| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Allergy, Diabetic, Rice, Cooky/bars |
36 |
Servings |
INGREDIENTS
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder (GF) |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Rice flour |
| 3/4 |
c |
Potato starch flour |
| 1/2 |
c |
Shortening |
| 3/4 |
c |
White sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pumpkin |
| 1/2 |
c |
Nuts |
INSTRUCTIONS
Preheat oven to 350 F. Sift dry ingredients together. Cream shortening
and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat
until smooth. Shape cookies into 1" balls and place on a greased cookie
sheet. Press flat with fork. Bake for 9 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian
Celiac Assoc.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Dec 8, 1998
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