Thankfulness and Raw Pumpkin Cheesecake!!!

Happy Day of Thankfulness!!!!

I hosted Thanksgiving for the very first time this year! I completely enjoyed myself and the whole process. We set up the living room all opened up, and realized how wonderful it was to have all this space! Our kitchen/living room area is all open, and I love it. It is now still left open.

We had my mother and father in law over, whom I absolutely adore. We also had my mother in laws brother and their two children whom are married, with their families. It was perfect. The children played nicely and we were able to connect and have rich conversation. We talked about God, and what ever else was going on in our lives. They are all people that can relax and make you laugh. So we laughed, and we ate.

I prepared the turkey (this is a turkey that was loved and I took care of in every step of the way). I also made some amazing stuffing (yep, I was even surprised how well it came out!). I made some gluten free cornbread (sooo good!) and spelt rolls. I also made a couple of raw cheesecakes.

I really like making the raw cheesecakes. They are extremely easy, you can substitute sweeteners. I love how simple raw treats usually are. So I am posting this recipe because it was requested by a few of my dear family members.

Pumpkin/Vanilla Cheesecake

soak 2c of cashews for at least 2 hours.
I make two layers of flavors. In a spring foam pan sprinkle the bottom with unsweetened coconut flakes. I crush (you can use a food processor) walnuts and add a pinch of salt and some raisins and spread them as the crust. 

split the cashews 1 1/2 cups of the cashews and set aside the other 1/2 c ... in a high powered blender add to make your vanilla layer

1 1/2c soaked cashews
pinch of salt
half a fresh lemon juice squeezed
1/2 c agave
1T vanilla extract..........Blend........
slowly add 1/2c of melted extra virgin coconut oil

mix for a minute, until a smooth puree....
pour into the prepared spring foam pan.

with the rest of the cashews, pour in the blender
*I love to buy an organic pumpkin, or grow one, in early fall at the farmers market, and prepare it for this...very simple, just cut in half, poke holes with fork, set on cookie sheet, bake on 350 for a half hour, check to see if it's done*

1/2c of cashews
2c of pumpkin pulp or puree
1T of ground cinnamon
1t of ground nutmeg
1/2 c of agave

pour on top and let set in the freezer........

This year, I am doing something different. Instead of buying gifts, I will be making all the gifts that I give. I am kinda finding it freeing to not have to try soooo hard to find some "perfect gift", instead, out of love, I will make something that I hope the recipient likes. I have a few more things to make, then I will be done.

May we all discover how much richer it is to give than to receive. How much joy there is in finding gratitude, no matter where we are, or what we have. How great this short life can be. Pin It Now!

The Best Homemade Raw Ice Cream...EVA!

Bella and I

I am still waiting for the paperwork to go through. Paper work that says I'm a Romanian. Paperwork that says I have a current green card, in a sense, it says I'm currently adopted by America. Both countries are not moving fast enough for me:(

Today it was -9 in town. As I drove around running various errands (and getting my neck adjusted, big shout out to my favorite chiropractic clinic in town, probably in U.S).... I started day dreaming about living somewhere where we could farm all year round. The grocery store produce holds no lure for me. I look at it, wonder how long it's been since it was harvested, where it was harvested... how come it's not dead yet?? And then I think about how a few months ago, I was getting my greens from the ground. It all sounds like heaven. A place where we could just grow what we eat, and live without going anywhere else. The whole hippie movement was on to something. Maybe someday I'll be posting a blog from the middle of no where....a nowhere that is my heaven on earth.

In mommy news, the kids are growing. Zaya has a cough that is persistent, and is refusing to go away! I have started him on a new round of echinacea tincture. There are several nasty bugs going around.

Bella has had several allergic reactions. It has me a little perplexed. Her back turns itchy and it looks like she went through poison ivy. I want to have all of us go through allergy testing, she may be the first one we pay to go through. She has also decided that coats and winter gear are not her "thing", neither are socks. I am waiting and watching to see if wisdom comes to her, so far it hasn't. She simply insists, through chattering teeth (read above for temps here) that she is NOT cold!

Isaac is doing marvelous in school. When we eat dinner together, we all take turns telling everyone our favorite part of our day, and our least favorite part. Isaac favorite part was going to school! It is simply shocking! It warms my mommy heart. This is the first time he has ever talked about school....to see him thriving in school is amazing. I will not go back to how it's been in previous years...watching him fumble his way through school, learning very little, dealing with constant tantrums, having to fight with him about going.... Now that I know how it can be, I will not go backwards.

