In 2013, after a stomach virus, my son’s food intolerance journey  has began. At first it was just milk and dairy products, later it was tomatoes, then gluten, eggs, potatoes, mais and soy. All together it has been a great learning experience even though it has not been easy to teach my son to eat super healthy. Sweets for him are impossible to buy, so I always look for recipes I can convert to gluten free vegan.  Here is my try from today and I must say it was very successful.

Ingredients:

250gr margarine or substitute with 250ml grapeseed oil

200ml coconut cream/milk

3 cups of gluten free flour (1 cup chestnut, 1 cup coconut flour and 1 cup tapioca flour)

Preparation:

Mix all of the ingredients together and chill in the freezer for 20 minutes. Roll the dough into walnut sized balls. Roll the balls in brown sugar before placing cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake at 180C for 35 minutes.

 

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