GLUTEN FREE RECIPE (with flour substitution)


(For optimum digestion and nutrition, soak oats for 8 hours or more with 1 1/2 cup water and 2 TB yogurt or lemon juice. Once soaked, discard water) For more information on soaking, read the article “Why to Soak Grains, Nuts and Seeds)


  • 1 1/2 cups gluten free rolled oats
  • 1 cup spelt flour (Use Pamela’s gluten free baking mix for substitution)
  • 1/2 cup butter or coconut oil (melted)
  • 1/2 tsp salt
  • 1/2 apple finely chopped
  • Handful raisins
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1 egg


  1. Preheat oven to 300
  2. Combine oats, flour, cinnamon, salt, apple, and raisins.
  3. In a separate bowl, add melted butter, vanilla, maple syrup and egg. Mix.
  4. Add dry and wet ingredients together, form into small cookies and place on a cookie sheet. Bake for 25-30 minutes.
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