• Gluten Intolerance 
• Hypoglycemia 
• SF Recipes 

 Method: Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes. 1 cookie - 1 fruit/vegetable choice, 1 fat
 
 

*****  GF CHOCOLATE NUT BROWNIES *****

Ingredients: melted butter, for greasing 125g (4oz) butter, chopped 200g (1 cup, firmly packed) soft brown sugar 125g (6 1/2oz) good quality dark gluten-free chocolate, chopped 3 eggs, beaten 50g (1/3 cup) commercial gluten-free flour 35g (1/3 cup) cocoa powder 1/4 teaspoon gluten-free baking powder 150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.

Method: Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on Medium High (650 watts 70%) for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring well so the ingredients are properly combined. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir. Add nuts.

Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about 35 minutes. Test with a skewer in the centre to check that it's cooked.

Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)
 

*****Flourless Chocolate Cake With Chocolate Glaze ******

For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract

For glaze 1/2 cup whipping cream 1/2 cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12.
 

**** NO CRUST PUMPKIN PIE ****

3/4 c. sugar 1/2 c. buttermilk baking mix 2 tbsp. melted margarine 1 (13 oz.) can evaporated milk 1 3/4 c. prepared pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla 2 eggs, slightly beaten

Put all ingredients in large bowl. Beat until smooth. Pour into greased 9-inch pie pan and bake in 350 degree oven 55-60 minutes. Serves 8. ~~~~~~~~~~~~~~~~~~