Archive for the ‘Recipes’ Category

It is back to school time again. Everyone in my neighborhood is looking forward to great tasting  back to school treats. Thanks to my neighbor, McCall, for thinking of this recipe.

Ingredients:

• 2 Tbsp Butter or margarine
• 4 cups gluten free marshmallows
• 2 tsp gluten free vanilla
• 2 cups Arzu Original Flavor
• 1 cup shredded coconut

Directions:

• In a 3 quart saucepan, melt butter over medium heat.
• Add marshmallows and stir until melted.
• Remove from heat, add vanilla.
• Add Arzu and mix well.
• Spoon into a greased 7×11 or 9×9 pan.
• Pat down and cool completely.
• Cut into 1 inch squares. Makes 36 squares.

Per square- Cal 52, Carb 9gm, Sugar 4gm, Fiber 1gm, Fat 1gm, Protein 1gm

Slightly crunchy, slightly chewy, chocolaty with a hint of orange. These crowd pleasers are gluten-free, dairy free, egg free, nut free.

• ½ cup dairy free margarine (may substitute with butter)
• ¾ cup brown sugar
• ¼ cup silken tofu (may substitute 1 egg)
• 2 teaspoons gluten-free vanilla
• ¾ cup quinoa four
• 3  tablespoons baking coco
• ½  teaspoon salt
• 1 ½ cup Arzu Original Flavor
• 3  tablespoons molasses
• 1 teaspoon orange zest

Preheat oven to 350* Cream margarine and brown sugar in large mixing bowl. Add tofu and vanilla and mix well. Slowly add quinoa flour, coco and salt, blend well. Add Arzu, molasses and orange zest and blend well. Drop by teaspoonful on to parchment lined cookie sheet.

• Bake for 10 – 12 minutes.
• Makes 4 dozen cookies.
• Nutritional information for 1 cookie:

Calories 50, Fat 2 gm, Saturated fat 0gm, Trans-fat 0 gm,  Cholesterol 0, Sodium 15 mg, Carbohydrates 7 gm, Fiber 1 gm, Sugar 3 gm, Protein 1 gm,Iron 2 % RDA

Ingredients

• 1 EGGPLANT, PEELED (APROX. 1 POUND)
• ½ CUP LOW SODIUM GLUTEN FREE TOMATOE JUICE
• ½ CUP ORIGINAL  ARZU
• 2 CLOVES GARLIC, MINCED
• 1 TSP CRUSHED BASIL LEAVES
• ½ TSP OREGANO
• FRESH CRACKED PEPPER
• 2 SMALL TOMATOES   CHOPPED
• 1 SMALL ONION SLICED
• ½  CUP SHREDDED LOW FAT MOZZARELLA CHEESE

Directions

1. HEAT OVEN TO 350*
2. CUT EGGPLANT INTO ½ INCH SLICES AND PLACE ON PREPARED FOIL LINED COOKIE SHEET SPRAYED WITH COOKING OIL. SPRINKLE WITH BLACK PEPPER.
3. COMBINE TOMATOE JUICE,, GALIC, BASIL AND OREGINO. SPREAD EVENLY OVER EGGPLANT
4. SPOON DRY  ARZU ON EGGPLANT SLICES
5. TOP WITH CHOPPED TOMAOES AND SLICED ONIONS
6. SPRINKLE WITH MOZZORELLA CHEESE.
7. BAKE 35-40 MIN UNTIL EGGPLANT IS TENDER AND CHEESE MELTED
8. DUST WITH ADDITIONAL BASIL, OREGANO AND FRESH PEPPER

 MAKES 6 SERVINGS