Here is my first Gluten Free Recipe: NUT CRUNCH. This recipe was my first GF one given to me by our Pastry Chef at Becky the Schoolhouse at Cannondale- it's delish so make up a batch and dig in!
2 1/2 cups rice flower
(3/4 cup of oats) Substitute at local Whole Foods or specialty stores
3/4 cups pecans & 3/4 cup almonds- toast and grind 1/2
1/2 cup veg oil or canola oil
1/2 cup maple syrup
1/4 cup apple cider or orange juice
cinnamon
vanilla extract
almond extract
- combine liquid ingredients in one bowl
- combine dry ingredients in another bowl
- mix wet into dry
- spread on sheet pan and bake at 300*F oven
- when mixture is toasted on surface, use metal spatula to toss
- continure to bake till evenly toasted and break up any large chunks!
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