So GoodApril/May 2008 Issue

Recipes For a Healthy Altenative to Sugar

This fragrant product ranges in taste from mild to penetratingly assertive. It can be light in color or deep amber, depending on the nectar the bees favor. Honey is easily digested, has antimicrobial properties, contains traces of important nutrients and antioxidants and is a carbohydrate source that’s easy on blood sugar levels.

As an all-natural food, honey imparts a bold, textured sweetness to baked goods. With its concentrated flavor, a small amount packs a big punch. You’ll use less of it than sugar to get the same sweetness.
 
Raw local varieties, made by bees pollinating the plants that live in your area, are said to have allergy benefits. But even with all these attributes, it is still honey’s rich, golden taste that takes the cake. Choose your favorite honey for use in any of these gluten-free, dairy-free recipes.  

Coconut Fruit Cookies

MAKES 40 COOKIES

Get a mouthful of fruit in every bite. You’ll want seconds. These cookies freeze well.

    2  cups Gifts of Nature gluten-free flour blend
    2 1/4  cups nut flour* or 1 cup gluten-free flour plus 1 cup gluten-free oats
    1  cup finely shredded coconut or coconut flour, unsweetened
    1/2  cup olive oil
    1  cup honey
    3  eggs
    1  teaspoon baking soda
    1  teaspoon salt
    1  cup chopped dried fruit of choice

1. Preheat over to 325 degrees. Lightly grease a cookie sheet or line with parchment paper.

2. In large bowl, mix all ingredients together until blended. Do not over-mix.

3. Drop by rounded tablespoons onto prepared cookie sheet. Bake in preheated oven for approximately 12 minutes or until edges are golden.  

*TIP For nut flour, try a blend of pecan, almond or walnut. Make your own nut flours in a mini food processor or coffee grinder. Keep nuts in the freezer and grind as needed.

TIP To turn these into chocolate chip cookies, use 1 cup Enjoy Life Foods chocolate chips in place of the dried fruit. Enjoy Life chocolate chips are free of wheat, dairy and soy. Visit 
www.enjoylifefoods.com for details.

Jollie’s Raisin Oat Cookies

MAKES 40 COOKIES

Coconut, oats and raisins guarantee hearty flavor and lots of fiber. Kids love this nutritious treat and it’s better than a snack bar for on-the-go families.

    1  cup brown or white rice flour
    ¼  cup tapioca flour
    ½  teaspoon baking soda
    ½  teaspoon gluten-free baking powder
    ¼  teaspoon salt
    ½  cup butter or margarine, melted
    ¾  cup honey
    1  egg
    1  cup gluten-free oats*
    1 1/3  cup finely shredded coconut, unsweetened
    ½  cup raisins

1. Preheat oven to 370 degrees. Lightly grease a cookie sheet or line with parchment paper.

2. In large bowl, combine all ingredients, stirring until blended. Do not over-mix.

3. Drop dough by rounded teaspoons onto prepared cookie sheet.  

4. Cook for 11 to 14 minutes or until cookies are golden on bottom and edges.

*TIP Gluten-free oats are available at Gifts of Nature (www.giftsofnature.net) and Bob’s Red Mill (www.bobsredmill.com).

Favorite Brownies

MAKES ONE 10-INCH ROUND PAN

A gluten-free brownie that’s sugar free. This cake-like, moist dessert doesn’t need frosting.

    1/2  cup butter or margarine, melted
    1  teaspoon gluten-free vanilla, optional
    1/3  cup cocoa
    ¾  cup (rounded) Gifts of Nature gluten-free flour blend
    1/2  teaspoon gluten-free baking powder
    1/2  teaspoon salt
    3/4  cup honey
    2  eggs

1. Preheat oven to 350 degrees. Grease and flour a 10-inch round pan.

2. Mix ingredients together, stirring until blended. Do not over-mix.

3. Pour batter into prepared baking pan. Bake in preheated oven 30 to 35 minutes, watching to make sure edges don’t burn.

 

Honey Vanilla Cake

MAKES ONE 9x13-INCH CAKE

Honey imparts a lovely fragrance and flavor to this dense cake. Try a drizzle of crushed fresh strawberries for a colorful topping or spread with Honey Frosting.  

    1 ½  cups Gifts of Nature gluten-free flour blend (or recipe below)
    ¾  cup white rice flour
    ¾  cup potato starch
    4  teaspoon gluten-free baking powder
    ¾  teaspoon xanthan gum
    1  teaspoon salt
    1  cup honey
    ½  cup butter or margarine, melted
    4  eggs
    3  teaspoon gluten-free vanilla
    2  cups rice milk

1. Preheat oven to 350 degrees. Grease a 9x13-inch cake pan and lightly dust with gluten-free flour.

2. In large bowl, mix all ingredients together, stirring until blended. Do not over-mix.

3. Pour batter into prepared pan. Bake in preheated oven for 40 to 50 minutes. Cool completely before frosting, if desired. LW

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