She currently lives in NYC and enjoys some unique sports, including boxing, skydiving and slalom water skiing.
We enjoyed watching Claire's Demo and look forward to seeing more of her on TV.
1 C Natural Peanut Butter (I have used JIF in the past with
great results for a Gluten Free Diet. None of the ingredients in JIF creamy Peanut Butter come from gluten-derived sources. Made from roasted peanuts, sugar, molasses, hydrogenated rapeseed and soybean oil, salt, and mono-and diglycerides, the product isn't likely to contain gluten, based on the ingredient list.
If you've been advised to consume a gluten-free diet, consult with your doctor or a registered dietitian to see peanut butter in your diet is right for you!)
1 C Sugar
1 t Vanilla Extract
1 Large Egg, beat lightly
Coarse sea salt, for sprinkling
Preheat the oven to 350°F Place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 T of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe.html?oc=linkback