Perfect for fall, these gluten-free cookies are a little piece of awesome. Made with pumpkin, spices and a couple essential oils, they are sure to be a hit in any crowd. Bake them up and watch them disappear! A big thanks to my friend Hannah Gaitten for sharing this amazing recipe with me.
Gluten-Free Flour Blend
mix well and store in an airtight container
1 cup brown rice flour
1 cup potato starch
1/2 cup almond flour (not meal)
1/4 cup coconut flour
1 tsp xantham gum
Hannah’s Gluten-Free Pumpkin Essential Oil Cookies
makes approx. 3 dozen cookies
2 cups Gluten-Free Flour Blend (see above recipe)
1 1/2 cups sugar (sucanat or organic cane sugar)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 T cinnamon powder
1 1/2 cups pumpkin puree
1/2 cup butter OR coconut oil for dairy-free, melted
1/4 cup applesauce
1 T vanilla extract
20 (+) drops *Protective Blend Essential Oil (this is the generic oil name)
Preheat oven to 350 and prepare 2 baking sheets with parchment paper.
Mix dry ingredients together in a medium sized bowl.
Mix wet ingredients until smooth in a large bowl.
Add dry ingredients to the wet and mix well until combined. Batter will be like cake batter — much thinner than cookie dough. If it is too thin to hold its shape once dropped on the cookie sheet, add more flour — 1/4 cup at a time — until the batter can hold its shape (but will not be stiff).
Drop cookies (about 1/8 cup/2 tablespoons each) 2 inches apart on the parchment-lined cookie sheet. You will have several batches to bake.
Bake in preheated oven for 15-20 minutes — cookies will be soft but will have a matte finish, not glossy.
Butter or coconut oil, melted
Water or milk
*Wild Orange Essential Oil
Mix powdered sugar (make your own by blending sugar in a high-speed blender) with a little liquid (you can use milk, water, melted butter, coconut oil, vanilla extract) and Wild Orange Essential Oil. You can drizzle it over or smear it on the cookies. This frosting takes the cookies to a whole new level of yum!
Amy’s note: I used about 1 cup of powdered sugar with several tablespoons of melted coconut oil, a tablespoon of vanilla extract and enough water to get the right consistency, plus 10 drops Wild Orange EO.
Hannah notes that the cookies should NOT be stored in an airtight container as they will congeal together and form one giant cookie if you do. However, they can be frozen and thawed later, provided that you lay them flat and be sure they are not touching each other, in the freezer. Enjoy!
About the Oils:
(Please note: Due to recent FDA-regulations, I can no longer share on my blog the brand of oils I love and trust. If you’d like that information, please join my newsletter — link at the bottom — and I will happily share with you via email.)
Protective Blend Essential Oil
- Ingredients: Cinnamon, Clove bud, Eucalyptus globulus, Rosemary, Wild Orange
- This blend addresses: Bacteria, Immune system support, Mold, Topical disinfectant, Virus
- Properties: Antibacterial, Antidepressant, Antifungal, Anti-inflammatory, Antioxidant, Antiseptic, Carminative, Choleretic, Digestive, Hypotensive, Sedative, Stimulant
*Please note that only high-quality essential oils should be ingested and they will be labeled as safe for ingestion — not all oils are.
Here is Hannah’s inspiration for this recipe, which calls for wheat flour.
If you are interested in learning more about how I got started on essential oils and some of my favorite oils and blends (here’s a hint: one of them is the Protective Blend), check out my essential oils page.
If you are like me, St. Patrick’s Day always brings back fond memories of slurping McDonald’s Shamrock Shakes as a child. The green-tinted ice cream, the cool mint flavor, the whipped cream, the yum! I think it was also a welcome reminder that spring was right around the corner.
As a kid, I never worried about what nasty ingredients might be lurking in my shake. I just knew it tasted good. But now living in the information age as an adult and mom to two kids, I am more conscious about the things we put into our bodies. Sure, we eat “junk food” now and then, but I generally try to keep healthy foods in our home so we can easily make good choices.
When I saw the HuffPo’s article about the 54!!! ingredients (including High Fructose Corn Syrup, Red 40, Yellow 5, Blue 1, and artificial vanilla flavor), 820 calories, 135 grams of carbs and 115 grams of sugar in McDonald’s Shamrock Shakes, I knew I could make a healthier and just as tasty version at home with far fewer ingredients and no artificial dyes or HFCS. (Read a post I wrote about the problems with artificial colors.)
I used organic vanilla ice cream, 2% milk, mint extract, and a bit of frozen spinach for color. There were 10 ingredients in the ice cream, plus the milk, mint flavor (three organic oils) and spinach makes a total of 15 ingredients! If you add whipped cream on top, that’s about 5 more ingredients or less if you whip your own from whipping cream.
Homemade Shamrock Shake Recipe
- A few large scoops of vanilla ice cream
- About a cup of milk (add more if needed)
- Several drops of mint extract
- A handful of frozen or fresh baby spinach (for coloring)
Blend until well combined and pour into glasses. Add whipped cream on top if desired. Serve and enjoy!
