Fingerprint Jam Cookies. Vegan and Gluten Free.

Fingerprint cookies. Vegan and gluten free.
Fingerprint cookies. Vegan and gluten free | Knead to Cook.

A few weeks ago I was sent a box of healthy goodies from Norm’s Farm and I knew exactly what treat I wanted to make with the jam.  Fingerprint cookies are a favorite in my family.  I’m all over berries and their healing powers.  Food is powerful – trust me!  So when the good folks at North Farms reached out to gauge my interest in elderberry products… I was all over it!!

Elderberries contain natural flavonoids.  Help reduce swelling, fight against inflammation and help boost your immune system.  If you suffer from an anti-inflammatory disorder like me – this is fantastic and something you need to pay attention to.  Elderberries help ease flu-like symptoms, headaches, sore throats, fatigue and body aches.  Some studies have also found that it help with bacterial sinus infections and bronchitis as well.

Norm’s Farms offers a wide variety of products (even Wellness syrups) that I’ve enjoyed in my smoothies as well.

Ingredients:

One flax seed egg – mixing one tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 8 minutes until thick
1 cup of gluten free rolled oats (I used Bob’s Red Mill)
1/4 cup of coconut palm sugar or brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt or pink Himalayan salt
3 tablespoons of melted coconut oil (I prefer Skinny Coconut Oil)
1 tablespoon of maple syrup
1 tablespoon of almond butter (I used Justin’s)
1 teaspoon of vanilla extract or paste
Norm’s Farm’s Elderberry jam of your choice

Directions:

Preheat the oven to 350 degrees and set a cookie sheet aside.  Make your flax egg and set it aside.  Then into your food processor add your oats and process until flour.  Add the remaining ingredients through vanilla and blend until a ball forms.  Scoop out the dough and place on your cookie sheet.  Bake for 10 minutes or so and remove from the oven and take a small shot glass or something that will make an indention into the cookies and press down in the center.  Let cool completely.  Then fill with jam.  Serve and enjoy!

IMG_9359

IMG_9363

IMG_9384

Fitness update…

So this week I’m feeling incrementally better.  I’m still feeling some fatigue but adapting my food to help with that.  Pins come out in 10 days and yes I’m counting down.  Terrified and excited all at the same time.  I’m still learning to listen to my body and do what I can.  Today I felt really tired but went out for a run.  It had rained earlier and it was really foggy – I mean so much that I couldn’t see my feet.  I wore my headlamp and navigated over wet leaves, preview of icy roads, and just went slowly so that I didn’t fall.  My goal was 5 miles not worrying about pace or my watch.

I got to 5 and kept going to 7.  I felt so good that I could’ve kept on moving however I promised my doc to keep it under control and I also have 2 days of running left this week.

FullSizeRender 2

That’s it kids. It’s all I’ve got.  Hope you have a wonderful first day of October!

~oxo

— Knead to Cook

Similar Posts