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May

Guest Post : 5 Ingredient Sunshine Cookies

Tender Sunshine Cookies (20)

Please welcome Leanne Vogel from Healthful Pursuit as she shares a new recipe with you today! Whether youíre sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanne’s fun and simple healthy recipes; of which she has more than 550 on her blog, are a great resource for everyone.

Hello fellow grain-free enthusiasts! I’m bip-bopping with excitement today. I’ve made a brand new recipe for you, with a batch of sunflower butter to match, and I am all pumped up to chat about allergies, eating styles and the like.

You ready?

Who here feels slightly restricted by their diet? You know, when you feel down and out, helpless, and hungry for all the foods that you know aren’t good for your body?

Iím all about Food Freedom ñ a way of living where struggles, restrictions and deprivations are replaced with kindness, radiance and pleasure. The trick to capturing a bit of Food Freedom for yourself is to infuse your life with various strategies and healthy recipes to help you bust through your day with an allergen-free fist! The more tools you have, the better equipped you’ll be for the bumps along the way.

After a decade of being dairy-free and learning what it takes to thrive on the diet; along with being allergic to a host of other foods, I created the Done with Dairy Toolkit ñ a (free) guide to living dairy-free with loads of dairy-free recipes and health tips from yours truly. All of the recipes are gluten-free and a bunch of them are grain-free, too.

To give you a taste of the types of recipes you’ll find over on Healthful Pursuit and in my Done with Dairy Toolkit, Iíve prepared some super soft cookies just for you. No nuts, 5 ingredients, simple steps, ultra goodness.

Tender Sunshine Cookies (17)

Recipe notes:

  • For the sunflower seed butter, you can make your own by using my sunflower seed butter recipe. The store bought stuff is expensive so making your own will save you loads of money!
  • If you’re not sensitive to nuts, you could replace the sunflower seed butter with any type of nut butter you’d like. Hazelnut or almond would be great.
  • Hemp seeds can be replaced with finely shredded (unsweetened) coconut.
  • Not sure what to do with your leftover egg yolk? I like to poach them and add to salads, whip them into smoothies, add them to dressings and sauces, or fry up with some coconut oil and veggies.
Tender Sunshine Cookies (6)

I hope you’ll stop by my blog and introduce yourself. I’d love to have you!

Leanne_HealthfulPursuitAuthor bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with LeanneÖ

Facebook: healthfulpursuit

Twitter:@be_healthful

 

 

 

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Guest Post : 5 Ingredient Sunshine Cookies

AUTHOR: Leanne Vogel - Healthful Pursuit

SERVES: 12

PREP TIME: 10 mins

COOK TIME: 10 mins TOTAL TIME: 20 mins

Ingredients:

  • ⅔ cup sunflower seed butter
  • ⅔ cup hemp seeds
  • ¼ cup honey
  • 1 tsp pure vanilla extract
  • 1 egg white (approx. 3 tablespoons), whipped thoroughly until frothy

Instructions:

  1. Preheat your oven to 350∞F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. In a medium-sized bowl, combine sunflower butter, hemp seeds, honey and vanilla extract. Stir to combine and set aside.
  3. Add egg white to the bowl of your stand mixer. If you do not have a stand mixer, you could try to use a high powered blender or food processor instead. Whip with the wire whisk, on high, for 2-3 minutes – until puffy like clouds.
  4. Add in sunflower butter mixture and mix until smooth.
  5. Spoon mixture, about 1 tablespoon at a time, onto prepared baking sheet. The dough will make enough for 12 cookies. Shape them as you want them as they will not expand or level out while they are cooking.
  6. Bake the cookies for 10-12 minutes, until the tops begin to get golden and slightly cracked. Remove from the oven and allow to cool for 20 minutes on the pan.
  7. Store cookies in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
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  • http://www.healthfulpursuit.com/ Leanne @ Healthful Pursuit

    It was such a pleasure to work with you, Danielle :) And… gotta say, snacking on these cookies after preparing this post was very, very much enjoyed!

  • http://eating4balance.wordpress.com Eating 4 Balance

    Great suggestions on what to do with the egg yolks Leanne! I have been looking at trying out some grain-free recipes on my family recently that only call for egg whites and since we buy organic, throwing out the yolks is a good 2 or 3 dollar affair!

    These cookies look amazing! Will have to try them out for sure with the coconut flake substitution idea!

  • http://rebeccaprange.com Rebecca Prange

    Hello Leanne,
    I’ve been meaning to ask this for awhile, so it’s really a question for anyone and everyone who bakes grain free.
    Are you really using common vanilla extract? I ask because it contains grain alcohol, probably from corn.
    If you are using common vanilla extract should you call the baked goods ‘grain free’?
    My body won’t allow grain products of any kind, not even a small amount of alcohol or glycerin. I’ve become hyper-vigilant about it all.
    I’d love to hear about your experiences and thoughts on this.

    • Mrs G

      I make my own vanilla extract using glycerin. I contacted the company and they assured me that their glycerin comes from coconut and it is gluten free. I really like it, because I can also use it in non baked food (I do not drink and I simply hate alcohol taste).
      For a grain free version, you could probably try to buy potato vodka. Just make sure that comes from potatoes only and not wheat and also that there is no cross contamination with wheat in the production facility. When used in cooked food, alcohol should evaporate completely.
      If this does not work for you, just scrape the seeds from one or more vanilla pods and use them in place of the extract. You should find advice online about converting the quantities.

  • Pamela

    Wow, those look delicious. Leave it to me though; a five ingredient recipe and I can’t eat one of the things – egg whites. Have you ever tried a substitution you could recommend?

  • Stefania

    would applesauce/mashed banana work instead of egg white or flax egg. Please let me know