Millet Cookies

   Source: Sharon Ross, The Food Allergy Kitchen, Yahoo Group

Ingredients:
1-1/4 cup millet flour
1-1/4 cup tapioca flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
pinch ascorbic acid powder (vitamin C powder)
2 tsp xanthan
2 tsp cinnamon (other spices, such as ginger and allspice, work well
too)
3/4 cup frozen apple juice concentrate
1/4 cup honey
1/2 cup apple butter (can substitute apple sauce)
1/2 cup oil
1 cup raisins, dates, and/or chopped nuts

Instructions:

1.   Preheat oven to 350 degrees F.

2.  Sift flours, salt, baking powder and soda, ascorbic acid, xanthan and spices.

3.  Warm apple juice and add honey (to soften honey).

4.  Stir apple butter and oil into juice.

5.  Mix the dry and wet ingredients, and fold in the fruit/nuts. 6.  Drop by spoonfuls onto cookie sheet and flatten slightly.

7.  Bake 15-20 minutes or until lightly golden.

Optional: you can use 1 cup millet flour, 1 cup tapioca flour and
1/2 cup cornstarch for a slightly finer textured cookie. In this
case, add a little more apple juice concentrate.