Rachel’s Gluten-Free Cookbook
Who: Rachel Moore
Cost: $15, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 142
Send checks to: Rachel Moore, 17845 Highway 14, Benton, IL 62812
or call 618-663-7733
Peanut Butter Pumpkin Dip
- 1 C. natural creamy peanut butter
- 1 C. packed canned pumpkin
- 3/4 C. raw sugar
- 1 tsp. gluten free vanilla
- 1 tsp. gluten free maple extract
- 1/2-1 tsp. salt (if peanut butter is unsalted)
- Whisk together peanut butter and pumpkin until well blended.
- Stir in sugar and extracts.
- Refrigerate to allow sugar to dissolve.
- Serve with apples, bananas or corn chips.