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Gluten-Free Fig Cookies

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Gluten Free Girl
Related tags
dessert low fat nut free vegetarian
Nutrition per serving    (USDA % daily values)


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Ingredients for 30 servings

one-half pound of the best dried figs — I used both light brown Calimyrna and dark Mission figs — chopped into quarters

one-half cup pomegranate juice

one-quarter cup port

one-quarter cup meyer lemon juice

one-half cup butter

one-half cup brown sugar, packed in

one-half cup organic cane sugar (this is key, because it has a more granular consistency)

one egg

one teaspoon vanilla

two tablespoons molasses

one-half teaspooon baking soda

one and one half cup white rice flour

one-half cup of cornstarch

one-quarter cup teff flour

one-quarter cup millet flour

1/2 teaspoon xantham gum

lots of fresh-grated nutmeg (as much as you can take)

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