WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, January 5, 2013

Ginger Yuca Drops- egg free, gluten free, soy free, corn free and dairy free.

Yuca is easy to digest. Ginger aids in digestion. Made sense to me to combine these two super foods for a soft cookie that Abby could not resist even on a bad GI day. Also, I am finding yuca a good egg replacement and with Abby getting more and more iffy with eggs I am trying to scramble to create some yummy options without eggs. I opted to use coconut yogurt because I wanted to use up my last batch that turned out a little thin for our tastes, and if you tolerate cultures they can aid in the digestion process as well too.

So really an ideal Digestive Biscuit for Abby.

The texture is somewhere between a pumpkin cookie and a very tender scone.

These hold together very well. The texture is more along the line of a scone because of not using egg or as much fat I expect. But, exactly what works well to soak up gastric juices causing stomach upset. I opted to glaze this batch and it worked well. Of course I think these would be amazing with some fresh cooked and spiced pears, or apples with a bit of coconut whip cream too! I bow to the Yuca! :-)

2 of these and a cup of tea- perfect.

1 cup mashed/pureed cooked yuca
1/2 cup coconut oil(TT or Spectrum or Nutiva)

2-3 Tablespoons finely minced candied ginger
3/4 cup thin coconut yogurt(or full fat coconut milk for those who cannot have cultures or ferments)
2 cups gf all purpose flour blend
3/4 cup fine grated coconut flakes(we used Nutiva)
3/4 cup sugar(Domino's)
1 teaspoon ground ginger
1 teaspoon baking powder(Hain's)
1/2 teaspoon baking soda
1/2 teaspoon salt.
1 teaspoon vanilla extract(homemade)

Preheat oven to 375

Ungreased cookie sheets.

I suggest using soft coconut oil, though not liquid. I mixed the yuca, coconut oil, and sugar together first.

Then I added everything else.

If your dough is too soft(won't hold itself when you drop a spoonful, increase the fine coconut flakes by 1/4 cup)

If your dough is too thick(more like bread dough then thick cookie batter, increase coconut yogurt/or coconut milk by 1/4 cup)

These needed between 10-12 minutes depending on size.

Glaze: Corn free Powder Sugar and ginger syrup.


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