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October 20, 2010

Pumpkin Spice Delights

Follow this link above to the recipe

Birthday at work and there are lots of allergies among my coworkers. I made these with soy and brown rice flour for a gluten free cookie.  Dairy Free and this time I used Xylitol  instead of the turbinado sugar.  A lower glycemic cookie, my diabetic friend can have some too. I also used pecans instead of walnuts and dried currants instead of raisins. I toasted the coconut and the pecans. They're a soft cookie, kind of like a little pumpkin cake.

I just found out someone else is allergic to coconut.  I almost omitted the coconut, but then remembered I had used 1/2 cup coconut oil with 1/2 cup vegan margarine because I didn't have enough vegan margarine already made up.  I'll make something without coconut next time for Cathy.

2 comments:

  1. So many dietary needs and allergies to take into consideration.

    They look good though, so does pumpkin face!

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  2. It is fun to make things for friends who feel deprived because they don't know what's out there to eat. I made a gluten free birthday cake for a friend and it made her day. I guess she hadn't eaten cake in a very long time.

    The coconut allergy will be very hard for me, I love cooking with coconut.

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