Skærmbillede 2013-12-10 kl. 19.44.00By Pia Skadhede

The recipe for these cookies can be customized as a Christmas treat and to accommodate different intolerances. Give them your own personal touch.

2 cups of water
1 1/4 cup of oil – use the type you tolerate best. For example olive oil or butter/ghee
1 teaspoon salt
1 teaspoon baking powder gluten-free – use if tolerated
200 g flour of any type that is tolerated, like rice, millet…
50 g gluten-free oatmeal
200 g seeds that are tolerated. I use sesame and linseed. You can also use chopped nuts or coconut together with the cores.

Add a little spice and sweetener as tolerated. For example, ginger or cinnamon, fruit sugar or syrup. With less sugar the cookies will be more like sweet crackers.

Roll the dough out thinly on a sheet of parchment paper with a rolling pin. Moisten it with a little water with your fingers. Cut into squares. Perhaps sprinkle with more spices, sugar or nuts. Bake until golden at 200 degrees.

Delicious combinations: Ginger/nuts. Coconut/vanilla. Almonds/vanilla. Fresh ginger/syrup. Fresh ginger/cinnamon. Apple/ginger (use a little less water with this combination). Try a little chopped chocolate/nuts (use a little less water). Or Cinnamon/almonds. And for an interesting twist try Honey/basil – perhaps with a few drops of lemon.

At you can find rare gluten free types of flour from sorghum, teff, millet, chickpeas, oat, manioc (cassava), etc.

Pia Skadhede have a food blog “” (the dinner table) where she updates familiar food classics to organic temptations.

Proofreading in English: Christine Kintner