraffe http://www.thelaughinggiraffe.com/ . Bring your pocket book because there are items there on the gluten free list you will want to try, but isn’t your child worth it?
I couldn’t leave with out a recipe post. When you visit the laughing giraffe website you can see all the different versions of coconut macroons they carry. Wouldn’t it be easy to make some of your own and add fun ingredients?
http://vegetarian.about.com/od/vegancookierecipes/Vegan_Cookie_Recipes.htm is a website to make vegan recipes. Some of these recipes are not gluten free but you can scroll down to find the macroon one. There is only 3 ingredients.
Ingredients:
- 8 medium sized dates
- 1 banana
- 1 1/2 cups coconut flakes
Preparation:
Remove the pits from dates.
Place ingredients in a food processor, and process until smooth.
Depending on the size of the dates and the ripeness of the bananas, you may need to add more or less coconut to get the right consistency. Mixture should be moist, but not gooey.
Bake at 325 degrees 10-15 minutes, until done. Cookies will be soft, but should cook enough to have a golden brown bottom and hold togther well.
Note: Dates do contain a fair amount of natural sugar, but this recipe contains no refined or white sugar. Also, to be truly sugar-free, make sure the coconut flakes you are using do not have any added sugar. You may need to shop for sugar-free coconut flakes at a natural foods store.
| Macaroon Crispies Ingredients: | |
| 2 | Egg whites |
| 1 c | Sugar |
| 1 ts | Vanilla |
| 1/2 ts | Coconut extract |
| 1/2 c | Chopped walnuts |
| 2 c | Dry cereal (corn flakes, |
| rice crisps) | |
Macaroon Crispies Instructions:
Servings: 40 cookies In a large bowl, beat egg whites.
Gradually add sugar, continue beating until fluffy.
Add vanilla, coconut extract, walnuts and cereal.
Blend all ingredients.
Drop by teaspoonfuls onto nonstick baking sheet.
Bake at 400 deg until cookies are lightly browned.
Variation: use chopped almonds and almond extractNote* A baker suggested 300 degrees for 10 minutes. Oven temperatures do vary.More from Land o’ Lakes
http://www.landolakes.com/mealIdeas/gluten-free-cookie-recipes.cfm
| CHERRY DATE SKILLET COOKIES | 
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| 1 | cup LAND O LAKES® Butter | |
| 1 | cup firmly packed brown sugar | |
| 1 | (8-ounce) package chopped dates | |
| 1 | egg | |
| 3 | cups crisp rice cereal | |
| 4 | cups sweetened flaked coconut | |
| 1/2 | cup chopped maraschino cherries, drained | |
| 1 | tablespoon vanilla |
Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute.
Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes.
Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.
Recipe Tip
Substitute gluten-free crisp rice cereal and gluten-free vanilla when making this recipe gluten-free.
