Gluten free sugar cookies

decorated cut out

Fun gluten free cut out cookies

What kid doesn’t like to do cut out cookies?  Decorating this is time honoured tradition.

Being gluten free shouldn’t change that.  We have been using this recipe for quite a few years now.

You will need to whisk together:

  •  1 1/2 cups amaranth flour
  • 1/2 cup arrowroot or tapioca flour
  • 1 cup gluten free icing/powdered sugar
  • 1 tsp xanthum gum
  • 1 tsp baking powder
  • pinch of salt

Then you will need to cut in 1 cup of butter (cold) that’s been cut into pieces (I imagine that you could use coconut oil for this, I just haven’t tried it yet).  I use my pastry cutter for this part.

Once it’s ‘sandy’ in texture, add in:

  • 1 tsp egg replacer whisked into 2 Tbsp warm water (or use one room temperature egg)
  • 1 Tbsp (maybe a smidge more) of milk (I use unsweetened coconut)
  • 1 tsp vanilla
cut out dough

It’s a soft dough

The dough will be smooth and soft.

Divide the dough into 2-3 pieces and roll out between waxed paper.  You want it about 1/8″ thick, like a pastry.

cut out disk 2

Make 2 or 3 of these disks

Place the disks in the freezer for about 10 minutes.  If you skip this step, the dough is impossible to work with.

Once out of the freezer, work quickly with your cutters to cut out the cookies.  Place the cut out’s on a parchment paper lined cookie sheet.

cutting out cut outs

Patrick loves this part. Work quickly!

Place the cut out cookies into the freezer while you pre heat the oven to 350 F.

Bake the cookies for 10-12 minutes.  Keep an eye on them, they go from golden to burnt quickly!

Let the cookies cool completely and then have a blast decorating!

cooking cut outs

Cool before icing


Gluten free, vegan (yet delicious) Zucchini cookies

With zucchini in abundance this time of year, here is another recipe to try out.

Chewy and delicious!

Chewy and delicious!

This makes A LOT of cookies because when there is too much zucchini you need recipes that call for a lot of zucchini.  They are chewy, moist, and filling.  I have served them to many gluten-eating people (including children) and they ask for another.  That says they are GOOOOD

Zuc cookie ingredients

Oats, zucchini, buckwheat flour, oh yeah!

Zuc cookie batter

It’s a thick batter


  • 1 1/2 cups each: sorghum flour and starch of choice (arrowroot, tapioca, potato)
  • 1 cup buckwheat flour (light or dark)
  • 2 tsp each: xanthum gum and baking soda
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups white sugar
  • 1 cup brown sugar
  • 4 cups rolled oats
  • 2 cups quick cook oats (helps with the chewy factor)
  • 1 cup olive oil (you could do coconut oil if you prefer or butter for non vegans)
  • 4 tsp egg replacer whisked into 8 Tbsp warm water (or 4 eggs)
  • 1 Tbsp vanilla
  • 3 cups shredded zucchini (I leave peel on and I squeeze the liquid out through a tea towel or cheese cloth)
  • 1 cup chocolate chips
  • 1 cup raisins

What to do:

  • Preheat the oven to 350 F
  • Line 4 cookie sheets with parchment paper
  • In a large bowl, whisk together the flours, starches, xanthum gum, cinnamon, salt, and baking soda.
  • Stir in the oats
  • In a separate bowl, whisk the egg replacer and water.  Add the olive oil, vanilla, and sugar.  Mix in the zucchini.
  • Add wet ingredients to the dry and combine.
  • Mix in the chips and raisins.
  • Using a tablespoon, drop batter onto parchment paper.  These cookies don’t spread a whole lot so you can fit quite a few on one sheet.
  • Bake in the centre of a hot oven for about 15 minutes (the bottoms and edges will start to brown)
  • This makes 5-6 dozen cookies. They freeze very well for future enjoyment.


Breakfast Ideas for the Sensitive Person

One of my patients just had her food allergy testing done and discovered she is sensitive to dairy, gluten and eggs. She feels much better avoiding these foods now however breakfast is tricky. If you can’t have eggs, yogurt, etc, what can she eat?

Here are a few links that I found helpful:

Take a look and let me know if you find any favourites!

Asparagus Soup

1 tbsp of coconut oil

3 green onions, sliced – fresh from the garden!

3 small red potatoes, cubed– organic preferred

¾ of a bunch of asparagus, cleaned, broken into pieces

1 quart of organic chicken broth

½ cup of water


Melt coconut oil in soup pot over medium heat

Saute onions in pot

Add red potatoes, chicken broth, and water, bring to boil

Add asparagus when potatoes almost tender.

Blend with hand blender, food processor or blender. I kept the tips out of the blender step (that’s why you see chunks in the soup pot!)


asparagus 2aspargus 3asparagus 1

Mango Coconut Breakfast

Here’s what I made for breakfast last week.


I had leftover brown basmati rice in the fridge as well as some cut up mango. I mixed it with shredding coconut and almond milk. Warmed it in a pot over the stove and voila!

Gluten-free, dairy-free, elimination diet friendly!

Gluten-free, egg-free, pancakes

I am so happy to share a pancake recipe with you.  I have made a lot of pancakes in the last year and a half and none of them have been worth sharing.

These ones have become a Sunday tradition in our house.  They turn out wonderfully each time that I make them.  As usual, I started out with a Gluten Free Goddess recipe.  This one didn’t need much playing with at all.

In a mixing bowl, whisk together:

– 1 3/4 cup sorghum flour

– 1/4 cup each millet flour, almond flour, and tapioca starch

– 1 1/2 tsp baking powder

– 3/4 tsp each salt and xanthum gum

Add the wet ingredients and beat well to a smooth batter:

– 1 cup each water and milk (I use almond milk)

– egg replacer for 2 eggs (I use the egg replacer instead of ground flax in this one.  The flax made them gummy)

– 4 Tbsp canola oil

– 1 Tbsp agave nectar

– 1 tsp each vanilla and almond extract

Keep the batter well mixed and add water or milk if it thickens as you cook them.