Since removing gluten from my kitchen many, many years ago, my Christmas Baking has suffered 😦 Until this year!

I found a recipe for sweet and spicy nuts and gave them a go; they’re good, but I think I’m going to switch back to my Mumma’s for the next batch:

1/2 tsp Salt
1 1/2 tsp Cumin
1/4 tsp Cayenne
1 Tbsp Sugar

3 Tbsp Oil
2 C Nuts (my mum uses Almonds, but I think Pecans lend themselves well to everything so a mix could be good too)
1/2 C Sugar

1. Combine first four ingredients and set aside
2. In a pot, caramelize the last three ingredients and keep them moving; remove from heat
3. Add the spice mixture into the warm
4. While still hot, empty onto two cookie sheets (parchment-lined) while spreading and separating
5. Allow to cool

I also found…are you ready for this? Gluten-free (and healthy) Ginger Cookies! Cue the gasps! They’re not quite the same, but they’ll do (as the half-eaten batch sitting in my kitchen will tell you).

You may have caught on that, even when I’m baking, I don’t like to follow recipes word for word, but I did with this one. The edges turned out fantastic; I just need to figure out how to make that happen all the way through the cookie…

1 C Oat Flour (just grind oats to flour in blender – I used the food processor attachment of my hand blender)
1/2 Cup Almond Meal (just grind raw almonds in blender)
1 tsp Baking Soda
1 tsp Ground Ginger
1/2 tsp Cinnamon
1/4 tsp Sea Salt
1/4 C Stevia baking formula (or 6 packets of stevia – I used the packets)
1/4 C Brown Sugar

2 Tbsp Molasses
3 Tbsp Butter, softened (if you have to be dairy free, use margarine, but butter will produce a better result)
2 Tbsp Unsweetened Applesauce
2 Egg Whites (I used 4 Tbsp)

1. Mix dry (to Brown Sugar)
2. Mix wet
3. Mix together
4. Spoon (very liquidy dollops) onto Parchment-lined baking sheet
5. Bake at 350 for 10 minutes (I rotated at the half-way mark)
6. Let cool

I found the middles of these cookies to be slightly dry, but as far as a gluten-free healthy cookie is concerned, these are good!