Snicker Doodle Cookies

These are FANTASTIC. I made them last night for the Bike-A-Thon at my daughters school. They were a HIT at snack time with all those adorable three year olds adorned in over sized helmets. OH! TOOOOO CUTE!

I just Love Love Love all these little people! It was crazy madness, but by the looks on their faces, it was worth the work. Thank you school - for putting this on to help St Jude Hospital.

OK, I know. I know. You are here for the recipe....well, now you know it is kid tested and approved, as well as School tested and approved. So here it is:

SNICKER DOODLES

3/4 C Zylotol (sugar or sugar replacement- I use Zylotol in all my baking)

1 egg (room temp)

10 TBS butter (room temp)

1/2 tsp vanilla extract(alcohol-free)

3/4 C sweet rice flour

1/4 C brown rice flour

1/2 C potato starch

1 tsp cream of tartar

1/4 tsp Atlantic Sea salt

1/2 tsp guar gum

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3 Tbs Zylotol (or sugar)

2 tsp cinnamon

Combine dry ingredients: flour, starch, salt, tartar, gum. stir and set aside.

Cream together Zylotol and room temp butter until mixed well.

Add egg and vanilla. Beat on medium until mixed well and fluffy.

Add the dry ingredients to the butter/egg/zylotol mixture. Stir until mixed then blend on medium for several seconds.

In a separate bowl, combine the 3 Tbs zylotol and Cinnamon. Roll dough into balls (smaller than a ping pong or golf ball) roll them in the mixture and place them on a cookie sheet using parchment paper.

Bake at 340 degrees about 10-13 minutes. Cool on a wire rack.

In-Joy!

Dannielle

Yummy GF Tortillapita!

I made these tortillas the other day, due to a huge craving for burritos. My daughter LOVES bean burritos, and I had left over black beans from a meal the previous night. I tried this and it worked! It really worked! We ended up making quesadillas, but, WOW were these tasty and light. They have the texture of pita bread, but no yeast, no wheat, no dairy, and no egg!

I am so excited to have this new recipe! I made a full batch that made 12 tortillas, and froze half of them. They have been just as good reheated!

I think I may try them a tad thicker next time, with a lower heat, for pizza crust! I guess I will let you know how that turns out.

For the Tortillapita:
combine:
1c rice flour/millet (you can use all of one, or half and half)
1/3c arrowroot
1/3c tapioca flour
1/3 c fava bean flour
2 tsp guar gum
1tsp baking powder
1/2 tsp zylotol (or sugar)
1 1/4 tsp sea salt

Cut in 2 Tbs organic vegetable shortening
Slowly mix in 3/4 - 1 c warm water (closer to 3/4)
Heat a skillet or griddle to med
Form 12 even balls
Roll or spread each into flats about 1/8 " thick
Place on griddle until the first side bubbles (3-5 minutes)
The second side doesn't take too much longer
Flip only once (they are chewy if you flip them more than once)

In-Joy!
Dannielle