The dough isn’t quite as easy to work with as scones with regular flour, but this gluten free brunch treat is tasty.
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
Also in this month’s Food & Wine mag was a recipe for Spicy Asian-Chicken-Salad Lettuce Cups. I wanted to bring […]
A fantastic new cookie idea… So this month’s Food & Wine mag came in the mail last week and as […]