Tuesday, November 18, 2008

Crown Gems

I think this must be an 'old' recipe.  It's one that both my mother and mother-in-law
made for many years. Each had their own variation and both were delicious! These are
best made in mini-muffin tins that contain pretty paper liners.

1/2 cup Mystic Lake Sweetener (see Note)
1/2 cup oil
1/2 cup almond milk
1/2 tsp vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended (see Note)
1/4 cup coconut flour
1/4 cup white rice flour
1/2 tsp salt

1. Mix all ingredients together. The dough will be stiff, so you may have to use
your hands.

2. Form dough into logs and then pinch off a small ball of dough. Roll in
chopped nuts. Place in mini muffin tins with paper liners.

3. Bake at 350 degrees F for 15 to 20 minutes. Do not overbake!

These are delicious! I add a dab of stevia for additional sweetness.

NOTE: Mystic Lake Sweetener is a concentrated fruit sweetener similar to Fruit
Source. If you can't find it or want a substitute, use agave syrup or maple

NOTE: To make oat flour simply place some rolled oats into a blender and whiz briefly.
Use certified gluten-free oats if necessary.

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