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<<Disclaimer: Verify this information before applying it to your situation.>>
Apricot Crumble Bars
3/4 cup walnuts
1 cup gf flour
1/2 tsp xanthan gum
1/3 cup packed light brown sugar
1 stick cold butter, cut into bits
1/3 cup flaked coconut
1/2 cup apricot preserves
1/3 cup diced dried apricots
Preheat oven to 350. Line 9" square pan with foil, letting ends extend
over edge and grease bottom and sides well.
In food processor, coarsely chop ¼ cup walnuts; place in bowl. In
processor, pulse remaining walnuts, flour, sugar, and butter until dough clumps.
Mix 1/2 cup dough, coconut, and reserved coarsely chopped walnuts together.
Pat remaining dough into bottom of prepared pan.
In small bowl, mix preserves and apricots; spread over dough. Sprinkle
with reserved dough/coconut mixture. Bake 30 - 35 minutes or until top is
brown. Let cool and lift by ends of foil to cutting board; cut into squares.
+++++++++++++
Chocolate Delight Cookies
2 ½ cups powdered sugar
2 cups pecans or walnuts, chopped coarsely in food processor
7 Tbsp unsweetened cocoa
2 extra large egg whites, beaten until frothy
1 tsp. vanilla
¼ tsp. salt
Preheat oven to 350
In a large bowl, whisk together the powdered sugar, nuts, coca, and salt.
Add egg whites and vanilla and stir until well combined. Spoon onto
buttered or oiled foil-lined cookie sheets. Bake 15 - 17 minutes or until tops
appear dry and light in color. Let cool before removing from cookie sheets.
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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