Last month I catered a fashion show for Vagus Fitness. Catering is something I have only done one other time, and that was for Vagus Fitness the year before. I have been a client of Vagus for a year now and this boutique gym has empowered me to get in shape.
Over a year ago I decided that I needed to get my act together! No more diets, no more fads, no more feeling like I was the heaviest person in the room.
I know I will not be a size 0, nor do I want to be. Vagus has inspired me to be in the best shape I CAN BE! I am stronger than I can imagine and feel incredible. It is amazing that getting stronger, working on my cardio health and within a year I have gone down 4 sizes.
I am pretty proud of myself!
When I was coming up with the gluten free and dairy free menu for Vagus Fitness I decided that I would do up a cookie bar. 8 different cookies all using gluten free and dairy free ingredients.
Today I will share with you one of those recipes, and tomorrow the other.
Recipe: Gluten Free Oatmeal Raisin Cookies
- 1 1/2 cup Bob mills gluten free flour blend
- 1 Tbsp arrowroot starch
- 1 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamon & nutmeg
- 2 cups non-contaminated oats
- 1 cup dark brown sugar
- 1 cup Earth Balance vegan “butter”
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1 tsp good quality vanilla
- 1 large egg
- 1 cup raisins, cranberries, cherries or other dried fruit
- 1 cup walnuts
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment paper.
- In a stand mixer cream the vegan “butter” and the brown sugar.
- Add the maple syrup and beat, scraping sides of bowl.
- Add the egg and vanilla and mix again.
- In a small bowl whisk the gluten free flour blend, baking soda, salt, arrowroot starch and spices.
- Add the flour mixture and mix.
- Add the shredded coconut and oats and beat until blended.
- On low add the walnuts and raisins.
- Use an ice cream scoop to drop dough onto cookie sheet.
- Bake for 12 minutes.
- Remove and cool.