One of my recipes was included in the latest issue of Cesar’s Way Magazine (I haven’t seen it yet, is it awesome!?!) and I received a request for a gluten-free version, and we all know I aim to please!
Grab some cranberries and you’ll have a yummy treat in no time. Woof!
1 cup fresh Cranberries
1 cup natural Apple Sauce
1/4 cup Milk
1 teaspoon ground Cinnamon
2 cups Soy Flour
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. Puree cranberries and mix with apple sauce. Once combined add milk, cinnamon and soy flour until dough is well mixed.
3. Knead dough into ball and roll onto a heavily floured surface, the dough is very sticky, 1/4 inch thick and cut with cookie cutter of your choice.
4. Place on prepared baking sheet and bake for 10 to 15 minutes or until browned at the edges.
Cool and refrigerate.
Makes 3 to 4 dozen rounds.