This was delicious. My first time really cooking “gluten free”. I really love the coconut flour and can’t wait to make some more foods using alternative flours!
3.5 cups rhubarb
2 cups strawberries
1/2 cup white sugar
~6 Tbsp melted butter
1/2 cup brown sugar
1/2 cup oats *gluten free
1/2 cup coconut flour
2 Tbsp ground golden flaxseed
Mix rhubarb and strawberries with white sugar in a pan (I used a glass pie pan). Mix remaining ingredients in a bowl and then cover rhubarb and strawberries with it. Bake for ~30 minutes at 350 degrees.
After this last week of December I’m unplugging the oven.
Cookie baking is addicting! The following cookies are making an appearance this season:
Sugar Cookies. I love the addition of lemon, so I add some fresh lemon zest and juice to this recipe – Soft & Chewy Lemon Sugar Cookies They are chewy and crispy!
Snowballs! The memory of these cookies sprung, up from my childhood I suppose, into my mind a couple of weeks ago so I made some. Perfect match to the memory! Delicious cookies… a favorite…
Chocolate chip cookies with oatmeal and walnuts. The back-of-the-bag recipe that I modify by throwing in about 1/2 cup oatmeal, 1/2 cup walnuts, pecans, white chocolate chips and heath toffee!
Salad is going to taste so good all of January.