I am going to share with you my family's favorite quick dessert. The kids love this. Rip from this cookbook shared this simple idea on an episode of a show, I don't remember any of the specifics, but the idea stuck and we've added ingredients to make whatever flavor "ice cream" we've wanted! One of my favorites this summer was Alaskan blueberries. I am a junkie for those berries.

So what am I talking about? Our houses version of "ice cream". We simply buy an abundance of bananas in our house (they never are wasted!). I peel them, and freeze them. When they're frozen and we are craving sweets, I pull them out of the freezer and usually we make this version of ice cream in my vita mix. I know that you can use a regular blender, as well.

B'Nana Peanut Butter Chocolate Chip "Ice Cream"

3 frozen bananas
1T of vanilla extract (I love making my own)
1/4 c of nut milk (I use coconut)

2T of peanut butter (yes, you can use a different nut butter, like almond)
1/2-1c of mini chocolate chips

Add caption

In your blender start with all ingredients, once blended add your chocolate chips...it will blend them slightly and give you a great texture.

Please make your own combinations and try them out! For a completely raw dessert, just do bananas!

OH!! also wanted to add, I have a very special lady coming over tomorrow to help me with this blog! I know nothing about how to make it better, and she is willing to barter with me for her talented services!!! I am thrilled and excited to see how we can make it more visually enticing. My hope is also to be able to have access to previous recipes and posts, in categories! We shall see :)

Hope everyone had a safe Halloween! Pin It Now!

Grain-less, Gluten Free, Vegan, Uh-maze-ing Scones

this cracks me up! Big shout out to my friend Kristine who I got this from....

Oh Happy Halloween everybody! I must be candid....this is my least liked of all the holidays. I know, I know.... I have a whole lot of people that enjoy dressing up, and getting candy. But I remember being terrified as a child. It seemed frightening to me that grown ups dress up and try to scare kids. As a child, I hated that it was dark out, and going to stranger's houses, but I did like the candy! Halloween is not celebrated in Romania we celebrated the day of the dead, I have some hazy memories of the day. Massive amounts of people would migrate to cemeteries and put flowers and candles around the graves of loved ones. Though the roots of the holiday are just as creepy, as a child, seeing all those hundreds of candles in the dark, and remembering our elders, hearing stories of who they were.....well, it was way less scary.

My displeasure with the massive amounts of candy given to my children on this day, has increased every year. So this year, instead of trick-or-treating, we did a family party. What's a family party? Well, we sort of made it up. I got the kids each a small toy (legos for the boys and some fairy figurine for Bella) along with a chocolate bar (I love enjoy life's)and an organic lollipop. The all had to perform for Grandma Mary, Toby, and I. We set up a stage, complete with a microphone and speaker. We had a blast, and still got too much sugar! I made some donuts (yes, I'll post the recipe sometime) and we ended it with us all dancing. Much better than trick or treating. It will be a tradition. I decided to wear the very same costume, this year, that I wore 11 years ago, the first day that Toby referred to me as "his girlfriend". It still fits :)

Mommy the school girl (there's a sentimental story to that), Bella the purple princes, Zaya the little ninja, Isaac Darth Vader, and Daddy the big ninja!

I make scones once in a while. They have vegetable shortening, so it is more of a treat than something that I consider healthy. Nonetheless, it's super easy to have handy on those morning when we are running late. And my oldest, and the most difficult to feed, Isaac likes the chocolate chip version, so I make em from time to time.

What I love about these scones is that I can make them with anything. It is the great thing about scones! add fruit to the batter or chocolate chips....or lemon shaving and poppy seeds. The different flavors are a very long list. I also use a scone tray it's cast iron with a coat of non stick (yes, I know). I find it helpful in gluten free baking to have a mold, because often times the batter is runny.

This recipe has no xanthan gum, which i prefer. I made this one with thinly sliced apples that I poured some lemon juice and mixed some coconut crystals with cinnamon powder and then just topped it off on the scone before putting it in the oven, I also sprinkle more coconut palm sugar on top (same thing as the coconut crystals)....because I believe in using less sugar in the batter, and just sprinkling on top. You taste it better.

Gluten Free Vegan Chocolate Chip Scones!

