Some delicious and healthy lunchbox and afterschool treats - they’re also vegan and wheat-free!

Ginger Snaps

Topping:

1 tsp. barley flour*
2 tsp. maple sugar, Sucanat, or date sugar

Cookies:

½ cup rolled oats, divided
¼ cup plus 2 Tbs. canola, safflower, or sunflower oil
½ cup maple syrup
2 Tbs. blackstrap molasses
½ tsp. vanilla
1 cup plus 2 Tbs. barley flour*
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 ½ tsp. powdered ginger
½ tsp. ground cinnamon

Preheat the oven to 350 degrees Fahrenheit.  In a small bowl, mix the topping ingredients; set aside.  Process ¼ cup of the oats in a food processor or blender until they are the consistency of coarse flour.  In a small bowl, mix the oil, syrup, molasses, and vanilla.

In a separate, larger bowl, place the ground oats, and remaining rolled oats.  Sift the flour, baking soda, baking powder, salt, ginger, and the cinnamon into the oats.  (Sifting isn’t absolutely necessary, but it ensures there won’t be any clumps of flour or salt in the batter.)  Pour the wet ingredients into the dry ingredients, and mix with a spatula until everything is well incorporated.

With a 1-ounce ice cream scoop or 2 spoons, scoop out 1 heaping tablespoon of the batter onto well-oiled or parchment-lined cookie sheets.  Sprinkle each cookie with topping.

Bake for 10 minutes and rotate the cookie sheets a half turn to ensure even baking.  Bake 6 to 7 minutes more or until the cookies are golden around the edges.  Let cool on the cookie sheets for 5 to 6 minutes before removing to a cooling rack.

Makes approximately one dozen 3” diameter cookies .

*Whole-wheat pastry flour can be substituted for barley flour

Brown Rice Krispy Treats

2 ½ Tbs. canola, safflower, or sunflower oil
½ cup brown rice syrup
2 Tbs. maple syrup
2 Tbs. barley malt syrup
½ tsp. salt
6 cups brown rice cereal

Oil an 8x8” baking pan; set aside.

In a hot skillet over medium heat, heat the oil.  Reduce the heat to low, and add the syrups and salt.  Cook until the mixture begins to turn a deep golden brown.  (This burns easily, so be sure to keep an eye on it.)

Pour the syrup mixture into a large, oiled bowl.  Fold the rice cereal until it is well coated with the syrup.  Pour the mixture into the prepared pan.  Cool 10 to 15 minutes before cutting.

To make these really special, top the cooled treats with melted chocolate.

Makes six 2 ½” squares.

HGJ tip - add 1 cup of any of the following:  chocolate chips, butterscotch chips, peanut butter chips, raisins, chopped nuts.

Reprinted with permission from Simple Treats: A Wheat-free, Dairy-free Guide to Scrumptious Baked Goods, by Ellen Abraham.  Copyright 2003, Book Publishing Company, Summertown TN.