To The Res­cue: Honey A MustHave In Gluten-Free Hol­i­day Recipes

Stanstead Journal - - CLASSIFIEDS -

Gluten-free Pump­kin Honey Spice Cook­ies are a de­li­cious treat.

(NAPSA)-’Tis the sea­son for eat­ing! Who doesn’t love the de­li­cious feasts that come with the hol­i­days? But get­ting through the hol­i­days gluten-free can be tough. Most tra­di­tional hol­i­day recipes, like stuff­ing, gravy and side dishes, of­ten con­tain gluten. How­ever, don’t lose hope if you eat gluten-free. You can still en­joy de­li­cious hol­i­day fare with a lit­tle plan­ning and the help of one ver­sa­tile pantry item-honey. A must-have for cook­ing and bak­ing this hol­i­day sea­son is pure and nat­u­ral honey, an in­gre­di­ent that can be found in ev­ery pantry. Honey not only adds mois­ture to gluten-free recipes, it also masks “off” or bit­ter fla­vors of­ten found in whole grains and gluten-free flours. This ideal in­gre­di­ent is not just a sim­ple sweet­ener-with more than 300 va­ri­etals in the United States, honey adds its own spe­cial fla­vor to recipes and, in par­tic­u­lar, baked goods. In gen­eral, lighter col­ored hon­eys are milder in fla­vor, while darker hon­eys are more ro­bust. And be­sides giv­ing a touch of sweet­ness to ev­ery bite, honey also adds an ap­peal­ing golden color to baked goods for an eye-catch­ing, mouth-wa­ter­ing treat. “When it comes to gluten-free recipes, it can be chal­leng­ing to in­cor­po­rate sub­sti­tutes for popular in­gre­di­ents and still get the taste and tex­ture of coun­ter­parts con­tain­ing gluten,” says Cather­ine Barry, di­rec­tor of mar­ket­ing for the Na­tional Honey Board. “Honey is the per­fect sweet­ener for gluten-free recipes, es­pe­cially baked goods like cook­ies.” Get an early taste of the hol­i­days with th­ese Gluten-free Pump­kin Honey Spice Cook­ies de­vel­oped by the Na­tional Honey Board. They’re sure to be a hit with both adults and kids-and they’re per­fect to bring to cookie ex­changes or of­fice and home cel­e­bra­tions dur­ing the hol­i­days. For more in­for­ma­tion about honey and for more honey recipes, visit

Gluten-free Pump­kin Honey Spice Cook­ies

Prep time: 15 min. / Cook time: 15 min. 2 cups gluten-free flour blend* 1 tbsp. pump­kin pie spice 1 tsp. bak­ing pow­der 1 tsp. bak­ing soda 1/2 tsp. guar gum pow­der 1/2 tsp. salt 3/4 cup honey 1/2 cup soft­ened but­ter 1 cup pump­kin puree 1 large egg 1 cup chopped pecans 2/3 cup dried cran­ber­ries Heat oven to 350° F. Grease or line with parch­ment pa­per 3 cookie sheets. In a bowl, whisk to­gether dry in­gre­di­ents. On a stand mixer fit­ted with the pad­dle at­tach­ment, or with a hand mixer, cream to­gether honey and but­ter. Beat in pump­kin and egg (mix­ture will look cur­dled but will smooth out when dry in­gre­di­ents are added). On low speed, mix in dry in­gre­di­ents un­til blended; mix in pecans and cran­ber­ries. Drop ta­ble­spoons of dough onto pre­pared cookie sheets, leav­ing 1 inch be­tween them. Bake 15 min­utes or un­til firm to the touch. Cool on pan 5 min­utes; with spat­ula, trans­fer to wire rack and cool com­pletely. Makes about 3 dozen cook­ies *Use a store-bought blend or make your own blend by com­bin­ing equal parts white rice flour, ta­pi­oca starch

and potato starch or corn­starch.

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