Preheat oven to 400
prepare scone dish (or baking pan)

dry ingredients
1/2 c of garbonzo/fava bean flour (you can use bob's, but I like to mill and mix my own with my vita mix 1c garbonzo to 3/4 c fava)
1/2 c of quinoa flour (grinding your own, saves lots of money)
1/2 c of buckwheat flour (read above)
1/4 c of ground chia seeds (I grind mine in our coffee grinder)
2t of baking powder
1t of baking soda
a dash of salt
1/2c of coconut crystals
1T of vanilla extract (I like to make my own)

mix thoroughly and set aside 1c of coconut milk mixed with 1T of apple cider vinegar (this will curdle)

add 1/2c of vegetable shortening mix with a mixer until there are little crumbles
add the 1c of curdled  and add 3/4 c of chocolate chips.... Put in pan and sprinkle with coconut sugar on top...

this happens to be thinly sliced apples with sprinkled coconut crystals on top

bake for 20-25 minutes (I need 22 minutes in my oven)

Once done, they will be soft, so let them sit for 5 minutes before removing....place on wire rack and let them cool all the way down...they will harden....Enjoy!!!

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Grain-less, Vegan, Gluten free, Double Chocolate Chip Cupcake/Muffins

It seems like summer came and left in a very short and abrupt manner. Usually by the time that winter rolls close, I'm ready to switch gears, to inside activities and blazing fires to keep the viscous weather amusing to watch out my window. And not terrifying because the threat it may bring. In the middle of -50 weather, I am always aware of how brutal the elements can be to us vulnerable humans, when I'm in my home staring out my windows as warmth from my oven and fireplace fill my house. But this year, I'm not quite ready.  Currently I'm typing away, as I see the pounding fall wind, have it's way with my kale, chard, and the few other items that remain from my constant months of cutting.  I will miss my garden. The carrots and potatoes are still needing to be harvested. And the tomatoes are still giving me sweet treats to munch on, freeze, or to juice. Tomatoes from a grocery story are a terrible representation of what the fruit actually tastes like. I grew my garden with organic heirloom seeds and tested my tomatoes with two kinds of seed view...the hybrids (done through regular, selective breeding, not gmo, but organic) and heirloom (seeds from varieties that have been around for a long time).....there are two sides debating the quantity and quality of each. I will no longer grow anything but the heirloom! It has been such fun seeing colors and odd shapes, plants I never find at that grocery store place that I'm dreading having to go to during the winter :(

my bounty

But onward and upward I strive to climb. My children have all been in school almost 3 weeks! Yaye!! Except that I still haven't felt that freedom, yet, that comes from having some free time. Why? Well because I have had to go and deal with behavior issues from my oldest and youngest kids...my boys. Parenting is a humbling, humbling, job. I was way better at it when I didn't have children and I saw how other people "where doing it wrong". How hard can it be? I'd think, watching a child throw a fit, and wishing the parent would just pick up the child and spank. Needless to say, I'm eating massive amounts of Humble Pie, and I think it has gluten and casein in it, cause I constantly feel crazy and sick. 

I have also started school...I am studying online through this college....I am beginning with the nutritional consultant program. I spent several hours last night studying all the different parasites and yeast overgrowth that can and often does occur in the gut, that goes undiagnosed, and untreated in America....I am pretty convinced I have all of them! (yep, I think that way). The amount of material and information I need to absorb is overwhelming. But what really overwhelms me is the research documents/case studies that I'll have to put together. In case you, the reader, haven't noticed...punctuality, and sentence structure...is not my strong suit....what can I say? I love dots!

So I've been dabbling in tinctures. I grew echinacea this spring, and the plant just has been happy and growing, so I will post what I'm doing with it, soon.

In the meantime I will divulge the recipe you came for. I have been trying to bake just the right chocolate muffin....for years!!! (I think I'm going to use this recipe for brownies, if anyone beats me to it, let me know how they come out) I came up with this recipe tonight, so that I could have something to stick in my children's lunches tomorrow (I know, right?!). But since I have a great amount of zucchini, I feel good about this judgement call. No zantham gum or starch flours, because, I just don't think either is great for your body (I have deep suspicions about where zantham gum is grown)

Side note, I'm still trying to figure out, why my first cupcake had a piece of glass in it? I may never know the answer to the disturbing mystery, but it happened. I bit in the cupcake and a hard piece was in my gooey middle experience....I was confident that it was an isolated peice of glass...but where did it come from?

Double Chocolatey Goodness Muffins, oh wait, Cupcakes?

