Eat Away Illness and Iron Warrior Gingersnap Cookies

A HUGE thank you to the 33 people who attended my first Rusty MacDonald Library presentation. 5 Steps to Boost Your Energy seemed to touch a nerve! Participants sampled Iron Warrior cookies (to boost iron levels in the body), Orange Cashew Spread on apple slices, and Cilantro Pesto on brown rice crackers. The cookies and the Eatmore Bars that flew off the plate were both excellent energy bars containing all of the amino acids (protein). I promise to make more Eatmores in the future! (see picture)

The gift cards were well received, and I look forward to offering these again, helping to promote whole food vendors and producers. Thank you to Intuitive Path Superfoods, and Northern Vigor Berries. A giant hug to my wonderful assistant and partner in healing, Margot, for all of her hard work and her ideas in helping to make this evening so successful.

As requested by so many in the group, my next topic will be Natural Tips and Tricks for Healing. The auditorium at the Rusty MacDonald Library has been booked for April 12th, and the presentation will again be from 7:00p.m. to 8:00p.m.

I greatly appreciate any comments on the above presentation and/or the recipe below.

Iron Warrior Gingersnap Cookies
This wonderful addition to our diet was given to me by one of my favorite people, Leslie, who designed it to get iron into her son’s diet to help with his healing. I have changed it somewhat. Feel free to substitute your own preferences for flour. I used chickpea flour, buckwheat flour, and a small amount of coconut flour in the batch I served March 15th.

If you like a crispy gingersnap, use the coconut oil as a solid. If you like them softer, melt the coconut oil before using, and maybe add a little filtered water to the finished batter to make a moist batter that you drop by spoonful. I like them both ways.

1/3 cup coconut oil

½ cup coconut sugar or ½ cup melted honey (increase flour ½ cup if using honey)

2 eggs

1 cup unrefined black strap molasses

3 cups flour mix (1 cup chickpea flour, 1 cup buckwheat flour, 1 cup brown rice flour or spelt if gluten is tolerated)

1 ½ tsp ground ginger

1 tsp baking soda

1 tsp ground cloves

1 ½ tsp cinnamon

Pinch of salt

Cream oil with sugar; beat in egg(s) and molasses. In a separate bowl, mix flours, spices, baking soda; stir flour mix into sugar/oil mixture to form stiff dough. If too moist, add some more br. rice flour.

Roll dough into 1 inch balls or drop by tablespoon. (dip 1 side of ball into coconut sugar if desired) Place 2 inches apart on parchment paper lined baking sheets. Flatten with a fork for a stiff batter.

Bake at 350 F until edges are light golden brown about 12 minutes. Let cool for 5 minutes before removing to rack to cool. Freeze well. Makes approximately 3 dozen amazing cookies

More posts to follow with the Orange Cashew Spread!

Paulette Millis
Author, Speaker & Registered Nutritional Consultant


One Response to Eat Away Illness and Iron Warrior Gingersnap Cookies

  1. Ann Kinzel says:

    They were so tasty, and yet so healthy!

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