We deal with allergies in our house, so instead of viewing it as a set of limitations to my cooking, I chose long ago to see it as an opportunity to get creative in the kitchen.
One of my favorite times of year is autumn. I love the colors. I love to layer my outfits. I love that refreshing chill in the air after those seemingly endless summer heat waves. But, my favorite thing about fall is the food.
There's nothing better than a nice hot cuppa tea and some spice cookies after a long walk home in the cold rain.
Rather than abandon cookies, I've made some adjustments so that they're allergy friendly and something we can all enjoy together.
My cooking is like jazz music in the sense that it's highly improvisational. I don't often follow a recipe, or use measuring cups,....or write anything down. So, bear with me as I try to reconstruct this recipe.
Recipe:
1 Betty Crocker Gluten Free Sugar Cookie Mix
1 Tsp Pumpkin Pie Spice
1 TBS Molasses
1/4 C. Coconut Oil (I like Nutiva Organic Cold Pressed Oil)
1/2 to 3/4 C. Pureed Acorn Squash
1/4 C. chopped pecans and/or pumpkin seed *optional
Instructions:
Split squash in half & scoop out seeds. Fill the bottom of a covered baking dish with water to about 1/4 inch deep. Place squash filling side down in water, cover and place in a 350 degree oven until the middle is tender. Allow to cool and then peel off and discard the skin. Cut insides into chunks and place in a food processor and process until smooth. Puree should be very thick, not watery.
In a separate bowl combine cookie mix, pie spice, molasses, nuts, and oil. Then add puree and stir until well combined. Sometimes I have to knead it by hand like dough to get it to mix properly.
Scoop out by the tablespoonful onto ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Transfer from baking sheet to a cooking rack. As a final touch, dust cookies with powdered sugar.
This recipe makes approximately 18-24 cookies depending on size. I like them best with a cup of Irish Breakfast or Dandelion Root Tea.
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