3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups Gluten-Free Flour Blend (see below)
1 cup gluten-free uncooked old-fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 (5-6 ounce) package (1 cup) dried tart cherries, coarsely chopped
1 (8-ounce) bag (1 1/3 cups) milk chocolate toffee bits
2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted
1 1/2 ounces (about 1 block) vanilla-flavored candy coating (almond bark), melted
- Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- To melt chocolate and candy coating, place each into small plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving, kneading until smooth every 15 seconds. Cut tiny corner from bag; squeeze to drizzle.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking