Prepare Gingery Snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375F for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies.
Ingredients: 2 large pink grapefruits (peel on, cut to ¾ inch slices) 3 ruby plums (Stone removed, cut in half) 3 peaches (Stone removed, cut in half) 1 fresh pineapple ( Peeled, cored, cut into ¾ inch slices) 3 apples (skin on cut into ¾ inch slices) 2 avacados ( skin on, cut in half) Any other fruits you would like like bananas, other pit fruits like nectarines, mangoes, citrus fruits, or pears. Non-stick cooking spray Prepare the fruits for
Description: NO gluten, casein, wheat, eggs, corn, soy, eggs Nuts optional Ingredients: 1 1/4 cup brown rice flour 1/4 cup sweet rice flour or almond meal (makes them taste better, adds protein) 1/4 cup tapioca starch 2/3 cup Sucanat (Or sugar) 1/4 teaspoon baking soda 1/4 teaspoon guar (xanthum) gum 1/8 teaspoon ground ginger 1/2 teaspon ground cinnamon 1/8 teaspoon salt 2 tablespoons cooking oil 1 tablespoon molasses 1/2 cup acceptable rice milk; other milk substitute; water, etc. Instructions: In
Ingredients: 1/3 c Ghee or coconut oil 2 1/2 c Ozma Mix -an easy baking mix you can make yourself. Get the recipe here. 1 c Maple Sugar (or other unrefined sugar) 1 1/2 c Rice Milk 1 c Whole berry cranberry sauce 1 c Chunky applesauce 1 Apple; cored and thinly sliced Heat oven to 350 F. Heat Ghee in 9 x 13 inch pan in oven until melted. Mix Ozma Mix, Maple sugar and Rice milk with wire whisk until smooth.
Ingredients: 1 can of gluten free coconut milk ¼ cup maple syrup or honey Juice of one small lemon or lime. 1.Whisk Coconut milk , syrup and lemon juice and put into ice cream maker or pop in freezer and take out and whisk after a couple of hours and ice crystals have appeared around the edge 2.Whisk twice more at hourly intervals 3.If it remains in the fridge overnight then remove for about 30 mins prior to serving. Serve
Ingredients: 1/2 cup unsweetened cocoa 1 cup tap water 2 cups sugar 1/8 teaspoon salt 1/2 teaspoon vanilla In a saucepan, mix the cocoa and water with a whisk. Heat, stirring occasionally. Add the sugar and stir until dissolved. Bring to a full rolling boil. Reduce heat to medium low and boil for 3 minutes. Remove from the heat and stir in salt and vanilla. Enjoy!
Ingredients: 2 cups 1001 Cookie Mix – an easy baking mix you can make yourself. Get the recipe here. 1/2 cup Sucanat or Maple sugar 1 egg 1 teaspoon vanilla 1 (6 oz.) pkg. Tropical source GFCF semi-sweet chocolate chips 1/2 cup chopped nuts Preheat oven to 375F. Grease cookie sheets. In large bowl, mix together cookie mix, sugar, egg and vanilla. Stir in chocolate chips and nuts. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Bake for
This is wheat, gluten, milk, casein, corn, soy, and can be nut and egg free if you use the flaxseed meal option. See the recipe book for how to make “Flax eggs” Ingredients: 1 cup Ozma Master Mix – an easy baking mix you can make yourself. Get the recipe here. 1/2 cup unsweetened cocoa powder (not Dutch) 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda 3/4 teaspoon salt 1 cup sugar 2 teaspoons almond or vanilla extract 1/2 cup rice milk
Ingredients: 1 cup cold water 1 cup sugar 1 tablespoon gelatin 1/2 cup shredded coconut Bring to boil and boil for 5 minutes. Whip when cold and pour into tray. Sprinkle with coconut. Refigerate to set.
Ingredients: 1/4 cup ghee /margerine 1 cup maple (or brown) sugar 1/4 cup brown rice syrup 1/2 tsp allergy-free vanilla 1/4 cup coconut milk 5 or 6 tart apples (with sticks) 1. In medium saucepan, melt ghee. 2. Stir in sugar, syrup, vanilla and milk. 3. Bring mixture to a boil and keep boiling for about several minutes until a candy thermometer reads 245 F. 4. Remove caramel from heat. Put a Popsicle stick in the center of each apple.