Rosemary Squares
WGHS Member Lois served this recipe at our Herbal Workshop
at the Missouri Botanical Garden
in September 2015.
2 eggs ½ t salt
¾ c brown sugar 1 t baking powder
2 t vanilla ¼ t dried, ground rosemary
1 c glutenfree flour (brown rice, or a mix) ⅔ c nuts, chopped fine (or 1 c candied fruit)
Butter and flour an 8×8 pan (I used glutenfree flour)
Preheat oven to 350 degrees.
Beat eggs, brown sugar, and vanilla together.
Combine flour, salt, baking powder, rosemary, and nuts.
Beat dry ingredients into egg mixture. (If using fruit, add after egg and flour mixtures are thoroughly blended.)
Pour batter into prepared pan.
Bake 30 minutes.
Remove from pan. Allow to cool and cut into squares