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CATEGORY CUISINE TAG YIELD
Eggs Canadian Allergy, Diabetic, Cooky/bars 20 Servings

INGREDIENTS

1/4 c Margarine
1/2 c Sugar
2 tb Molasses
1 Egg
1/2 c Soya flour
1/4 c Cornstarch
1/4 c Potato starch flour
1/4 ts Salt
1 ts Baking soda
1/4 ts Ginger
1/2 ts Cinnamon

INSTRUCTIONS

This is a special recipe made without gluten.
Preheat oven to 350 F.  Sift dry ingredients together.  Cream
margarine and sugar together thoroughly.  Beat in egg and molasses.
Add flour mixture. Mix well.  Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes.  Makes 40 cookies.
2 cookies per serving:  1 fruit/vegetable choice, 1 fat
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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