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yields 5 dozen
cookies & snacks minutes. temperature to 350˚ F. Bake for 15 onto the lined cookie sheets. circles, or diamonds and place and cut the dough into squares, the top sheet of baking paper the dough ¼ inch thick. Peel off two pieces of paper and roll out Place the dough between the per to the size of a cookie sheet. very sticky. form a dough. The dough will be paper. two cookie sheets with baking 4. Place in the oven and reduce the 3. Cut two pieces of baking pa- 2. Combine all the ingredients

SPELT RUGELACH yields 48 rugelach FLUFFY WHITE SPELT HONEY COOKIES yields 100 cookies
3 cups whole spelt flour PRUNE FILLING HONEY NUT FILLING The perfect cookie for the Rosh HaShanah season. Kids will enjoy helping you roll the cookie
3 cups white spelt flour ¾ cup prune jam (lekvar) Honey dough into balls and then eating their creations once baked.
1 cup coconut or any other oil or sugar-free fruit jam Ground nuts ¾ cup honey 1. Beat the honey with the oil, eggs, and sugar.
1¼ cups apple cider or 1¼ cups ¼ cup flour (see recipe note) Cinnamon 1 cup virgin coconut oil 2. Combine the baking powder, baking soda, salt, cinnamon,
water plus ½ teaspoon white 5 eggs, beaten ground cloves, and flour. Add the dry ingredients to the honey
stevia powder APPLE CINNAMON FILLING CAROB FILLING 1 cup sugar mixture and mix well. Refrigerate for 2 hours.
1 teaspoon sea salt ½ cup honey or rice syrup Oil 1 tablespoon baking powder 3. Preheat the oven to 350˚ F. Line two cookie sheets with baking
2 tablespoons sesame butter ½ cup apple spread ½ cup carob powder ¾ tablespoon baking soda paper.
(tahini) or 2 eggs 1 tablespoon cinnamon 1 teaspoon cinnamon Dash of salt 4. With greased hands, form the dough into 1-inch balls. Place 2
1 teaspoon baking soda 5 tablespoons flour 1 cup confectioners’ sugar 1 tablespoon cinnamon inches apart on the lined cookie sheets and bake for 12 min-
1 tablespoon flour Dash of ground cloves (optional) utes.
6 cups white spelt flour
1. In the bowl of an electric mixer, combine the flours, oil, cider or water and stevia, salt, tahini or eggs,
and baking soda until a smooth dough is formed.
2. Divide the dough in half. Working with one half at a time, roll out the dough on a floured surface. yields 30 cookies
3. Preheat the oven to 350˚ F. Line a cookie sheet with baking paper. BIRD’S NEST COOKIES
4. Combine the ingredients of the desired filling and spread over the sheet of dough. If you are using These tasty, crispy cookies are a snap to make and provide more nutrients than the
the honey nut filling, brush the sheet of dough with the honey, then sprinkle with the ground nuts commercial variety.
and cinnamon. If you are using the carob filling, brush the dough with the oil. Combine the rest of 1 cup ground almonds 1. Preheat the oven to 350˚ F. Line a cookie sheet with baking
the carob filling ingredients and sprinkle over the oiled dough. 1 cup ground oats or oat bran paper.
5. Cut the dough into 24 triangles and roll up, jelly-roll style, into crescents, or roll the dough jelly-roll 1 cup whole wheat or spelt flour 2. In a large bowl, combine the almonds, oats, flour, cinnamon,
style and slice. Place on the lined cookie sheet and bake for 25 minutes. Repeat with the other half ¼ teaspoon cinnamon salt, oil, and rice syrup or honey with a wooden spoon.
of the dough. Pinch of sea salt 3. Form the batter into balls the size of a tablespoon and flatten

½ cup oil with the palms of the hands. Place on the lined cookie sheet.
RECIPE NOTE The flour in the fillings absorbs the liquid, ½ cup rice syrup or honey 4. If using the jam, combine with the 2 tablespoons flour (this
preventing the filling from leaking out of the rugelach while (for more sweetness) will ensure the jam won’t leak out of the cookie). Indent the
baking. ½ cup sugar-free fruit jam center of each cookie with your thumb and fill each indenta-

and 2 tablespoons flour tion with 1 teaspoon of jam, or place 3 carob chips into the
or ½ cup carob chips indentation (see photo on p. 314). Bake for 20 minutes.

310 HEALTHY EVER AFTER harden when cooled. flatten. sheet at least 2 inches apart and balls. Place on the lined cookie cookie sheet with baking paper. well. Set aside for 1 hour. the dry ingredients and combine monds, and brown sugar. namon, ground coconut or al- the flour, salt, baking soda, cin- liquefied (optional) almonds 5. Bake for 15 minutes. Cookies will 4. Form the cookie dough into 1-inch 3. Preheat the oven to 350˚ F. Line a 2. Add the coconut oil and honey to 1. In a large mixi

307

or wheat flour

yields 40 crisps