Anise Cookies

Ingredients

1 stick unsalted butter – room temperature

1 cup XYLA

2 tablespoon light cream cheese

3 tablespoons vanilla extract

1 egg – room temperature

1 3/4 cups Pamela’s Gluten Free Flour

2 teaspoon Anise seed

1/2 teaspoon salt

1 teaspoon Xanthan gum

1 teaspoon baking powder

1/4 teaspoon pepper

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a standing mixer cream the butter and XYLA together, add the cream cheese, vanilla extract and egg and combine will.

In a separate bowl whisk all the dry ingredients together and slowly add to the mixer.

Using a scoop place the cookies on the lined baking sheets and bake for 9 to 10 minutes. Let cool on the baking sheets for at least 10 minutes than move to cooling rack.

Saw these beautiful rainbow carrots at the store and just had to have them. This is easy and only takes 7 to 8 minutes to complete.

A Touch Spicy / A Touch Sweet Rainbow Carrots

Ingredients

1 bunch rainbow carrots (sure you can use on color if that is all you can find) I did not peel the carrots. Sliced them in half.
1 tablespoon olive oil
1/8 teaspoon red chili pepper flakes (this depends on your level of liking hotness- you can always add more)
1/4 teaspoon honey
1/4 teaspoon Kosher salt
1 large garlic clove – whole/smashed

Takes 7-8 min

Instructions

In a large skillet heat the olive oil with the garlic clove. When oil is hot and before the garlic burns remove the garlic clove and add the carrots and salt. Cook on med/high for about 5 minutes. Add chili pepper flakes and honey and cook for another 2 to 3 minutes and you are ready to serve.
The carrots still have a bit of crunch with a light sweetness and then just a bit of heat.