My family says these are fantastic! They go really well with the Chocolate Peanut Butter ice Cream I made today.

FLOURLESS PEANUT BUTTER COOKIES
(Gluten-free, dairy-free)

Makes 20 – 22 cookies

• 3/4 cup organic sucanat
• 1 large organic egg
• 1 teaspoon organic pure vanilla extract
• 1 cup smooth organic peanut butter
• 1 teaspoon baking soda

Preheat oven to 350 degrees F.
Line a cookie sheet with unbleached parchment paper.

Place sucanat, egg and vanilla into a mixing bowl (I used my Kitchen Aid with the paddle) and mix well #2 until smooth, about 2-3 minutes. Stop mixer and add baking soda and peanut butter.

Mix on #3 until the dough is mixed and it pulls together, about 1 minute.

Scrape sides of the mixing bowl down. Scooping up dough with a small scooper (about 2 TB) roll dough into a ball with your hands and flatten slightly. PLace the cookies on the parchment about an inch apart.

Bake about 12-14 minutes, or until just golden brown. Let cool on the baking sheet about 5 minutes before transferring to a rack to cool.

Variation: For Thumbprint cookies, after rolling dough into a ball, use your thumb to make an indentation in the dough ball. Place about 1/2 teaspoon of juice-sweetened jam in the indentation. Bake as directed above.

Enjoy!
~~In Messiah,
Vickilynn
Micah 6:8

OK, so I’m Jewish and I love Jewish deli food. It’s in my blood. Really! (Seriously, my triglycerides were screaming!)

One of my favorite deli sandwiches is a Reuben.

Mmmmm, dense toasted, buttered Jewish rye bread with caraway seed piled high with thinly-sliced corned beef (or pastrami), Swiss Cheese, sauerkraut and Russian Dressing. Oh, what memories! (My cholesterol is rising just thinking about it!) LOL!

However, to “healthy” this up and make it fit my diabetic low-carb diet, I made my version of a Reuben and call it a “Vickilynn!” LOLOLOL!! (What an ego I have!) Just kidding, it’s still a Reuben, but one that fits me. Maybe I should call it a “Bubbe” or a “Zoftig” (both of those names fit me!)

Seriously, here’s my yummy version of the Reuben or Vickilynn, or Bubbe or Zoftig:

• 1 Flax Wrap With Caraway Seed (recipe below)
• Organic Ranch dressing * (or homemade Russian dressing with no sugar)
• Baked chicken or turkey
• Stone-ground brown mustard
• Organic sauerkraut (I like Eden or homemade)
• Sliced organic Swiss cheese

1) Make the Flax Wrap using organic golden flax seed. If making a cold Reuben, remove the cooked wrap to a cooling rack and let cool to room temp. If making a warm, open-faced sandwich (my preference), flip Flax Wrap over in the pie plate, so the bottom becomes the top.

2) Cold Sandwich: On one half of the wrap, layer dressing of your choice, then meat, mustard, sauerkraut and top with cheese. Fold wrap over and enjoy!

3) Warm, open-faced sandwich: Spread dressing evenly over the wrap, then layer meat, mustard, sauerkraut and cheese. Micro on High for 2-3 minutes, or until cheese is melted. OR place under the broiler until cheese is melted. ENJOY!

*If you like caraway (and I do), sprinkle a tad more over the sauerkraut before topping with cheese.

FLAX WRAP WITH CARAWAY SEED
Serving Size : 1

• 3 Tablespoons flax seed meal — golden, organic (or you can sub organic almond flour)
• 1/4 teaspoon baking powder
• 1/4 Teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon caraway seed *more to taste
• 1 large egg
• 2 Tablespoons water

Mix dry ingredients. Stir in wet ingredients and mix well until smooth. Pour into a greased 8 or 9-inch pie plate and microwave on HIGH uncovered for 3 minutes (or until done). Flip wrap out onto a cooling rack and use as a wrap.

Per Serving (Flax Wrap only): 356 Calories; 24g Fat (62.7% calories from fat); 15g Protein; 18g Carbohydrate; 17g Dietary Fiber; 212mg Cholesterol; 669mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat.

~~In Messiah Yeshua,
Vickilynn
Micah 6:8

I have decided this is my favorite pizza crust for my Diabetic, Low-Carb, real Food diet. It is SOOO delectable that my hubby (non-low-carb) enjoys it as much as I do and I have to fight him for it. The crust is supple yet sturdy (holds up to toppings and cheese). The flavor is nutty but not overpowering. A perfect taste for me and a far cry from the bland pizza crusts I grew up on. Fight for taste!

FLAX PIZZA CRUST (Low-Carb and Gluten-Free, see below for Egg-Free version)

Adapted by Vickilynn Haycraft
Serving Size : 8

• 3/4 cup flax seed — = 1 1/2 cup meal (Organic, golden)
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 2 Tablespoons Parmesan cheese
• 1 clove garlic — minced
• 1 Tablespoon Italian Seasoning
• 3 large eggs
• 1/2 cup water
• 3 Tablespoons water — or extra virgin olive oil

~Preheat oven to 450.

~Grind flax seed into fine meal. Add dry ingredients and mix well.

~Mix wet ingredients and whisk together to blend completely. Add wet ingredients to dry and whisk together until smooth.

~Let sit about 5 minutes to thicken, but do not let sit longer as mixture will thicken too much to spread easily.

~Oil a 15-inch pizza pan with olive oil / lecithin or place parchment paper over pan and lightly oil the parchment.

~Bake for about 15-18 minutes or until light golden brown.

~Top and bake 8-10 minutes or until cheese is melted.

I like to top mine with some Ranch dressing, roasted green beans and garlic, organic roasted chicken and organic mozzarella.

Per Serving (Crust only): 107 Calories; 7g Fat (58.3% calories from fat); 6g Protein; 6g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 444mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Or try my preferred version, without eggs or oil:

FLAX PIZZA CRUSTS (EGG-FREE)

Adapted by Vickilynn Haycraft

Serving Size : 8

• 3/4 cup flax seed — = 1 1/2 cup meal (Organic, golden)
• 3 Tablespoons flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder — or 1 clove minced garlic
• 2 Tablespoons Parmesan cheese — grated
• 1/8 teaspoon stevia — optional
• 1 cup water
• 3 Tablespoons water

Follow directions above.

Per Serving (crust only): 105 Calories; 7g Fat (57.2% calories from fat); 5g Protein; 7g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 479mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : Sprinkle with Parm cheese before baking.

Bake 15-18 minutes for large crust and 10 minutes for mini crusts.

As I am low-carbing, I wanted to have my own Mug O’Cake. Here’s what I do:

• 2 Tablespoons organic golden flax meal, freshly ground
• 1/2 teaspoon baking powder
• 1 teaspoon stevia extract (or to taste – each brand is different)
• 2 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• 1 large organic egg
• 3 Tablespoons organic virgin coconut oil, melted
• 2 Tablespoons water

In a 4 cup measuring cup, place all the dry ingredients and whisk together with a fork or small whisk.

Add in wet ingredients and whisk briskly to fully incorporate ingredients until smooth.

Microwave:

Use glass measuring cup, or any microwave-safe 16 ounce cup container. I like to use over-sized (16-ounce) coffee mugs. Microwave uncovered on HI for 2 minutes. Let cool 5 minutes. Serve in mug.

NuWave Infrared Oven:

Place batter in a 16-ounce oven-proof mug or bowl (I use French Soup bowls). Place rack in 1-inch position.

Bake on HI for 15 minutes. Let cool 5 minutes. Serve in bowl.

Enjoy!!