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Wild Rice Raisin Cookies:


Wild Rice Raisin Cookies:



            The kids were begging me to make cookies earlier, they wanted chocolate chip…I won. Raisin it is. We’re going healthy today.

½ c. sugar
½ c. brown sugar
½ c. butter, at room temperature
1 egg, at room temperature
1 tsp. vanilla
½ tsp. almond extract
½ tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
2 ½ c. gluten free flour
1 c. cooked brown and wild rice
1 c. raisins


Pre-cook your rice and set it aside to cool, or refrigerate it overnight. Preheat the oven to 350. Grease your cookie sheet with butter, or use non-stick foil or parchment. In a mixing bowl combine your sugars and the butter and cream until fluffy. Next add your egg, vanilla, almond, and salt and mix until well blended. Add in the rice on low speed and then gradually add in the mixture of your other dry ingredients. When everything is well combined, mix in your raisins.


          
            Put the dough on the cookie sheet in tablespoon sized drops. Bake for 10 minutes and then let them cool. Enjoy!

            I use Bob’s Red Mill gluten free flour. For the rice I used tru Roots sprouted rice and Quinoa blend.

 Little Luni Ratings:
                Cyrus: 10 out of 10.
                Joey: 10 out of 10
                Rory: 10 out of 10

Comments

  1. These suckers get a 10+++ from me. Damn baby! Your husband is blessed!

    ReplyDelete

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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!