Lemon Cut-out Cookies (vegan & gluten-free)

I was hoping to find a nice cut-out cookie that was vegan and gluten-free.  My daughter found a recipe on-line and this is the simplified version that we came up with.  Grateful for my daughters help making these cookies and they taste great (not too sweet, but a treat).

Ingredients:

1/2 c. coconut oil
1/2 c. sugar
1/4 c. applesauce
1 tsp. lemon flavoring or rind from 1/2 a lemon (shredded fine)

1 1/4 tsp. baking powder
2 c. gluten-free oat flour
1/2 c. sorghum flour
1/4 tsp. salt

Mix wet ingredients together & melt in a pot (if needed).  Mix dry ingredients together, then mix in the wet ingredients.  Put dough in a covered container or plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees F.  Put parchment paper on top of cookie sheet.  Push dough a little flatter with hands, then place another layer of parchment paper on the top, then roll until about 1/8-1/4 inch thick with a rolling pin.  Remove top layer of parchment paper and do your cut-out shapes.  Take away the edge pieces and roll out on another sheet.  May decorate as you wish.  Bake for 10 minutes or until golden.

Creative Shots

I'm grateful my 10-year-old daughter enjoys taking creative pictures outside.  It's refreshing to have another perspective.

The time-worn swing in our backyard.

Frosty leaves.

Place to play.

Single beauty, yet full of detail.

Have you ever stopped to think that leaves die, but yet they bring life and joy?

Pumpkin Pie

I've been reminded to be grateful for things today...lovely sunshine, piano playing in the background, and the promise of tasty pie soon.  It's that time of year!  These are the two gluten-free, vegan, and mostly sugar-free that I use.

Gluten-free Pie Crust
2 c. gluten-free flour (teff, corn, sorghum, etc.)
1 c. oat flour
1-2 T. ground chia or flax seeds
1 tsp. salt
1/3 c. oil
1 1/4 c. water

Mix ingredients and roll out between wax paper if needed. Then put into pie plate.  I've also used the recipe as crackers.
Note:  A friend of mine told me she tried adding 1/4 c. oil and subtracting 1/4 c. water from the recipe and liked it even better.

Pumpkin Pie
Blend the following in a blender until very smooth:
3/4 c. water
1/2 c. cashews
1 3/4 c. pumpkin (cooked)
1/4 c. honey
2 T. molasses
1/2 tsp. salt
1/2 tsp. cardamon
1/4 tsp. coriander
2 T. corn starch

You may need to add a little water to help it blend or blend in two batches if your blender is small.  If blending in two batches, pour into a bowl and mix together.  Then, pour into unbaked pie shell and bake at 350 degrees for one hour or until the pie is just about set in the center.
Note:  If using fresh pumpkin or squash, wash skin, remove the seeds, cut into chunks, steam, and puree in blender.  The skin may be left on while cooking.

Wonder About It...

Life is full of a variety all around me.  Sometimes I feel overwhelmed and focus on the problems.  A friend of mine told me about a neat concept that often comes to my mind now.  Instead of seeing the variety of problems, take a moment to "wonder" at something, see the variety God has made, and enjoy it.  Here's how you do it...

We were doing dishes at the sink and someone squeezed the soap container.  What to our wondering eyes did we see...a rainbow for you and me!  Do you see how the colors swirl?  Do you see the perfect circle of the bubble?  Isn't that amazing that water, a little soap, and air will make a shape so perfect and colorful?    Do you see the sparkles twinkling?  The colors twirled merrily around and the bubble stood there patiently for a few minutes to photograph it!  Take a moment to wonder at something beautiful today.  It brings life and joy to the soul.