| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Allergy, Diabetic, Rice, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Brown sugar, lightly packed |
| 1 |
ts |
Almond extract |
| 1 |
|
Egg |
| 1/2 |
c |
Rice flour |
| 2 |
c |
Crispy Rice (crushed) |
| 2 |
tb |
Chopped almonds |
INSTRUCTIONS
This is a special recipe made without gluten.
Crispy Rice is available from a food distributor or health food shop.
Preheat oven to 350 F. Cream butter and sugar together until light
and fluffy. Add almond extract and egg. Beat well. Stir in flour,
Crispy Rice and almonds. Shape into balls, 1" in diameter and place
on ungreased baking sheet. Press with a floured fork to flatten
slightly. Bake for 12 to 15 minutes until lightly browned.
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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