Gluten Free Date Nut Puffs


3/4 cup white rice flour

1/4 cup tapioca flour

1 teaspoon baking powder

1 teaspoon xanthan gum

1/8 teaspoon salt

1 cup chopped dates

1 cup chopped walnuts

3 egg whites

1 cup sugar

1/4 teaspoon lemon zest

1/2 teaspoon vanilla


Preheat oven to 350*. Combine flours, baking powder, xanthan gum and salt; add dates and walnuts. Beat egg whites until foamy, add sugar and beat until stiff peaks form. Add zest and vanilla and mix just to combine. Gently fold flour mixture into the meringue. Drop by teaspoons onto a lightly greased cookie sheet. Bake 8-10 minutes. Cool on a wire rack.
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