By nutritional therapist Christine Bailey
These chunky cookies are a lovely lunch box filler or after school treat. Ginger is a natural antihistamine and can help lower the production of immunoglobulin E (IgE), antibodies associated with seasonal allergies like hay fever.
(makes 16 cookies)
Gluten Free, Dairy Free, Egg Free, Soy Free
30g coconut flour
30g tapioca flour
30g arrowroot powder
1 tbsp xylitol
30g gluten-free rolled oats or quinoa or rice flakes
1 tsp gluten-free baking powder
½ tsp ground ginger
½ tsp bicarbonate of soda
1 tbsp ground flaxseed
60ml melted coconut oil or dairy-free spread
2 pieces of stem ginger from a jar, chopped
3-4 tbsp syrup from the stem ginger jar
Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a baking sheet with baking parchment
Put the flours, arrowroot, xylitol, oats, baking powder, ginger, bicarbonate of soda and flaxseed in a food processor and blend together to break up the oats lightly.
Add the melted oil, stem ginger and syrup and process to form a soft dough.
Roll the dough into walnut-size balls and place, spaced apart, on the baking sheet. Press down on top of each ball with a fork to form small rounds.
Bake for 20 minutes or until lightly golden. Transfer to a wire rack to cool completely.
Store in an airtight container for up to one week.
Recipes and images from Christine Bailey’s new book My Kids Can’t Eat That: How to Deal with Allergies & Intolerances in Children. Published by Nourish Books.