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.