Date Squares (Gluten-Free)

This recipe comes to us from Ann Sokolowski.
Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.
1 package gluten-free cake mix [more about flavors below]
5 eggs
¾ cup oil [or melted and cooled butter]
2 tablespoons gluten-free extracts
2 cup toasted nuts [optional]
1 cup dried fruits [optional]
Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.
Flavorings (choose one):
2 tablespoons anise extract with y...

1-½ cups white rice flour
½ cup butter or margarine (cold)
½ teaspoon cream of tartar
½ cup sugar
½ teaspoon baking soda
1 egg (cold)
1-½ teaspoon xanthan gum
½ teaspoon gluten-free vanilla, lemon, or almond flavoring
1/8 teaspoon salt
Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the do...

This recipe comes to us from Ann Sokolowski.
Preheat oven to 350F and line two cookie sheets with parchment paper.
Combine:
1 cup almond flour (freshly ground if possible)
1 cup sugar
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
½ teaspoons gluten-free almond extract
½ cup chipped dried apricots
2 Tablespoons butter
Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

Here's a recipe for gluten-free cookie clusters. They’re delicious as a dessert, but depending on how much of a sweet-tooth you have, they could even serve as a good breakfast snack/pastry! One of the things I like about this is that the recipe comes from a naturopathic dietician who has been able to work the "Konsyl Original" fiber supplement directly into the recipe itself.
This is especially great if you have kids with celiac, who may need nutritional supplements like fiber, but have to be wary of gluten. The recipe is flexible, so if you’re feeling particularly adventurous in the kitchen, you might even try adding in your own favorite ingredients or taking any out to accommodate even the pickiest of eaters! And best of all, the end result is a dessert that will give you the fiber you...