This is a very simple recipe of cookies for followers of GAPS diet, or simply for people that are intolerant to all cereal flour.
They are baked at very low temperature because all ingredients can be eaten raw too.
They aren’t too much sweet and accept different possibilities depending on individual preferences.

gluten-free, dairy-free, Full GAPS diet

To bring at school, nut bars are very useful: they are very nourishing and easy to eat and to keep in a box. 
You can find several brands in the commerce, but there are always some non desirable ingredient: glucose syrup, cereals, preservatives, etc. 
In order to get a GAPS diet compatible nut bar, it’s necessary to do it at home. Here I suggest you some examples.

gluten-free, dairy-free, white sugar free, egg-free, Full GAPS diet, vegan, raw

Pulses use to be quite indigestible for most of the persons. They contain anti-nutrients that alter the digestion and avoid the proper absoption of minerals. Some advices to cook them in order to make them more digestibles are:

1.- Soak them in four parts water to one part legume with a pinch of salt and some drops of lemon juice. Change the water once or twice. Lentils require 12 hours soaking, chick peas and beans need 24 hours.

2.- Cook slowly in water for 15-20 minutes for lentils or 1 hour for chick peas and beans.

3.- Add herbs or vegetables with digestive properties: two sage leaves or some slices of fresh fennel during the cooking.

4.- The skin of the legumes is the most indigestible part. It’s better to remove it after the cooking of the chick peas and beans.

5.- Salt must be added at the end.

The association of pulses with a cereal gives a complete protein source.

Several hypothesis try to give a reason of why hay fever or allergic rhinitis is touching more and more people in development world: hygiene hypothesis, genetic predisposition, polluted environment, ... but, what if food plays a determining role as trigger?

Several hypothesis try to give a reason of why hay fever or allergic rhinitis is touching more and more people in development world: hygiene hypothesis, genetic predisposition, polluted environment, ... but, what if food plays a determining role as trigger?