3 RECIPES: Gluten Free No-Bake Chocolate Chip Cookies and Old-Fashioned Peach Preserves and cranberry orange onion marmalade for sandwiches or toppings (

NO-BAKE CHOCOLATE CHIP COOKIES
Thank you to my work family friend who shared this recipe, her family loved it and didn't miss the flour or the sugar!!!!   I have already eaten 3 of them and they are great, will definitely do this again.

Makes 42 cookies (about $5 for ingredients)


INGREDIENTS:
1 1/4 cup raisins
1/2 cup pitted Deglet Noor dates (I picked up a small box of prechopped dates)
2 cups whole oats (I roll my own)
4 Tbsp honey
2 tsp cinnamon
pinch of salt to taste
1/2 cup cacao nibs (miniature chocolate semi-sweet chips)

INSTRUCTIONS:

1.  Place raisins and dates in food processor and chop into small pieces.  Add oats, agave or honey, cinnamon and salt.  Process to mix well.  Empty into mixing bowl and add cacao nibs.  Mix well.

2.  Use a tablespoon measure to protein cookies.  Enjoy immediately, or chill before serving for firmer texture.

NUTRIENTS:  calories 140 for 2 cookies   Total  fat 3 gms.  Sat at 1.5 grams Carbs 26 gm  Fiber 3 grams  Sugars:  8 g Protein 3 grams.  Sodium 15 mg.  cholesterol  9 mg


the best, most tasteful preserves......I might try another but this is great
OLD-FASHIONED PEACH PRESERVES
from The Big Book of Preserving the Harvest
the almond flavoring gives it a delicate aroma and taste, I will use this tomorrow to make some peach tarts, you will see them soon

INGREDIENTS:
1 quart water
1/2 tsp ascorbic acid (crystals powder or crushed tabs)
3 1/2 pounds (about 7 large peaches, peeled, pitted and chopped
5 cups of sugar
1/ cup lemon juice
3/4 tsp almond extract

DIRECTIONS:
1.  Prepare an acid bath by pouring the water into a medium sized bowl and adding the ascorbic acid.
2.  Dip the peaches in the acid bath, drain well.  Combine the fruit, sugar, and lemon juice in a 6 to 8 quart saucepan.  Stir over medium heat to dissolve the sugar.
3.  Boil slowly, stirring constantly, until the mixture thickens,  the fruit is translucent.  and a cooking thermometer reaches 220 F
4.  Stir in the almond extract.
5.  Remove from the heat and skim off the foam with a metal spoon.  Ladle into sterile jars, allowing 1/4 inch headspace.  Cap and seal.
6.  Process for 10 minutes in a boiling water bath canner  Adjust for altitude if necessary

YIELD 7 pints (112 one ounce servings)
Nutrition preserving:  calories 39, no fat 10 grams carbohydrates ,  fiber less than 1 gm.  Total fat is 0.  Sodium is 0 gm


ONION-CRANBERRY ORANGE MARMLADE

INGREDIENTS AND DIRECTIONS

Pour 2 Tbsp hot water over 1/4 cup sweetened dried cranberries, let stand 5 minutes.  Meanwhile, heat 1 tsp vegetable oil in saute pan over medium heat and add 1 cup thinly sliced onion.  Cook and stir 5 minutes or until onion softens and begins to caramelize.  Add 2 Tbsp cider vinegar, stir to loosen browned bits from bottom of pan.  Ad 2 Tbsp orange marmalade, cranberries and any liquid from soaking.  Bring to a boil;  reduce heat and simmer 1 minute  Remove from heat; cool slightly.