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327
yields 3 dozen
cookies & snacks RECIPE NOTE For those of your choice can be used. allergic to soy, any chopped nut until the treats are light brown. sheet and bake for 20 minutes or spoonful onto the lined cookie nuts and cereal. ey, and carob powder. Fold in the peaks form. Add the vanilla, hon- beat the egg whites until soft cookie sheet with baking paper. 3. Drop the mixture by the tea- 2. In the bowl of an electric mixer, 1. Preheat the oven to 300˚ F. Line a 5 cups crisped rice cereal ½ cup soya nuts (

yields 10–12 servings
GRANOLA
Sprinkle over yogurt or serve with milk or a milk substitute.

4 cups puffed rice 1. Preheat the oven to 275˚ F. Line a cookie sheet with
1 cup shredded coconut baking paper.
1 cup slivered almonds 2. In a large bowl, combine the puffed rice, coconut, almonds,
½ cup shelled sunflower seeds sunflower seeds, flax meal, and oats or kasha. yields 2 cups
½ cup flax meal (optional) 3. Add the oil, honey, and vanilla or cinnamon, and toss to coat
3 cups gluten-free oats or with the dry ingredients.
½ cups buckwheat groats 4. Spread the mixture onto a lined cookie sheet and bake for ROSEMARY PECANS
(whole-granulation kasha) 30 minutes. Stir the granola and bake until lightly browned, 2 cups roasted pecans (p. 334)
1 cup oil another 20–30 minutes. Add the cranberries, if desired, and 2 tablespoons coconut oil
1 cup honey toss once again to prevent lumps. Granola will turn crisp when 2 teaspoons dried rosemary
1 teaspoon vanilla extract or cooled. 1 teaspoon sea salt
¼ teaspoon cinnamon ½ teaspoon cayenne pepper
1 cup dried cranberries (optional)
1. Preheat the oven to 350˚ F.
2. In a saucepan, melt the coconut

GLUTEN-FREE EGG KICHEL yields 40 kichels oil with the rosemary, salt, and
cayenne pepper. Toss with the
3 eggs, beaten 1. Preheat the oven to 350˚ F. pecans.
2 tablespoons sugar 2. In the bowl of an electric mixer, combine all the in- 3. Spread onto a lined baking pan
Pinch of salt gredients well. The dough will be sticky. and bake at 350˚ F for 10 minutes.
½ cup oil 3. Cut two pieces of baking paper to the size of a cookie sheet. Let cool and store in an airtight
1¾ cups potato starch Place the dough between the two pieces of paper and roll out container in the refrigerator.
the dough ¼ inch thick.
4. Peel the top piece of baking paper off the dough and transfer
VARIATION If sweet
kichels are desired, sprinkle the bottom paper with the dough onto a cookie sheet.
the dough with 2 table- 5. Bake for 10 minutes. Remove from the oven and cut the dough
spoons sugar just before into 2-inch squares with a knife or pizza cutter. Bake an addi-
baking. tional 30 minutes.

The turmeric, a tropical root
related to ginger, gives these
crisps their yellow color.
326 HEALTHY EVER AFTER 335