Bakery, cookies, ginger breads , crackers gluten-free.

 Cheese crackers with sesame .

And if milk for you allow, this is super, but if not allow as me, thus cook non-milk, vegan cheese.

1.5 cup for gluten-free flour, 100 gr cheese Cheddar, shredding, 1/2 cup for hard coconut oil, 1/2 cup for sesame, pinch salt, 16 tbl.sp. cold water.

Warm oven till 185 C, mix salt with flour, rub oil with oil till  crumb, and you are getting small peas of oil these are  giving for crackers puffs. Add sesame, cheese, cheese is a need to evenly transfer in pastry. Optionally add cold water, and pastry receiving dense,  moist, not mix his long time. And in getting need dense structure form a ball, close a film, and move for 30 min in refrigerator. And cold pastry roll till layer on 2 cm, and cut with form are crackers.

Bake 20 min, or till a golden colour, cool in form.

Coconut cookies.

80 gr nut flour of any nuts, 50 gr  coconut flour, 85 gr nut milk, 50 gr coconut illiquid, sweetener by taste, 1/4 tea.sp. water, one tea.sp. vinegar apple.

All mix, you are getting moist, plastic pastry, roll or with hands on pergament and cut with forms coolies  on 2 cm in thick, bake in oven on 185 C till golden colour, cool 10 min.

Oats cookies.

200 gr oats gluten-free flakes, 180 gr softening oil butter or coconut, 4 tbl.sp fromage or coconut creams.

2eggs, or changers, as 2 tbl.sp. flax flour with 6 tbl.sp. water, mix, infuse for 20 min, or in microwave for 40 sec, sweetener by taste, 1/4 tbl.sp. water, one tea.sp. apple vinegar.

Warm oven till 185 C, mix all, dense pasty getting. If liquid add oats, and with moist hands create cookies as one tbl.sp. is one cookie, a ball rolled with hands, with palms flattening and on pergament put. Bake till moderate golden colour, cool for 10 min.

Oats-coconut cookies.

280 gr of gluten-free flour, cup for coconut flakes or  chops, 2 eggs, or changer eggs with 6 tbl.sp. warm water, 1/3 cup for soft coconut creams thick, pinch salt, 1/3 tea.sp. apple vinegar, sweetener by taste.

Mix all, warm oven till 185 C, moist hands with form cookies and put on silicone carpet , bake till golden colour and ready.

Shortbread cookies with a filling of feijoa  and hazelnut.

300 gr universal gluten-free flour, 150 gr coconut oil soft, 2 eggs, or 2 tbl.sp. flax flour with 6 tbl.sp. warm water, sweetener by taste, soda pinch, 1/2 tea.sp. apple vinegar, handful chopped nuts and hazelnut, coconut milk a little bit, when pastry forming, he needs for giving his elasticity. And pastry need forming ,like soft clay and not crumbing,  breaking in rolling. 

Form pastry of these ingredients, for filling use handful chopped nuts and handful feijoa mix in blender, add artichoke syrup, mix, ready, and bake. Warm a oven till 185 C, roll sheet  of pastry, cut with forms for cookies. One form spread with a filling and put on her other. Edge squeeze with folk, but filling thick is not flow out. Apply cookies on pergament or silicone carpet, and in oven till golden crust, ready.