Cranberry-Lemon Cookies


Cranberry-Lemon Cookies

Cranberry-Lemon Cookies

These lemony treats fresh from celeb chef Giada DeLauentis’ new bestselling cookbook, Giada’s Feel Good Food, are the ultimate gluten-free match for your afternoon coffee.

Cranberry-Lemon Cookies Recipe


Cranberry-Lemon Cookies

1 cup brown rice flour

¼ cup coconut flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. fine sea salt

½ cup safflower or grape-seed oil

¼ cup unsweetened applesauce

¼ cup honey

¼ cup fresh lemon juice, plus grated zest of 1 large lemon (about 1 teaspoon)

2 large eggs, at room temperature, beaten

1/2 tsp. pure vanilla

1 cup unsweetened dried cranberries


Position a rack in the center of the oven and preheat it to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder and salt.

In a large bowl, whisk together the oil, applesauce, honey, lemon juice, lemon zest, eggs and vanilla.  Add the flour mixture and stir just until blended.  Stir in cranberries.

Using a tablespoon, scoop batter onto the parchment.  Using damp fingers, flatten each one into a 1/3 inch thick round.  Bake until slightly golden on top, about 15 minutes.  Cool on a wire rack for at least 1 hour before serving.          24 cookies


(Recipe for Cranberry-Lemon Cookies was in Giada DeLaurentis’, cookbook, Giada’s Feel Good Food, March 2014 )


Thin-Crust Gluten-Free Pepperoni Pizza

This-Crust Gluten-Free Pepperoni Pizza

Thin-Crust Gluten-Free Pepperoni Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My husband can’t eat pizza with gluten or sugar in the crust.  Because that leaves out boxed mixes or frozen pizzas, I decided to make my own.

           Angela Sage                                                                        Waxhaw, North Carolina


Thin-Crust Gluten-Free Pepperoni Pizza Recipe

Thin-Crust Gluten-Free Pepperoni Pizza

1 ½ cups almond flour

¼ tsp. salt

¼ tsp. baking soda

1 egg

1 Tbsp. grape seed or olive oil

¼ lb. Italian turkey sausage links, casings removed

1 medium, chopped

½ cup pizza sauce

1 garlic clove, minced

½ cup julienned roasted sweet peppers

¼ cup sliced ripe olives

1 cup (4 oz.) shredded part-skim mozzarella cheese

17 slices turkey pepperoni

In a small bowl, mix the almond flour, salt and baking soda.  In another bowl, whisk egg and oil; stir into dry ingredients.  Press onto a 12 inch pizza pan coated with cooking spray; build up edges slightly.  Bake at 350 F. for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink.  Spread pizza sauce over crust; sprinkle with garlic.  Top with the sausage mixture, red peppers, olives, cheese and pepperoni.  Bake 18-20 minutes longer or until cheese is melted.                         8 servings

(Recipe for Thin-Crust Gluten-Fee Pepperoni Pizza was in