So here's what I did... set oven to 350 and set aside 1 1/4c of coconut milk (I used So Deliscious) and add a Tablespoon of Apple Cider Vinegar, the milk will curdle,  (voila, vegan "buttermilk", without puss or blood:) set aside.

Dry ingredients to mix

1/3c of garbanzo/fava bean flour mix (you can use Bob's mill brand) but I simply ground full beans in my vitamix and have a 3/4c of fava to 1c of garbanzo bean mixture, waiting for me in the fridge

1/3c of buckwheat flour (again I grind mine in the vitamix)

1/3c of quinoa flour (it really saves you money to grind your own)

1/4c of ground chia seeds or ground flax (again I recomend grinding your own in a coffee grinder)

1/2c of cocoa powder

1/2c of coconut palm sugar/crystals (low glycemic)

1t of baking soda (aluminum free)

2t of baking powder (see above)

1/2t of salt
mix your dry ingredients nicely....then add

1T of vanilla extract (I make my own...sooo easy, I'll post how with the echinacea tincture blog)

1/2c of coconut oil melted (you can use olive, if you don't have coconut)

now grab a blender (or a grater) and mix some of the curdled milk with a half a medium sized zucchini....(I tend to use about a cup cubed size).... once all blended...add to the batter and mix thoroughly....

scoop up in tins and bake for 22 minutes (fill tins about 3/4 full, they will rise)... this batter made me 15 muffins (be sure to fill the spots without batter, with water, so the heat distribute evenly) ...shout out to my friend, Tiffany Seale for that great tip! 

It's been a full day, good night

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Gluten Free Vegan Cupcake I Stumbled Upon

Today was a lovely day....I woke up and had enough of my juicer this morning. We've had a cheap model (I think it's the hamilton model) for almost a year, and before that we had another cheap centrifuge model purchased at a store I rarely go to, because  I loath it (walmart). But hey, they served their purposes. These past few weeks, the juice has been getting chunks and I have to was out the clogged screen, only to be further annoyed, when it clogs back up again, after I attempt to juice anything.

We've had another family live with us, for the past month. It has been an extremely easy, and pleasant experience. I kinda held my breath for the first part of the transition, but I didn't need to, it went smooth. Toby and I are drawn to communal living type environments. An environment where people work together to accomplish good for the great. A group that is more about working together, than accomplishing for self. I know it's ideological, but I can't shift from the longing, regardless of getting a tad bit burned in the process.

So one of the cool things about this other family, is that they eat vegan and mostly raw. It was refreshing to have them sample food and have them eat my recipes, while sharing theirs. I guess it was just super nice to have someone else in the kitchen, even though there were so many of us. I love having someone to hang out with, while I prepare food....it soothes.... I got to learn a few tricks from Tiffany, which I will carry with me for a while. I learned to add water in empty muffin tins, so that it bakes evenly. I learned that when making enchiladas, taking the tortillas and dunking them in enchilada sauce is the key to having your enchiladas have the perfect moisture! (also, my enchilada sauce recipe is pretty spicy) along the way I purchased a spiralizer (making noodles out of zucchini is amazing!) and that is what leads me to my juicer purchase....I bought the omega 8004, after much consideration.....I'll have to let you guys know how it goes

I kinda stumbled on this recipe....I was trying to create a whole grain muffin that is lighter than my current recipe...also I wanted to use up some of the amazing zucchini that I got from my grandmother.....but in the process, I realized that it is very much a cupcake batter...so I will use it for cupcakes in a couple of days for my birthday treat.

The Accidental Vanilla Cupcake
preheat oven to 350
line muffin tins (I'm guessing about 24 cupcakes, but i could be wrong)

first get a cup of coconut milk and add 1 Tablespoon of Apple Cider Vinegar (the milk will curdle, voila, buttermilk)

mix these dry ingredients:
1/3c quinoa flour (yep, I just buy quinoa in bulk and grind in my vita mix, if I have time, I prefer to       sprout my quinoa and dehydrate it, then grind it)
1/3c buckwheat flour (same as above)
1/3c millet flour (same as above :)
1/2c of garbanzo flour/fava bean flour mix (I grind my own beans, and mix a 3/4c fave to 1c garb.        bean combo), you can get bob's red mill brand
1/4c of ground chia (I use a coffee grinder)
1c of coconut crystals
3t baking powder
1/2t of baking soda
pinch of salt (1/2t-1/4t)

in a blender combine about 3/4 of a typical small zucchini. I used half a big garden one :) and 1/3c of the coconut milk....mix thoroughly.....

add wet ingredients

2T of vanilla extract
1/2c of melted coconut oil
the rest 2/3c of "buttermilk" coconut milk...

bake for 20-22 minutes...let cool for 15 minutes then frost!
I happened to just top off with a few chocolate chips...

