Gluten-Free

This is a correction to an earlier post.

Recently, a prospective client asked me if I did a gluten-free cheesecake. I didn't, but why not? After some research online and at Sunflower Market, it seemed that the only adjustment to my recipe was the crust. By replacing the graham crackers which are moistened with applesauce with meal (whole almonds which are ground in the food processor), the task was complete. I also found a recipe for cookies using almond meal at www.glutenfreeday.com. And there is a cake I have made before using toasted ground almonds that turns out to fit in this category as well.
The recipe for the cookies is simple and can be varied greatly as to fillings and spices. Here is the version I have made. You don't need an allergy to gluten to enjoy these!

Gluten-Free Apricot-Coconut Almond Cookies

1 cup ground almonds - 4 oz
50 g butter, melted - ~.25 cup
1/4 cup sugar - 44g
1 egg
1/2 c dried apricots, chopped
1/2 c coconut
1 tsp vanilla
1 tsp ginger
dash salt

Preheat oven to 340° F. Line a baking sheet with parchment.
Mix all ingredients, allowing butter to cool slightly.
Divide dough into 12 portions, about 1 tbsp per portion.
Bake 20-25 min.

Nutritional Analysis:

Calories 132 Sodium 26 mg
Fat 6 g Carbohydrates 10 g
Cholesterol 27 mg Fiber 1 g
Protein 2 g

Copyright Donna Detter (C) 2009