Cranberries and chocolate, two ever-popular holiday flavours, are combined here in one gluten-free, egg-free, dairy-free, and nut-free cookie.
1 cup (250 mL) gluten-free baking mix
1/2 tsp (2 mL) xanthan gum
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) cinnamon
3/4 cup (180 mL) apricot purée (see below)
1/4 cup (60 mL) organic canola oil
1 tsp (10 mL) vanilla extract
1/3 cup (80 mL) dried cranberries
1/3 cup (80 mL) dark chocolate chips
Preheat oven to 375 F (190 C).
Mix gluten-free baking mix, xanthan gum, baking soda, salt, and cinnamon. Incorporate apricot purée, oil, vanilla, cranberries, and chocolate chips. Using 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten, and place on oiled baking tray.
Bake for 13 minutes or until golden.
Makes 16 cookies.
Each serving contains:
94 calories; 2 g protein; 5 g total fat (1 g sat. fat, 0 trans fat); 11 g carbohydrates; 2 g fibre; 154 mg sodium
source: "Delicious holiday treats", alive #350, December 2011
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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