APPLE CINNAMON COOKIES
This recipe is for those individuals who are allergic to rice but tolerant of amaranth and buckwheat. Other flours could be substituted, but I have not tried any others.
1/2 cup Now brand apple fiber
1/2 cup natural applesauce
1/2 cup brown sugar
1/4 cup tolerated oil
1 egg or egg substitute (1 T ground flaxseed with 4 T hot water. Let stand a few minutes.)
1/2 cup amaranth flour
1/2 cup buckwheat flour (light buckwheat flour is the best)
1 t. Xanthan gum
2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
Add dried fruit of choice if desired
Combine apple fiber, applesauce, sugar, oil and egg or egg substitute together and mix well. Add dried fruit of choice, chopped and mix well. In separate bowl mix the remaining dry ingredients. Add wet ingredients to dry ingredients. Roll dough into balls and place onto cooking sheet. Flatten gently with a wet or oiled fork or spatula. Cook at 350 degrees for 12-15 minutes. Cool on rack. Cookies will be brown in color.