However, my son, the one who is no-dairy-soy-egg-nut-wheat-corn, would not have been able to eat them without discomfort, so I tried a new recipe today, inspired by Katherine and Anna. I substituted sun-butter for part of the margarine, sugar for the powdered sugar (which has corn starch), and oats & gfcf mix for the flour. And the bottle of vinegar for a rolling pin.
We thought the results were good enough to share, since it can be hard to find good recipes for our gfcf-no-nut-no-egg family and friends:) At first, I thought they might be too crumbly and would need something like xanthum gum to help, but once they cooled they turned out fine.
(GFCF No Nut No Egg)
1 scant c. sugar
1/2 c. lenten margarine, softened (we use Earth Balance, soy-free)
1/2 c. Sunflower Seed Butter
1 T apple cider vinegar
1 1/4 c. Bob's Redmill Gluten Free baking mix (the one with garbanzo beans & sorghum)
1 cup oat flour (just took my stick blender to a bowl of oats, then measured out a cup)
3/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 400 degrees
Cream together confectioner's sugar, margarine, sun-butter, and vinegar. Mix together the flours, baking soda, and salt into a separate bowl. Add to the margarine mixture and stir until blended. If the dough seems dry, add a little liquid (rice milk, water, etc.) to correct consistency.
On a lightly oat-floured surface, roll the dough out to about 1/8 inch thickness. Cut into desired shapes (like a tree!) Place cookies carefully onto ungreased cookie sheets. Sprinkle cookies liberally with green sugar or leave plan to frost after baking.
Bake 6-8 minutes. Cool slightly on the pans. Remove to wire rack to cool completely. Makes 1-3 dozen, depending on the size of your cookie cutter!
Spruce Island Trees and the North Star of Alaska
St. Herman, pray for us!