Carrot-nut cookies gluten-free.

 One big carrot, cup for cashew, 1/3 cup for walnuts, 1/2 cup for gluten-free universal flour, 3 tbl.sp. coconut oil, 3 eggs or 3 flax eggs of flax flour and 3 tbl.sp. of water with 9 tbl.sp. of water, 1/2 tea.sp. of water, one tea.sp. apple vinegar, sweetener by taste.

Warm oven till 185C, shed carrot, grind cashew , and walnuts, flax flour add in water and infuse 20 m in, or in microwave put for 40 sec. Mix all, form flat cookies of 1.5 tbl.sp. is for one piece. Apply on pergament and bake for 20 min till a golden crust, cool 15 min.

Cashew cookies and grape.

60 gr of cashew, handful for grape without stones, 1.5 cup of corn flour, 2 tbl.sp. corn starch, 3 eggs, or flax flour 3 tbl.sp. with 9 tbl.sp. of water are getting 3 flax eggs, which change are usual eggs in baking. Soda pinch, sweetener by taste , 1/2 tea.sp. apple vinegar, 3 tbl.sp. coconut oil. When you are cooking of cornflower flour, check for mark as crossed ear, if no, flour having gluten traces, and better method and simple buy gluten-free flour corn  at https://www.instagram.com/garnecofficial/?max_id=1508545764073591498 

Grind in blender grape and cashew, mix all, and you are getting moisturized, dense pastry, form with hands cookies or cut with forms, by your taste, bake on the greased oil a pergament at 185 C till a dry tooth stick.

Cookies with walnuts and pear.

Cup for walnuts, 1/2 cup for gluten-free mass White bread by Garnets/Garnec  , 2  eggs or flax flour 2 tbl.sp. with 6 tbl.sp. of water, 3 tbl.sp. coconut oil, pear, soda pinch, sweetener by taste. 

Warm oven till 185 C, grind in blender walnuts, and mix with gluten-free mixture, add soda, sweetener, mix in blender pear, eggs, and theirs changer.Add in flour mass pear with changer of eggs, coconut oil. Mix all good, you are getting dense, thick pastry, if need add a flour pinch, and on the sprinkle with flour a top add pastry, and with hands form  layer on 2 cm in thick, form with cut cookies and bake on pergament for 30 min till a dry tooth stick/check with tooth stick for cookies ready method.

For cream, 1/2 cup infusion of chickpeas or peas shake with sweetener by taste and one tbl.sp. lemon juice and cool. Cool cookies and after form his with cream.