healthy eating my way (allergy friendly)
This was my view on one of my late morning run. It was about 5 fahrenheit (-17 Celcius), and with a breeze. I am so glad that it is “dry” up here, and not wet like on the coast. That would be a killer. The snow is sticking, and it looks like I can take out my snow shoes here soon. My cardio and stamina def. gonna be better this season due to me not being pregnant this time around 🙂
If you don’t know this already I work out quit a bit. I do love to workout, I always have. Fitness, and health is two things that is very important to me. That is one of the reasons I came up with this blog. Now I am considering switching names on my blog. “Alternativeeating” can mean so many things. Any ideas? I of course have a couple of them lined up in my head. We’ll see. But enough said, back to why you actually dropped by my page. Thank you! For checking out my blog, do feel free to look around. Look at the articles, recipes and maybe peak into some workouts.
Back to the recipe, I made these “Christmas pumpkin cookies” a while back. This is a different version of them:
This recipe makes about 30 cookies:
1 3/4 cups ( 5 dl) cooked pumpkin ( or canned)
2 tbsp melted ghee ( coconut oil, or any other oil of your choice works too)
2 tsp vanilla extract
1 cup (2.5 dl) almond milk
4 tbsp blackstrap molasses
4 cups (10 dl/ 1 l) spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cream of tartar (optional)
1/2 tsp ginger
2 tsp cinnamon
1/4 tsp cumin
1/2 tsp nutmeg
3 tsp chia seeds
I like using products that are from family businesses, organic and give back to the communities.
Aunt Patty’s don’t have any GMO, and is cane molasses.
Singing dog gives a portion of their sales to family farmers.
Preheat your oven to 400 F ( 200 C)
1. Mix all the wet ingredients together.
2. Add in the dry ingredients.
3.Use a tbs spoon, and spoon the mixture out on the baking sheet.
4. Cook for 12-15 minutes.
The cookies are excellent by them selfs, but also very good with frosting.
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