txdon
Super Star Member
Drew, the new Forks over Knives magazine came out last week and one cookie recipe is especially good.
The Pecan shortbread cookies.
In my bullet blender I blend into a flour 1.5 cups of brown rice, 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt. Pour it in a bowl
Then in the bullet blender I blend 2TBS flaxseed meal, 3/4 cup dates, 1 tsp vanilla 1/2 cup water. Pour it into the rice flour mixture. Mix together with 1/2 cup chopped pecans.
I roll it into parchment paper (12"X2") and put it in the freezer for an hour and then cut the log into 1/2" slices and bake at 425˚F for 14 minutes.
Very good, taste like pecan sandies.
The Pecan shortbread cookies.
In my bullet blender I blend into a flour 1.5 cups of brown rice, 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt. Pour it in a bowl
Then in the bullet blender I blend 2TBS flaxseed meal, 3/4 cup dates, 1 tsp vanilla 1/2 cup water. Pour it into the rice flour mixture. Mix together with 1/2 cup chopped pecans.
I roll it into parchment paper (12"X2") and put it in the freezer for an hour and then cut the log into 1/2" slices and bake at 425˚F for 14 minutes.
Very good, taste like pecan sandies.