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Raspberry Linzer Cookies

These gorgeous gluten-free & dairy-free Raspberry Linzer Cookies are as appealing to the eye as they are the taste buds. They’re also fun to make with children, friends or loved ones. They look beautiful served at parties and gatherings or simply as a special treat to enjoy with a cup of herbal tea at home.

Raspberries are a great full-body detoxifying food, rich in antioxidants that specifically remove EBV’s byproduct and other viral debris from the bloodstream, allowing for easier overall cleansing. Raspberries also tend to bind onto and remove impurities delivered to the intestinal tract by a liver burdened by viral waste matter.

Raspberry Linzer Cookies

Ingredients:

Cookies:
1 1/4 cup almond flour
3 cups gluten-free oat flour
1/3 cup maple syrup
1/2 cup melted coconut oil
1 tsp alcohol-free vanilla extract
Sea salt (optional)

For the jam:
2 cups fresh raspberries
1-3 tbsp maple syrup, depending on sweetness of raspberries
1/2 tbsp lemon juice
3 tbsp white chia seeds

Directions:
Make the jam by combining the raspberries, maple syrup and lemon juice in a small saucepan. Bring the mixture to a medium-high heat and cook, stirring frequently, until the raspberries have broken down. Remove from heat and stir in the chia seeds. Place in the fridge for 1 hour to thicken.

Make the cookie dough by adding the almond flour, gluten-free oat flour, maple syrup, coconut oil, vanilla and sea salt to a bowl. Mix in the bowl with a wooden spoon, then transfer the dough to a lightly floured surface and knead until uniform. Divide the dough into two, cover each piece with plastic wrap and place in the fridge for at least 20 minutes.

Preheat oven to 350F. Line two baking sheets with parchment paper. Working one piece of dough at a time, roll the dough to 1/4 inch thick between two sheets of parchment paper. Using a cookie cutter, cut an equal amount of cookies with a shape you desire cut out of the middle, such as a heart, star or triangle – this will be the top cookie), and with no shape cut out (these will be the bottom cookies). Transfer to the lined baking sheet and refrigerate for at least 15 minutes.

Bake the cookies in the oven for 8-12 minutes, until very slightly browned. Transfer to a cookie sheet and cool completely. Add about 1 tsp of raspberry jam to the bottom cookie. Gently sandwich the tops and bottoms together. Repeat with rest of cookies. Store in an airtight container at a cool room temperature for up to 24 hours, or in the refrigerator for several days.

Makes about 25-30 cookies

To find out more of the undiscovered healing properties of dozens of foods, check out Medical Medium Thyroid Healing: The Truth behind Hashimoto's, Graves', Insomnia, Hypothyroidism, Thyroid Nodules & Epstein-Barr.

This item posted: 12-Feb-2020

 

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