Since its strawberry season, I wondered how I could incorporate one of my favorite fruit into the old-fashioned cookie series that I have been posting this past week. Growing up in the Middle East, we used sumac in almost everything because of its tangy flavor, so I felt it was a nice addition to this traditional recipe. It would be a nice compliment to the strawberries. If you have not used sumac before, it is a ground, dried berry with a flavor similar to lemon. In this particular recipe, it really brought out the citrus taste of fresh fruit, which I loved.

Ingredients:

• 1 stick butter

• 2 cups S’moreables Gluten-free cookie, ground

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup Buckwheat flour

• 1 cup fresh strawberries sliced

• 1 can (14 ounces) condensed milk

• 1 tablespoon sumac

Yields: 24 cookies

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Method:

1. Preheat oven 350°F.

2. Line a 9” X 12” baking sheet with parchment paper.

3. Melt the butter and add it to the baking sheet. Add the gluten-free crumbs. Mix and allow the crackers to absorb the butter. Spread out the mixture to cover the baking pan.

4. Top the crumbs with the buckwheat flour.

5. Add the semi-sweet chocolate.

6. Add the strawberry slices.

7. Add the can of condensed milk.

8. Spread the sumac on top.

9. Place the baking sheet in the oven for 40-45 minutes.

10. Allow to cool in the pan for 30 minutes. Cut into squares.