The Best-Ever Wheat-and Gluten-Free Baking Book by Mary Ann Wenniger

Author:Mary Ann Wenniger
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2005-06-12T16:00:00+00:00

Nitty Gritty Cookies

These cookies are crunchy and fun. Not stylish, but full of wholesome country flavors.

WET INGREDIENTS:

½ cup (112 g) butter, softened

½ cup (170 g) honey

½ cup (60 ml) apple juice

DRY INGREDIENTS:

2 cups (230 g) GF bread crumbs

1½ teaspoons salt

1 cup (120 g) sesame seeds

1 cup (225 g) sunflower seeds, roasted

1 cup (100 g) quinoa flakes

1 cup (125 g) plain walnuts, finely chopped

1 cup (120 g) hazelnut flour

1 cup (140 g) cornmeal

1 cup (150 g) yellow raisins

PREHEAT oven to 350°F (180°C, or gas mark 4). PREPARE cookie sheet with either oil or parchment paper. CREAM butter and honey together, then mix in other ingredients except for the juice. ADD juice a little at a time until mixture holds together. If mixture is too sticky, add a little rice flour. SHAPE into balls and place on an oiled or parchment-covered cookie sheet. BAKE for 25 minutes.

Yield: 2 dozen cookies

Nutritional Analysis: Each cookie has 293 calories, 15.6 g fat, 6.3 g protein, 31.7 g carbohydrate, 3.3 g dietary fiber.

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