Sunday, October 25, 2009
Pumpkin/coconut cookies (Gluten free)
My son and I enjoy these--they are gluten free and tasty. I cooked them in my regular stainless steel pot (these are not baked in oven)--only had to stir occasionally---every few minutes--so I would stir and run do something then stir...etc
I believe I found this at vegweb----This is a direct quote that follows.
Recipe submitted by email@example.com (Connie Warren)
Ingredients (use vegan versions):
1 cup Libbys solid pack pumpkin
1 cup sugar
1 1/4 cup flaked coconut, lightly packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Finely chopped walnuts or pecans
Red or green candied cherries, optional
Mix 1st 5 ingred. well in a large heavy saucepan. Cook over medium high, stirring constantly, 15-20 min. It is done when it is very thick and leaves side of pan, forming a ball in the center as you stir. Turn onto a buttered baking sheet. Cover loosely with foil or plastic wrap. Let cool completely. Lightly butter hands. Shape candy into balls. Roll in nuts. Top with cherry half if desired (yuk!). Cover, store in refrigerator. Yield 2 1/2 dozen. Vary by stirring 1 c. crushed 100% natural cereal into cooked candy before cooling and shaping.