Traditional 3 ingredient gluten free peanut butter cookies

About 60 cookies

Parchment on cookies sheet. 10-15min/350F

Put in large bowl

• 16 oz peanut butter (Save jar and use it to measure the sugar, Don't need to clean.)
• 16 oz sugar (just fill up the jar)
• 2 eggs

Mix together. If it is runny, let it sit in the fridge until it firms up some. Some peanut butter is runnier than others.

Use hand to make balls. Flatten with fork to make cross pattern, then bake. Let cool.

 Traditional recipe from Mrs. Wiseman. From when I was a kid.

Easy Gluten Free Sesame Candy

About 2 pints of candy. 

Prep 2 pieces of parchment paper about 10"x14" (about the size of a medium cutting board) by greasing one side with butter. (I don't have silicone mats so used greased parchment paper.)

Toast in large pan, stirring frequently, about 3-4 minutes until fragrant and/or lightly toasted. 

• 1 c. sesame seeds

Then pour into metal bowl to let cool while preparing the syrup.

Add in large pan (can use same pan you toasted sesame seeds in.)

• 1.5 tsp. mild tasting oil, like grapeseed or avocado
• 2 T. honey
• 1/3 c. sugar

Stir together, then heat while stirring over medium heat several minutes until sugar dissolves and syrup is runny. Must stir to keep sugar from burning.

Once sugar dissolves, remove from heat and add toasted sesame seeds. 

Then working somewhat quickly pour mixture somewhat evenly on one  greased parchment sheet and cover with the other greased side down. Press down gently and use rolling pin to roll out candy in thin layer.

Remove top sheet. While candy is still warm use a pizza cutter or knife to first cut 1" wide strips. Then cut across strips to to make pieces about 1" long.

Let cool all the way, then store in airtight container.

ref: https://healthynibblesandbits.com/easy-sesame-candy/