Everyone loved these....Hope you do too...
 







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Triple Layer Bombiliscious Vegan Gluten free Chocolate Cake

I have been planting and digging in the dirt for several glorious weeks...my feet are died black from the dirt I dig in (I tend to wear flip-flops no matter what I'm doing).  And the dirt underneath my fingernails reappears, no matter how many times I was and clean it out. I truly love summers, here, in Alaska. In fact, I'm not sure anyone loves summers more than those in Alaska.

nana, my son, zaya, and thanksgiving

So, this summer I have decided to get a couple of chickens and a couple of turkeys. I figured, since we're gonna farm, it's kinda important to see what my butchering capabilities are. Fortunately I have a cousin who is a professional at it, already, so I can have some much needed help, and I can learn from. I am learning about breeds, and how they grow, and feed. Pretty fascinating.

My husband just put on a movie called "God of Wonders" on netflix, and I am getting very distracted, easily......Simply stunning....all the life that surrounds us, without notice...

So, my kids had their birthdays a few weeks back and I wanted to make them cakes that would be good. Now, my issue with gluten free cakes is that they tend to be dry (unless it's loaded with starch flour, which I try not to use). And I also like to not use zanthan gum, so you have me using my two favorite flours a lot, quinoa, and buckwheat....when you combine them, you don't need zanthan gum.  I made a raw cheesecake per my daughter, Bella's request.....and I baked a triple layer chocolate cake with chocolate frosting...ummmmm, it was soooo good....here's the recipe! You need 3 round 9 inch pans.

Triple Layer Bomblishous Cake
preheat oven to 350

mix dry ingredients
1/2 c quinoa flour
1/2 c buckwheat flour
1/4 c garbanzo/fava flour (bob has a mix, but i grind my own using a 1c garbanzo to 3/4c of fava mix
2T of ground chia seeds
1/2 c of cocoa powder
1t baking soda
1t baking powder
1/2-1/3c of coconut crystals (or sucanant)
pinch of salt, about 1/2t

add, 3/4c of coconut milk to 1T of apple cider vinegar....leave for a moment, the milk curdles (voila! "buttermilk")
 1/4c of applesauce
1/3c of oil
1t of vanilla

 your batter should be soupy.....pour batter in prepared pans (I finally had to spray on olive oil, so that my nonstick pans would stop sticking!!)

bake for about 15-20 minutes...let rest for a few minutes...pray, and flip over..

 Here's the recipe I used for the sugary frosting...it's from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz

Chocolate Buttercream Frosting
1/4 c earth balance softened
1/4c of vegetable shortening (I know...but it is a cake!!)
1/2 c of cocoa powder
2 1/2 c of powdered sugar (gasp!)
3T of coconut milk
1 1/2t pure vanilla extract

mix first two ingredients till well combined...add cocoa powder, then slowly add sugar in 1/2 c batches...and add milk with vanilla extract slowly.....mix till fluffly...


This is one of my favorite cakes....moist, sugary, yum!!! But, of course, a treat...not the norm...

cake did not last long!

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Raw Chocolate and Banana Mousse

I am trying to have a more correct blog. By correct I mean that there are complete sentences and appropriate capitalization, spelling, and grammar. This is not easy for me. I think I could have been a great writer in some life. A life without all the things I just mentioned in the previous sentences. I hate the boundaries and constraints that are placed on writing! I am perfectly happy to add ...... in between every new thought. I would be happy in a world without capitalization, paragraphs, correct sentences, and all the rest of it. I do like commas, like, a lot. So feel free to help me move to a more correctly written blog.

