Culinary Creativity Cookbook | Cuter Than Gluten

I just went on Amazon and checked my cookbook’s reviews for the first time is a long time. Let’s face it, reviews can be scary so I put off checking for a while. I was so pleased reading the new reviews today! So many 5 stars. Very exciting. I put a lot of love into this book and to be honest I beam a little every time I look at it. (To share the love I am offering a really great deal on the cookbook, see below, but first I wanted to update you on my family.)

For the first year ever, both kids are in school and I must admit I feel free!

Sierra wanted all the kids at her Birthday party to decorate their own cupcakes and they each got to blow out their own candle.

Hannah’s Birthday was a month later and she wanted chocolate cake of course!

Hannah is starting to be a bit more adventurous with food. She has been a really tough picky eater. Below you can see she made herself a beautiful plate of fruit.

I think my cookbook makes a wonderful gift, so I am making it very very affordable for you. $20 for 2 cookbooks and FREE shipping! Total value $55.85. (Sale available in continental US only.) If you only want to purchase one book you can still find them on Amazon. But if you want this super great deal, click the “buy now” link below (use PayPal or Credit card). Offer lasts until December 15, 2014.

Buy Now
One click buys 2 books, so, 1 “unit” is 2 books and 2 “units” would be 4 books.

Culinary Creativity: Let your restrictions set you free, available on Amazon.

Carrot Cake Muffin Recipe
(see below for cookies)
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1 cup quinoa flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 egg
3 tablespoons oil (most kinds will be fine)
1/3 cup applesauce
1/4 cup honey
1 cup shredded carrots (about 3 large carrots)
1/3 cup raisins

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Preheat the oven to 350 degrees. Prepare a muffin tin with papers (makes 6-7 muffins). This recipe might work out fine to oil the muffin tins instead of paper but I didn’t test that.

Combine the dry ingredients.

Combine the wet ingredients.

Mix the wet and dry together and add the carrots and raisins.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for about 20 minutes until a toothpick comes out clean. Remove the muffins from the tin to cooling rack immediately so that the papers don’t get soggy.

* We enjoy these as muffins without frosting. I did frost them for the photo shoot and as a special treat, but there is no specific recipe for the frosting.

Vegan Carrot Cookie Recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 tablespoon flax meal with 2 tablespoons water (or 1 egg for non-vegan)
1/2 cup quinoa flour
1/2 cup quinoa flakes
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 tablespoons oil (most kinds will be fine)
1/4 cup raw agave nectar (or honey for non-vegan)
1/2 cup finely grated carrots (about 2 carrots)
1/3-1/2 cup raisins

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Combine the flax and water and set aside.

Combine the dry ingredients.

Combine the wet ingredients, including the flax.

Mix the wet and dry together and add the carrots and raisins.

Place spoonful-dolops of cookie batter on the baking sheet. (These don’t spread so you can place them close together.)

Bake for about 12 minutes (keep an eye on them to be sure the bottoms don’t get overcooked). Set them out on a cooling rack.

Enjoy!

Makes about 16 cookies.

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