Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

INGREDIENTS

1 Tbls Lemon or Lime Juice

1 Tbls Apple Cider Vinegar

1 Cup Maple Syrup or Honey

1 Tbls Coconut or Olive Oil

1 Tsp Ginger, ground

1 Cup Raw Carrot, diced

1 Cup Onion, diced

1 Cup Cranberries, fresh, chopped

½ Tsp Salt

DIRECTIONS

In saucepan heat oil and add onion. Cook until slightly caramelized, add carrots and continue cooking for another few minutes.  Add all remaining ingredients to saucepan and bring to boil, then stir and lower to a simmer. Simmer on low for about 20 minutes or until the onions and carrots are tender. Remove from heat and allow to cool slightly, then blend with an immersion blender, or Cuisinart. Return to heat and simmer until sauce begins to thicken. The sauce can be stored in a glass contain in the refrigerator until needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Nut Butter Cookies

 Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

INGREDIENTS

Cookies

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

Nut Butter Filling

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

DIRECTIONS

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida