Almond Spread

This is a gluten and dairy free spread you can use for veggie dip or in place of mayo in "sandwiches"

1/2 cup almonds
3/4 cup water
2 tablespoons lemon juice (I used 1/2 lemon)
2 tablespoons olive oil (you can also use avocado or walnut oil)
1 teaspoon of honey
1 1/2 teaspoons of mustard
1/4 teaspoon salt
ground red pepper (I didn't have this so I shook some flakes in it and it worked too)
2 tablespoons of Bob's Red Mill All Purpose Flour

Place nuts in a blender and blend until it's a fine powder
Add 1/4 cup water and process for a minute
Scrape the blender
Add the rest of the ingredients (except the flour)
This will be liquid
Add the flour and blend

Transfer the liquid to saucepan and heat for 5 minutes or until thick - constantly stirring to avoid burning.

Let cool about 10 minutes and you have a spreadable substance.

Enjoy!!!

Gluten Free Sugar Cookie Cut Outs

These are just delicious!!! Christmas will never be the same for you...

1 cup butter (softened)
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups Bob's Red Mill All Purpose Baking Flour

Cream butter with blender, 30 seconds
Add sugar while blending, 1 minute
Add egg, while blending, 1 minute
Add vanilla while blending, 30 seconds
Add flour while blending until you can't use blender anymore
Then continue adding flour mixing by hand

Roll out 1/4" thick and cut out shapes

Bake 8 - 10 minutes on 375 degrees...

Delightful!