I am almost through the holiday season. Eating well, and making healthier choices during this time of year can get tricky. I think the support, or lack of, makes a difference. I bring dishes and desserts to family gatherings, which makes it easier for me, and for my kids, to eat what is more suitable for our eating habits. It can still get a little tricky explaining to my children why they cannot have the processed sweets/foods that the other kids are eating, but overall my kids get over it, and eat the sweets and foods that they CAN have. Such is the way of parenting, trying to guide them make the healthier choices. My greatest challenge with my kids is trying to show them that real food is more important for them (how food makes them feel) than what "tastes" (aka chemically tricking their brains) good. It gets confusing to little ones. How can it be not good for me, if it "tastes" good? My son's are better about eating well. My daughter sees it as the "forbidden fruit". Sigh. It is a journey for our household, I'll let you know how the different steps come along.

My house continues to go through an obnoxious amount of banana's. I made raw banana creme pie last night for dinner. It came out soooo amazing, that i can't seem to stop myself from eating it. I'll have to share the recipe sometime. Speaking of raw desserts. I have been eating them for dinner a couple of times in the past week. I don't even feel guilty.

I made this dessert weeks ago for dinner (it's taken me a long time to post, i will get better about this). It filled Toby and I up! I was satisfied and it left a smile on my face. Confession: I am not a fan of chocolate. Anyone who knows me, knows this oddity about me. Since cutting out processed food, I occasionally enjoy a little here or there. In fact, if my chocolate doesn't come with a berry or fruit, I will pass on the treat. So this came with Alaskan blueberries....and bananas!

I used my vita-mix to blend the following ingredients....but since bananas and avocados are pretty mushy, I bet a regular blender would work just fine


Raw Chocolate/Banana Mousse

1 large avocado
1 large banana
1/4 raw cocoa powder
pinch of himalayan salt
1/2 c of agave syrup

Blend....and enjoy!

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Gluten-free Graham Crackers

i spent my entire morning in the kitchen today....i neglected my much needed shower and completely ignored the dirtiness moving and sweeping across my house...room to room.....all was forsaken, for the kitchen.... i get up every morning around 6, give or take (actually rarely is it take) a few minutes...i pray myself out of bed (God please help me up...some mornings it's a louder plea than others) and get everyone's lunches packed and breakfasts made....bella is out the door by 7:20 and i drive isaac to school an hour later (i have two kids in two different schools, isaac is waiting for a spot to open at our Montessori school that bella currently goes to, i am excited at the thought of having them both there!!) after i drop him off, i have only one little 4 year old who wants my attention....so while i wait for food to come out of the oven, we play board games....

today i did my routine after which i began with soaking some cashew, looking at the garbanzo beans that had been soaking for almost 24 hours.and hoisting some chevre cheese to drain the whey, and checking out some recipes online to get an idea of what else i should do for baking today.

this is what my morning produced a raw lemon cream cheesecake (tdf!), hummus (with and without jalapenos), and i decided to bake another cheesecake with my fresh chevre tomorrow....so i needed to make some gluten free graham crackers today....

short story...we went camping a few times with just our children this summer and decided to have some smores.....since gluten is not very nice to isaac or myself, often the rest of the family just gets gluten free options too (i have begun to not trust anything that comes in a box and is found in a grocery store)....i found some gluten free graham crackers at my local health food store and thought i scored.....YUK! seriously? it was just like cardboard....gluten free prepackaged really doesn't work out, in my humble opinion.....so when i came across this recipe in my favorite book.. it's from the classics versions (i couldn't be a bigger erin mckenna fan!!!). this recipe is hers. if you don't do bean flours, an alternative to bob's is a 2c brown rice, 3/4c potato starch, 1/3 c arrowroot premix works sufficiantly well....it is also completely stolen from erin's book, as well....i have used both and they both work well.... the bob's is a slightly more soft graham cracker

Gluten Free Graham Crackers
preheat oven to 325

1c sugar (i use coconut crystals, but succanat works great)
3T of ground cinnamon
1 1/2c  of rice flour
1 1/2c of bob's red mill
2t ground ginger
1t xanthan gum
1t salt
-mix dry ingredients-

-add the next two ingredients and mix with a rubber spatula-
3/4c melted coconut oil or canola oil
1/4c of agave
1T vanilla extract

-slowly add the cold water-
1/2c cold water

when batter is sticky cover with plastic wrap and refrigerate for 30 minutes


rolling out the batter is the tricky part....i know there's the whole dust with brown rice and dust on the rolling pin....but it has never worked for me....i use two parchment papers and roll out that way with a touch of brown rice flour on each side....

mix 1/2c of sweetener with 1/2T of cinnamon and sprinkle on top...i also use a fork to create that waffle look....cut out the shapes you want before you stick them in the oven

bake for 15 minutes

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