Ingredients:
1 1/2 cups whole wheat or other low or non-gluten pastry flour
1/8 tsp. salt
1/2 tsp. baking powder
1 egg substitute
1 egg white
3 Tbs. unsweetened orange juice
1 Tbs. finely grated orange rind
1/2 tsp. almond essence
1/2 cup unsulfured dried apricots, chopped
1/8 tsp. salt
1/2 tsp. baking powder
1 egg substitute
1 egg white
3 Tbs. unsweetened orange juice
1 Tbs. finely grated orange rind
1/2 tsp. almond essence
1/2 cup unsulfured dried apricots, chopped
Recipe:
1. In a bowl, mix all dry ingredients together; make a well in center.
2. In another bowl, whisk egg substitute, egg white, orange juice, orange rind, and almond essence.
3. Add liquid mxture to dry and stir gently. Stir in apricots.
4. Turn out on lightly floured board; knead several times, for about 2-30 seconds.
5. Roll out on board to 1/4-inch/6mm thickness.
6. Cut into rounds and transfer into a nonstick baking sheet sprayed with cooking spray.
7 Bake in a preheated 375 /190 for about 15 minutes or until firm and browned. Cool on a rack before storing.
2. In another bowl, whisk egg substitute, egg white, orange juice, orange rind, and almond essence.
3. Add liquid mxture to dry and stir gently. Stir in apricots.
4. Turn out on lightly floured board; knead several times, for about 2-30 seconds.
5. Roll out on board to 1/4-inch/6mm thickness.
6. Cut into rounds and transfer into a nonstick baking sheet sprayed with cooking spray.
7 Bake in a preheated 375 /190 for about 15 minutes or until firm and browned. Cool on a rack before storing.
Serves:
20 cookies