The Comfortable Baker

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Penny’s Peanut Butter Biscuits

2 Cups Whole Wheat Flour

1 Cup Rolled Oats

½ Cup Peanut Butter

1+ Cup Water

Put all ingredients in a mixer and mix on low till combined. Add more water slowly until all ingredients are combined into a stiff dough. Roll into golf ball sized balls, flatten with a fork in a criss-cross pattern and bake at 350 degrees on a greased cookie sheet. Bake until browned let cool and store in a zip-loc bag.


Andi’s Gluten-free Pizza Crust

This recipe makes one 14” crust.

In a food processor combine 2/5 of a brick of firm tofu, 1 cup cottage cheese, 1/2 cup egg beaters or two whole eggs, teaspoon garlic powder Salt and pepper to taste, and an option shake of red pepper flakes.

Process until smooth.  Line pizza pan or cookie sheet with parchment paper. Spray a generous amount of non stick cooking spray on and spread out ‘crust’ until even and smooth. Tap a few times to get the air bubbles out.  Put in a 425 degree oven. Bake until crusty brown around the edges. Remove from oven,  put another sheet of sprayed parchment paper over the top and flip it over.  Back into the oven for another 10 mins to dry out the bottom. Top as you would any other pizza. Enjoy!


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