Allergy-Free Turnovers

2/3 cup vegetable shortening
1/2 cup sugar
1 1/2 tsp Ener-G Egg Replacer + 2 tbsp warm rice mik (= 1 egg)
2 tbsp rice milk
1 tsp vanilla
1/4 cup guar gum
1/4 cup arrowroot starch/flour
3/4 cup brown rice flour
3/4 cup almond meal/flour
1/4 cup quinoa
1/4 cup garbanzo/fava bean flour
1/4 tsp baking soda
1/4 salt
fruit preserves

Preheat the oven to 350 degrees.

In the bowl of an electric mixer, combine shortening, sugar, egg replacer, rice milk, and vanilla. Beat at medium speed until light and fluffy. Add the flours, baking soda, and salt. Beat at low speed until dough comes together.

Roll dough out between two sheets of wax paper or plastic wrap, and cut with a 2-inch round cookie cutter. Place rounds 2 inches apart on greased baking sheets. Spoon preserves onto circles. Cover with another circle and press the edges of the circles together with the tines of a fork. Bake for 10 to 15 minutes or until golden brown, and the edges are a bit darker. Leave to cool on sheets for at least 10 minutes before transferring to rack to cool completely.




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