Roasted Beets

     Roasting turns beets surprisingly sweet and intense without any need for dairy, gluten or other allergens.  

     beets
     olive or other oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)

Preheat oven to 425 F. Peel some beets and slice them into rounds an inch thick or so. Put them on a cooky sheet, drizzle with oil, sprinkle with salt and toss. The beets should be thoroughly coated with oil so that they don't dry out. Bake for 30 minutes or so and start checking on them once in a while. They are done when they are soft all the way through. Turn the oven up or down by 25 degrees if necessary and cook until done.

Ready for the oven

*Some cooks prefer to peel beets after they're cooked because the peels slide off so easily then. I prefer for them to be ready to serve when they come out of the oven.

Hypoallergenic Oat Cookies

These delicately flavored, tender little cookies melt in your mouth. 

     1 c. palm oil shortening
     1 c. powdered sugar (See Powdered Sugar in the Glossary) 

     1 Tb. vanilla extract 
     3 c. gluten-free oat flour

     pinch of salt (See Salt in the Glossary) 

     powdered sugar to roll the cookies in

     Melt the shortening. Stir in the one cup of powdered sugar and the vanilla extract. Stir the salt into the oat flour, and mix the flour into the shortening. Shape into one-inch balls and place 2 inches apart on an ungreased cooky sheet. Refrigerate for at least 1/2 hour. Preheat oven to 350 degrees F. Bake 15 minutes or so, until cookies just start to brown. Move cookies to a rack to cool. Roll in powdered sugar while still a bit warm.