• 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

Filling Ingredients

• 5   Cups fresh or frozen sliced peaches
• 1   Teaspoon cinnamon (Optional)
• 3   Tablespoons lemon juice
• 4   Tablespoons agave nectar (May substitute with Honey)
• 1   Tablespoon cornstarch dissolved in 2 tablespoons cool water

Directions

Mix all ingredients in an 11×7 pan. Mix well

Crisp Topping Ingredients

• 6  Tablespoons melted GFCF margarine (Such as Earth Balance) may substitute with butter
• 1  Cup Arzu Chai Flavor (May substitute with Arzu Original and 1
• 1   teaspoon cinnamon)
• ½ Cup Montina or Sorghum flour
• ¼  Cup Cornstarch or Tapioca
• ½  Cup brown sugar or turbinado sugar
• ¼   Cup orange or apple juice

Directions

1. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly. Pour crumble evenly over peaches in  baking dish.
2. Bake in Preheated 375* oven for 35-40 minutes until golden brown.

Serve warm.

Makes 12 servings

Nutritional information :  12 servings ( ½ cup ) Calories 190, Fat 6 g, Sodium 85 mg, Carbohydrates 34 g, Fiber 2 g, Protein 3g.