In anticipation of holiday leftovers, I have begun playing around with some new recipes!
Not one to simply rest on my laurels, I decided to challenge myself. This afternoon was all about gluten-free, vegan cooking with unusual gluten-free flours! Now, I know what you’re thinking, “since when has Quinoa Flour been considered ‘usual’?” I guess that is a matter of perspective. My kitchen has never even seen “normal” all-purpose flour, so, in our house, Quinoa Flour is a rather blase’ ingredient! Be that as it may, I had a grand old time rolling up my sleeves and getting down and dirty with some new-er ingredients!
This recipe will come in handy after Thanksgiving as a way of using up leftover Cranberry Sauce AND as a way of getting a head start on your Christmas cookies! Have fun!
Cranberry Chestnut Cookies
Yield: 5 1/2 dozen
- 1 cup Chestnut Flour
- 1 cup Sorghum Flour
- 1/2 cup Tapioca Starch
- 2 tsp Baking Soda
- 1 Tblp Flax Seed Meal + 3 Tblsp Warm Water
- 1/2 tsp Ginger
- 1 tsp Cinnamon
- 1/2 tsp Sea Salt
- 3/4 cup Non-hydrogenated Organic Shortening (Spectrum brand)
- 1 cup Agave Nectar
- 1/4 cup Molasses
- 1/2 cup canned Whole Berry Jellied Cranberry Sauce (or homemade)
- Preheat oven to 375 degrees.
- In a large bowl, combine all the ingredients, except for the cranberry sauce.
- Blend well.
- Stir in the cranberry sauce and mix thoroughly.
- Chill dough at least 1 hour.
- Place on a baking sheet by rounded spoonful.
- Bake 13-15 minutes.
- Allow to cool on a wire cooling rack.