| 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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