Great Wheat-Free Desserts

Going wheat-free doesn’t have to mean losing out on the occasional treat. Try these great wheat-free, but flavor-packed desserts.

Oatmeal Cookies
Makes two dozen

Oatmeal cookies were my dad’s absolute favorite. Every time I make these, I can feel him with me, enjoying the moment.

? cup canola oil
? cup erythritol
1 egg
2 teaspoons vanilla
? teaspoon sea salt
1 cup Pamela’s baking mix
? teaspoon baking soda
2 cups rolled oats
1 cup dried blueberries

1. Preheat oven to 375°F.
2. Mix oil and erythritol together in a large bowl.
3. Add egg, vanilla, and salt. Blend well.
4. In a separate bowl, mix together salt, baking mix, baking soda, oats, and dried blueberries. Mix well with a whisk.
5. Add to oil and egg mixture and mix well. (Add a few tablespoons of water if you want to thin out the dough.)
6. With a tablespoon, scoop out dough and place onto a greased cookie sheet.
7. Bake for 12-15 minutes, or until slightly brown.

Gingerbread
Serves 9    

The smell of gingerbread evokes so many amazing memories for me. The aroma alone sings of warmth, comfort, and home.

? cup butter
? cup erythritol
1 egg
? cup light molasses
1 ? cups Pamela’s baking mix
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup boiling water

1. Preheat oven to 350°F.
2. Cream butter and erythritol for 30-45 seconds.
3. Add egg and molasses and beat thoroughly.
4. In a separate bowl, sift together baking mix, salt, baking soda, ginger, and cinnamon.
5. Add dry ingredients to egg mixture, alternating with boiling water, until well blended.
6. Pour mixture into a lightly greased 8×8 pan and bake for 40 minutes, or until toothpick comes out clean.
7. Delicious warm or at room temperature.