Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cake | not in our table | 0 |
| Nuts | not in our table | 0 |
| Fruits | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- One package gluten free cake mix*
- Five eggs
- 3/4 cup oil
- 2 tablespoons gluten free extracts
- 2 cup toasted nuts (optional)
- 1 cup dried fruits (optional)
Directions
Preheat oven to 350-degrees and grease a jelly roll pan or cookie sheet with lip on all sides.
Combine all ingredients.
Pour into jelly roll pan and cake for 20 to 30 minutes until tests done.
Remove from oven, but keep oven on.
Slice cookies into thirds (the long way) and across in 1/2-inch slices.
Remove half and spread out on another jelly roll pan (un-greased) and put back in oven for three to ten minutes, until golden.
Cool and store in air-right container.