1 c. gluten-free flour blend (like Pamela’s baking mix or 1/4 c. of each: fresh ground buckwheat, brown rice, almond, & coconut flours)
1/2 tsp. Real salt
1 1/4 Tbls. fresh thyme
1 stick butter
1/2 c. powdered sugar
1/2 lemon juiced
1 tsp. gluten-free vanilla
*Mix first 3 ingredients. Mix remaining 4 ingredients and add to first 3. Press dough into bottom of a glass dish (9×9 square).Bake 30 minutes @ 350^ or until golden brown.
*Whisk together 1/2 lemon juiced and 1/2 c powdered sugar for glaze. Pour over slightly cooled dough and refrigerate until cooled completely. Garnish with fresh lemon zest and enjoy!
EASY PEANUT BUTTER COOKIES
by Tana Besendorfer (my amazing mother 🙂
1 cup creamy raw peanut butter
½ cup maple crystals (grind to powder)
1 egg (cage-free, organic)
That’s it. No, I’m not mistaken, this recipe contains no flour!
Preheat oven to 325 F. Mix the three ingredients together until well mixed. Refrigerate for a few minutes. Roll in balls and flatten with a fork. Bake for 18-20 minutes. For a little different approach, press into a 9×9 square baking pan and bake for 18-20 min. Cool, and spread with melted dark chocolate (Dagoba is the chocolate we use but any works) Easy Peasy!
***ALSO, I JUST WANTED TO LET YOU ALL KNOW THAT IF YOU HAVE A REQUEST FOR A SPECIFIC GLUTEN-FREE RECIPE THAT YOU HAVE BEEN WANTING PLEASE LEAVE IT IN THE COMMENTS SECTION UNTIL WE GET THE RECIPE REQUESTER LINK UP AND RUNNING AND I WILL DO MY BEST TO GET YOUR REQUESTED RECIPE UP IN MY POSTS. ALSO FEEL FREE TO LEAVE COMMENTS OF OTHER RESTAURANTS NOT LISTED THAT ACCOMMODATE GLUTEN-FREE EATING. THANK YOU! 🙂