The kids, hubby and I all agreed that they were better than McDonald’s version (which *ahem* we did recently partake in) and so easy to make at home.
Now you don’t have to wait for St. Patty’s day to roll around once a year. You can enjoy delicious mint shakes year-round!
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Easter is right around the corner and since I’ve been totally immersed in house prep/selling stuff for the past month and I haven’t had time to do much blogging, I’m going to recycle this egg dyeing post from last year. Hope you give it a try! :)
Originally posted: 4/4/09
So you want to dye your Easter eggs naturally – without chemicals and artificial colors? While it takes longer than the commercial egg dye kits you buy at the store, dyeing your eggs with natural foods is better for you and your child(ren)’s health, produces much more interesting colors and is, quite arguably, more fun!
Why dye with natural colors instead of artificial?
According to Organic.org, “Many food colorings contain color additives such as Red No. 3 and Yellow No. 5, which, according to a 1983 study by the FDA, were found to cause tumors (Red No. 3) and hives (Yellow No. 5).” I wrote about the drawbacks of artificial colors a while back if you’d like to read more on the topic.
It is more time-consuming than using a store-bought conventional egg dye kit (and I highly recommend preparing the egg dye baths a few hours before you plan to dye the eggs with the kiddos), but it is healthier for your kids and the environment. “Dyeing eggs the natural way gives you the opportunity to spend more time with your family, teaching kids to use alternative project methods that are healthier for them and the environment.” I think it will be a lot of fun and a great family project.
To get started you will need:
- Hard boiled eggs (preferably white eggs since they take on the dyes better than brown eggs)
- Ingredients to make your dyes, which I will discuss in more detail below – As a guideline, use up to 4 cups for vegetable solids and 3–4 tablespoons for spices per quart. Mash up fruits.
- White vinegar (2 Tablespoons for every quart of water)
- Several pots and bowls
- Optional: stickers, rubber bands, and crayons for decorating the eggs and making interesting patterns
- Egg cartons for drying the dyed eggs
Natural egg dyes can be made from a variety of ingredients. Here’s a list of what I used last year along with comments on the colors that resulted.
- 3 cans of beets in cranberry juice (instead of water) – produced a dark reddish hue
- Frozen cherries – made a very light pink
- 3 tablespoons of chili powder produced a nice reddish-orange color
- 3 Tablespoons of tumeric produced a great yellow
- A mix of spinach leaves, canned blueberries and their juice and a few tablespoons of tumeric produced a gorgeous earthy green color – I think it would work without the spinach leaves, but I happened to have some that were wilting so I threw them in.
- 3/4 of a head of red cabbage (chopped) made a beautiful blue
- 2 cans of blueberries and their juice made a grey-blueish color
- Frozen cherries mixed with blueberries yielded a grey color (not the purple I was going for).
Last year I found a couple great web site with tips on “Natural Easter Egg Dyes” and Natural Dye from Organic.org. The natural dyes come from spices like paprika, tumeric and cumin; vegetables like spinach and red cabbage; fruit juices and even coffee. All of your dye ingredients can (and should) be composted after you are done.
On Organic.org, there is a boil method (which produces darker results) and a cold-dip method, which is suggested for children or if you plan to eat the eggs, which is the method we used last year.
The two methods are:
Place eggs in a single layer in a large, nonaluminum pan. Add the dyeing ingredient of your choice—it’s best not to mix until you are comfortable with experimenting. Cover the eggs and other dyeing “agent(s)” with one inch of water. Add 2 tablespoons of white vinegar per quart to help the color adhere to the egg, and bring to a boil. Next, simmer for 20–30 minutes or until the desired shade is achieved. If you cook the eggs longer than 15 minutes, they will become rather tough.
The cold method is the same as the hot method with the following exception. Once ingredients have simmered 20–30 minutes (depending on desired shade), lift or strain the ingredients out of the water and allow the water to cool to room temperature though you may wish to try keeping the ingredients in the colored water to give the egg more texture as the dye will become concentrated in areas where the vegetable touches the egg. Submerge the eggs until the desired color is achieved. You may keep the eggs in the solution overnight as long as it is refrigerated.
The longer the egg stays in the dye, hot or cold, the deeper the hue will be. Using vinegar will also help the color deepen.
