NOW Foods Recipes

Gluten-Free Snickerdoodle Cookies <--- Gluten free cookies that taste good to me! This is a first! (Makes 12 Cookies) Ingredients: 1⁄2 cup NOW Real Food Organic Virgin Coconut Oil, solid 1 cup NOW Real Food Organic Turbinado Sugar 2 eggs 1 1⁄2 cups Living Now Organic White Rice Flour 2 tsp. cream of tartar 1 1⁄2 tsp. cinnamon 1 tsp. baking soda 1⁄4 tsp. salt

Directions: 1. Preheat oven to 350F (325F convection). 2. In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy. 3. Whisk in eggs until mixture has a uniform consistency throughout. 4. In a separate bowl, sift white rice flour, cream of tartar, cinnamon, baking soda, and salt. 5. Add flour mixture into coconut oil mixture and combine until dough is formed. 6. Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart. 7. Bake for 10 to12 minutes. 8. Cool for 5 minutes and enjoy!

Coconut Flax Crunch Bars <--- This tasted like banana bread to me! (Serves 8) Ingredients: 2 tbsp NOW Real Food White Chia Seed Meal 2 tbsp NOW Real Food Organic Golden Flax Seed Meal 1 tbsp NOW Sports Sprouted Brown Rice Protein 3⁄4 cup NOW Real Food Tropical Fruit Dices 1⁄2 cup brewed NOW Real Tea PomeGreenate Tea 1 cup NOW Real Food Organic Rolled Oats 1⁄2 cup NOW Real Food Macadamia Nuts, chopped 1⁄2 cup NOW Real Food Organic Hemp Seed Hearts 3⁄4 cup NOW Real Food Organic Coconut Sugar 1 cup Living Now Gluten-Free All-Purpose Flour 1⁄2 tsp nutmeg 1⁄2 tsp sea salt 1 banana 1⁄2 cup Ellyndale Organics Canola Oil 1⁄4 cup NOW Real Food Grade B Maple Syrup 1 tsp NOW Real Food Certified Organic Vanilla Extract

Directions: 1. Preheat oven to 350F (325F convection). Line quarter sheet pan with parchment paper. 2. In large bowl, combine flax meal, chia meal, brown rice protein, and tropical fruit dices. 3. Pour tea over mixture, stir well and set aside. 4. In a separate bowl, combine oats, macadamia nuts, hemp seed hearts, coconut sugar, flour, nutmeg, and salt. 5. In another bowl, mash the banana. Stir in canola oil, maple syrup, and vanilla extract. 6. Add banana mixture to flax/chia mixture. 7. Once all wet ingredients are well mixed, fold into dry ingredients until fully incorporated. 8. Spread mixture onto sheet pan so that the granola bars are 1⁄2 inch tall. 9. Place in oven for 25 minutes. 10. Allow granola to cool for 30 minutes or until it has firmed but it still soft to the touch. 11. To remove from the pan, run a sharp knife along the edges to make sure granola has loosened. Over a clean table or cutting board, flip sheet pan upside down, and tap to release granola. 12. Cut into 4 inch bars and serve.