Prep Time: 25 Min.
Cook Time: 25 Min.
Chill Time: 1 Hr.
Marinate: 20 Min.
What you need:
* 1/2 c. dried cherries, chopped * 1/2 c. California natural raisins, chopped * 1/2 c. California golden raisins, chopped * 1/4 c. brandy, cognac, rum or orange juice * 1 1/2 c. basic gluten free baking mix * 3/4 c. sugar * 1/4 c. sweet rice flour * 1/4 c. almond flour * 2 tsp. grated lemon or orange zest * 1 tsp. baking soda * 1 tsp. gluten free baking powder * 3/4 tsp. ground nutmeg or cinnamon * 1/2 tsp. xanthan gum * 1/8 tsp. salt * 2 egg whites * 1 whole egg * 1 egg white, for glazing
What to do:
1. Measure cherries, raisins and brandy into a bowl. Cover and let stand for 15-20 mins. Mix baking mix, sugar, rice flour, almond flour, zest, soda, baking powder, nutmeg, xanthan gum and salt together. 2. In small bowl, whisk 2 egg whites and whole egg until frothy. Stir into dry ingredients along with undrained fruits; mix well. Cover and refrigerate for 1 hr. or overnight. 3. Preheat oven to 350°F. Lightly grease or line cookie sheet with parchment paper. Turn dough onto counter dusted with rice flour. Flour hands generously and divide dough into 3 equal pieces. Shape each piece into a log about 12-in. long. Place logs as far apart as possible on prepared cookie sheet. Flatten slightly to 1/2-in. thick and 2-in. wide. Lightly beat remaining egg white and brush onto logs. 4. Bake for 20 min. at 350°F or until golden. Let cool for 5-10 min. Reduce oven temperature to 300°F. Cut logs on slight diagonal into slices about 1-in. thick. Stand slices upright on cookie sheet. Return to oven and dry for 25 min. Cool.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!