Post by Loupy on Oct 14, 2014 15:15:03 GMT -7
Cranberry-Lemon Cookies
From Giada @ www.giadaweekly.com/
Healthy eating habits don’t require cutting out treats. Here is one sweet, seasonal way to end a meal this fall. It’s no secret: I have a huge sweet tooth. My dessert addiction even led me to a career in food; I originally went to cooking school to become a pastry chef. Dessert is my favorite course of any meal (and I think the favorite of my fans, too). But I have to be careful not to overindulge, and I have a guiding principle that helps me keep sweets in line.
I’ve said it before, I’ll say it again, especially when it comes to something sweet: Eat a little of everything, but not a lot of anything. That’s my number one philosophy on eating, and one that’s helped me indulge in life’s little pleasures—chocolate-covered almonds, graham crackers, cookies, pretty much anything chocolate, really!—without overdoing it.
Makes 24 Cookies
Ingredients:
1 cup brown rice flour
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
½ cup safflower or grapeseed oil
¼ cup unsweetened applesauce
¼ cup honey
Grated zest of 1 large lemon
¼ cup fresh lemon juice from 2 large lemons
2 large eggs, at room temperature, beaten
½ teaspoon pure vanilla extract
1 cup unsweetened dried cranberries
Instructions:
Position an oven rack in the center of the oven and preheat the oven to 375°F.
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder, and salt.
In a large bowl, whisk together oil, applesauce, honey, lemon zest, lemon juice, eggs, and vanilla until blended.
Add the flour mixture and stir just until blended.
Stir in the cranberries.
Using a 1-tablespoon measure, spoon the batter onto the baking sheets.
With your dampened fingers, flatten each one into 1/3-inch rounds.
Bake until slightly golden on top, about 15 minutes.
Cool on a wire rack for at least 1 hour before serving.
From Giada @ www.giadaweekly.com/
Healthy eating habits don’t require cutting out treats. Here is one sweet, seasonal way to end a meal this fall. It’s no secret: I have a huge sweet tooth. My dessert addiction even led me to a career in food; I originally went to cooking school to become a pastry chef. Dessert is my favorite course of any meal (and I think the favorite of my fans, too). But I have to be careful not to overindulge, and I have a guiding principle that helps me keep sweets in line.
I’ve said it before, I’ll say it again, especially when it comes to something sweet: Eat a little of everything, but not a lot of anything. That’s my number one philosophy on eating, and one that’s helped me indulge in life’s little pleasures—chocolate-covered almonds, graham crackers, cookies, pretty much anything chocolate, really!—without overdoing it.
Makes 24 Cookies
Ingredients:
1 cup brown rice flour
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
½ cup safflower or grapeseed oil
¼ cup unsweetened applesauce
¼ cup honey
Grated zest of 1 large lemon
¼ cup fresh lemon juice from 2 large lemons
2 large eggs, at room temperature, beaten
½ teaspoon pure vanilla extract
1 cup unsweetened dried cranberries
Instructions:
Position an oven rack in the center of the oven and preheat the oven to 375°F.
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder, and salt.
In a large bowl, whisk together oil, applesauce, honey, lemon zest, lemon juice, eggs, and vanilla until blended.
Add the flour mixture and stir just until blended.
Stir in the cranberries.
Using a 1-tablespoon measure, spoon the batter onto the baking sheets.
With your dampened fingers, flatten each one into 1/3-inch rounds.
Bake until slightly golden on top, about 15 minutes.
Cool on a wire rack for at least 1 hour before serving.
