I wound up using the original recipe as more of a general guideline, since I had to make a good deal of alterations for the assorted dietary restrictions of the prospective eaters they'd be going to. First (and most significantly), I de-glutened and de-nutted the whole batch, then veganized the mixture with virgin coconut oil and flaxseed. To make up for some of the texture I removed, naturally gluten free, slightly sweet polenta
Shared with Wellness Weekend and Gluten Free Fridays
Fresh - Frozen Cranberry Cookies
Makes 28
½ cup coconut oil
¾ cup coconut sugar
1 tsp orange extract
¼ cup orange juice
¼ cup warm water
¼ cup ground flaxseed
¾ cup brown rice flour
¼ cup corn flour
½ cup gluten free all-purpose flour
½ tsp guar gum
1 cup gluten free rolled oats
½ cup corn grits (or polenta)
1 tsp baking powder
1 tsp baking soda
1 ½ cups fresh (or frozen, unthawed) cranberries, chopped
- Preheat oven to 350°F.
- Cream the coconut oil and coconut sugar together.
- Add the orange extract, orange juice, water and flax, mixing well.
- Slowly mix the dry ingredients into the butter mixture.
- Fold the cranberries into the dough.
- Roll the dough into walnut-sized balls and place on a lined cookie sheet.
- Bake for 20 to 25 minutes at 350°F, until golden brown.
Calories: 109.5
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 14.2 mg
Total Carbs: 16.1 g
Dietary Fiber: 1.5 g
Protein: 1.5 g
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