Definitely feel free to experiment and try out other foods and spices. For me, that was a big part of what made it so much fun, trying out different things to see what colors would come from them. For example, the dye from the spinach, tumeric, blueberry mix looked orange or brown, but the eggs came out green! And the red cabbage dye was purpley-pink, but the eggs came out blue. It was like a fun science experiment that the whole family could get involved in. Happy egg coloring! :)
The process of making the dyes:
And the results:
Links to other people’s natural egg dyeing results:
- Michelle at What’s Cooking Blog tried three different concoctions and got three lovely results
- Phyllis at Ima On and Off the Bima created Passover eggs using cilantro leaves and onion skins
- Shutterbug Mama, who had good luck using turmeric and curry powder, paprika, and blueberries
- Inexplicable Ways tried out a variety of ingredients and got some beautiful results
- Green Baby Guide – Natural Silhouette Easter Egg Dyeing
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I hope everyone had a good Christmas, Hanukkah, Solstice, Yule or whatever it is that you celebrate. :) We had a good holiday here in the Crunchy Domestic Goddess house. The kids enjoyed their presents and even playing with the packaging. There’s nothing wrong with upcycling your cardboard. ;) In addition to the masks, Ava built a cardboard house for Strawberry Shortcake and Lemon Meringue.
I got a new set of stainless steel pots and pans and am happy to finally rid myself of the old Teflon (non-stick) set (that I had no idea was potentially bad for us when I got it many years ago). I also got a beautiful enameled cast iron pot. I could be contentedly busy in the kitchen for hours now and may be on the lookout for some new recipes :)
That brings me to the point of this post – a new recipe! If you are like me, you might have some candy canes hanging around (literally) and may be looking for a use for them (other than stuffing them into your mouth). I was inspired to come up with this recipe after Jennifer mentioned she and her daughter had experimented with candy cane cookies.
They are delicious and will be consumed before you know it! You might want to stock up on some candy canes so you can make them at other times of the year too, though I think substituting peppermint candy for the candy canes would work just as well.
Mint (candy cane) chocolate chip cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 2 large eggs
- 2 cups chocolate chips (12-oz. pkg.)
- 1 cup candy canes ground finely in food processor (about 10-12 candy canes)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla and mint extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, followed by candy canes. Drop by rounded tablespoon onto ungreased baking sheets.
Please note: Due to the melting candy canes, these cookies tend to spread a bit. Make sure you leave adequate space surrounding each cookie on the baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!
I’d post a picture of the cookies, but we ate them all (and gave some to the kids’ teachers). I may be making another batch soon though and will add a pic if I do. ;)
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Last year I got all crafty and made all of the decorations for our Christmas tree. The mood didn’t strike me this year (although we still have several of our salt dough ornaments from last year), but in case any of you are inspired to create an eco-friendly homemade Christmas tree, I thought I’d repost the blog I wrote a year ago.
Originally posted Dec. 15, 2008
After writing my holiday eco-friendly crafts post, I got this insane great idea that it’d be lots of fun to make all of the decorations for our Christmas tree this year. I was hoping to involve the kids in the crafting, but my first two attempts – with popcorn garland and cranberry garland – were not as successful as I hoped. Turns out that popcorn is fairly hard to put a needle through and I didn’t want to risk Ava poking the heck out of herself, so she and Julian ate popcorn while I threaded it. The cranberries were a little harder than I would’ve liked too so I did those myself while the kids ate them and then spat them out because they are, of course, very tart. ;)
I also made the star on the top of our tree by cutting it out of a pie tin (super sharp edges) and gluing it to a piece of black paper.
Finally this morning, I decided on a project we could work on together (at least Ava and I could and Julian could help out later) – salt dough ornaments!
Here’s the recipe that I used.
Salt Dough Ornaments
2 cups flour
1 cup salt
1 cup water
Optional: 1 tablespoon any type of oil (to make it easier to work with – thanks to Brighid for the tip)
I didn’t have enough sea salt, so I used my kosher salt (after grinding it up in the food processor a bit). It worked just as well. I think table salt is probably what they have in mind for this recipe though.
Mix salt and flour. Add in half the water, then gradually add the remaining water. Knead until the dough is smooth, this can take up to 10 minutes.
I divided up my dough into different segments and used food coloring on some of it.
For flat dough ornaments roll out the dough (to about 1/4 inch thickness) on baking paper, wax paper, or directly on a cookie sheet. Use cookie cutters, cut-out templates, or just use your hands.
Add details to the ornaments with a toothpick and knife.
Don’t forget to use a straw to make a hole so you can hang the ornament. (I forgot to do this on two of mine. Oops!)
Baking: Time varies based on thickness of ornament
Time: 20 minutes or until dry – They should be hard to the touch, but not brown.
After they are done baking and cooling, you can paint, add glitter, spray with a clear finish, etc. We chose not to do this and let me tell you why I’m glad we didn’t.
a) because Julian decided to start tasting several of the ornaments
b) because a few, invariably, got dropped or stepped on and broke, but because they don’t have any extra stuff on them, I can just throw them into the composter. (The popcorn and cranberries can go out for the birds when you are done with them or into the compost bin). :)
Finally, add ribbon, yard, string, twine, etc. and your ornaments are ready to hang on the tree or give as gifts.
And now, the pictures…
I don’t know if we’ll stick with just the homemade decorations on the tree – I think we may add a handful of ornaments we’ve collected over the years – but I will say that despite the extra work involved, I really enjoy the organic-feel and personality that our tree has this year. It’s been a lot of fun. :)
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