Chapatis (Middle Eastern flatbread)

INGREDIENTS 

1.5 C whole wheat flour

1/2 tsp salt

1/2 cup water (plus more, if needed) 

1 tsp vegetable oil

Butter (for serving) 

INSTRUCTIONS

• Sift flour and salt together in the bowl of a mixer. 
• Add water and oil and mix to a soft dough (adding extra water as needed). 
• Kneed, with mixer on low, for 5-6 minutes.  Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes.  
• Turn dough out on to a floured surface, and divide dough into six equal pieces.  Shape each piece into a ball. 
• Press the dough into a larger round with the palm of your hand, then roll into a 5" round.  Stack, layered between wax paper (or plastic wrap), to keep moist. 
• Heat griddle over high heat.  Take one chapati and place on the grill.  
• Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. 
• Turn the chapati over using a spatula and cook for another 30-60 seconds.  
• Remove from pan and keep warm until serving.  Serve warm with butter.  

Gooey Almond Cookies (Gluten Free, almost Paleo)

INGREDIENTS

1.5 C almond flour (or meal)
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon (optional)
1 TBSP flax meal
1 TBSP chia seeds
1 TBSP hempseed hearts 
2 TBSP melted coconut oil
1 egg, beaten
1.25 tsp vanilla extract
1/2 tsp almond extract
1/4 C honey
Sliced almonds, for garnish

INSTRUCTIONS

• Preheat oven to 350*F.  Line a baking sheet with parchment paper. 
• In a medium bowl, combine all dry ingredients. 
• In a small bowl, combine all wet ingredients. 
• Add wet ingredients to dry ingredients and stir to combine.  
• Drop by small spoonfulls onto prepared baking sheet. 
• Place two or three almond slices on top, pressing lightly to flatten the dough. 
• Place in oven and immediately reduce temperature to 325*F. 
• Bake 15-17 minutes, or until light golden brown.  
• Allow to cool on baking sheet for a bit before transferring to cooling rack.
• Store in an airtight container, separated by wax paper.  May be frozen. 

Gluten Free Flax Flatbread

INGREDIENTS
2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated

INSTRUCTIONS

• Preheat oven to 375*, spray two half-sheet pans with cooking spray.
• Mix all dry ingredients in a large bowl, and make a well in the center. 
• Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
• Let sit 2-3 minutes. 
• Pour batter into pan and spread evenly into the corners. 
• Bake for 15 minutes, or until the top springs back up.
• Cut into slices, flip over, and bake another 3-4 minutes. 
• Remove from pan and cool on racks. 
• Wrap each cooled slice in wax paper, and freeze until ready to consume.  

Mango Jam

INGREDIENTS
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

INGREDIENTS
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
• Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

INGREDIENTS
6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes.