1/2 cup *butter softened ( or ghee)
1 Tablespoon chicolin
1/4 teaspoon stevia
1 Tablespoon *glycerin (optional)
3/4 cup sweet rice and rice flours mixed
1/2 cup macadamia nut pieces
1/2 cup dried unsweetened cranberries
Mix all ingredients in order of list. Drop in spoonfuls onto ungreased cookie sheet. Bake at 350 F for 12 minutes.
I like to dry my own cranberries so that they have no sugar added. Here's how you do it. Boil water in a large shallow pan (the more surface area the better). When it's at a rolling boil gently pour in cranberries to cover the surface of the water. Watch them closely for about 2 minutes. You'll hear quiet popping and hissing and see many of them split with a little white line appearing on the berry. When it looks like most of them have split, spoon them out with a slotted spoon and spread them on a cookie sheet. Put sheet in the oven at 200 F but prop the door open for moisture to escape. Dry them this way for about 4 hours or till they are squishy the way you like them. They seem to keep in the refridgerator for a very long time.
Hope you enjoy these cookies. I could hardly keep my hands off 'em.
In reference to the dried unsweetened cranberries...can you help me find this? I have tried looking for it through the forum and maybe overlooked it!
Thanks a million!
Maybe I am missing something here but fresh cranberries are in season right now. You can buy them in bags and just toss them in the freezer! Then you can chop them yourself any time and just throw that into your recipes. They last for months in the freezer so stock up!!!
I made some cranberry muffins yesterday and after having no fruit for weeks, they were MAHVELOUS!!!
I just made cran muffins too today--delicious!!!
Also, I used frozen whole cranberries cut in half - I didn't dry them. Seemed to work fine! I don't have chicolin, so I just added a tad more stevia.
I also used 1/4 cup carob powder and they are rich and "chocolatey." No sugar cravings/rushes either.
Thanks for this recipe. I will keep experimenting and see what I can come up with!
As for liquid stevia--I honestly have never used it--perhaps someone else will chime in here...?
I've been doing this diet since October, but haven't posted until now. I finally decided to make the switch from spending endless amounts of money on doctors who haven't helped me, and so have just started on the products from this site. In any case, I figured I would start contributing a bit, since I have pretty much been existing on recipes from this site, as well as ones I engineered myself as a result of the info and ideas here, for the last 8 months.
I know the dried cranberry question is old, but in case anyone is still looking, I found dried, unsweetened cranberries. I was only able to find them at one store while I was in NY visiting my family, but I'm sure they can probably be found elsewhere with a little searching. They are made by "The Just Tomatoes Company," and they have a web site, but I haven't checked it out yet. The only ingredient is cranberries, and they look different than the usual sweetened ones. They are still round, but dehydrated. The only problem I had was that since they are so light, the first time I baked with them, they floated to the top of the bread and burned. I suppose it would have made more sense to run them through the food processor real quick. The company obviously also has dried tomatoes that are soooo good with hummus, but I can't eat tomatoes anymore.
Also, I use liquid stevia sometimes when I bake, and it works fine. You just have to play around with it to figure out the right amount t use. I think I usually use about a 1/2 tsp, but I'm not sure. I find it has a less bitter taste when I bake with it. Hope this is helpful.
And, the cranberry water that was left after boiling the berries, I added some chicolin/stevia to that too, and had some very tasty cranberry juice for later.
however, the cookies didn't turn out like I thought they would. They were a little crumbly and the butter ran out of them like crazy. what did I do wrong?
i like the pink color they get though...thanks!
I live at high altitude, so I've made adjustments to the flours and that helps some, but it seems like there is just too much butter. It just oozes out and I get little cookie puddles. They taste good, they're just flat, thin, and brittle.
Any suggestions from the bakers out there about what additional adjustments I might make? I've considered lowering the amount of butter, but I"m not sure by how much.
I find unsweetened frozen cranberries in any natural food store. If my recipe seems tough, I add a bit of coconut milk. I also do not put the carob in it. They are so fresh with the cranberries and I LOVE nuts! These are wonderful cookies!
what is chicolin?
Chicolin is the same as inulin- organic inulin is sold in the online store:
Here is a link about the recommended candida safe sweeteners. Scroll down and it explains how to use inulin with stevia to make a 'spoonable stevia'.