RICE MUFFINS

1 1/2 cup rice flour or other allowable flour
1/2 tsp salt
2 tsp baking powder or 2 tsp bakers ammonia(corn free)
1/4 tsp baking soda
4 Tbsp allowable oil
1/4 cup fruit puree
1 cup water or milk

Mix and spoon into greased muffin tins and bake at 350 degrees for 15 to 20 minutes . Makes 12 muffins

NUTRIENT INFORMATION(per muffin):
Calories 92
Carbohydrate 12 g
Fat 10 g
Protein 6 g
Fiber 2 g

Peanut Butter Cookies

Servings: 1

Ingredients:

1 1/2 c AM Crunch Peanut Butter

3/4 c Honey

-OR- other natural sweetener

1 t Vanilla

1/2 c AM Brown Rice Flour

3/4 c AM Barley Flour

Directions:

1) Stir peanut butter, honey and vanilla together. Mix rice and barley flour together and stir into mixture. The mixture should be easy to roll into a ball.

2) On an oiled cookie sheet, roll out the dough into small balls and then flatten the balls out fairly thin.

3) Bake 7-8 minutes at 350 F. Let cool on the cookie sheet before removing.

Recipe Edited by: Food Counseling Services

NUTRIENT INFORMATION (per cookie):
Calories 185
Carbohydrate 22 g
Fat 10 g
Protein 6 g
Fiber 2 g