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.

Wednesday, October 30, 2013

Sweet Potato Cookies with Ginger Glaze.(gluten free, dairy free, nut free, corn-free(lite))



I had some leftover pureed sweet potato and Abby's freezer cookie stash was running low. A favorite of ours over the years were soft pumpkin cookies with raisins.. sweet potato worked great in place of the pumpkin.. not quite as tender as a perfect batch of soft pumpkin cookies, but still very moist.

Someone had left a comment a couple months ago about homemade raisins. For the last couple years Abby did not tolerate raisins- no matter what brand, and we missed them. I did finally find some grapes that agreed with Abby and thew them in the dehydrator, made perfect and wonderful raisins. Knock on wood, at least just eating a few now and then, Abby has not reacted. Corn and other chemicals and colors(which are usually a combo of corn and chemicals)still appear to be the biggest obstacle for Abby's diet.

Remember to make sure your sweet potato's are safe. The biggest issue with potato's in general is they spray them with a chemical(corny)to prevent/slow the growth of buds. Some react to the corn in that spray.


Preheat Oven to 350

1 teaspoon baking soda
1 teaspoon baking powder(homemade or Hain's)
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon dried ginger
1/4 teaspoon cloves
1 3/4 cup gluten free all purpose flour
1 teaspoon guar gum(NOW brand is working for her right now)
1/2 cup coconut oil
3/4 cup granulated sugar
1 cup pureed sweet potato
1 large egg
1/4 cup diced figs or raisins( I made this batch of raisins in the dehydrator and so far so good!)


Mix dry ingredients first. Then mix in other ingredients, add raisins or figs last. Allow dough to sit on the counter for 5-10 minutes. This allows the thirsty gf flours to absorb. Depending on the gf flours you use and the moisture content in your homemade sweet potato puree, you may need to adjust and add more water or flour. If it is too dry, add a bit of water or milk. If it is too wet? A bit more flour.

Bake for 10-13 minutes.

glaze- I just added ginger syrup(simmered peeled ginger root with sugar and water usually simmer for a few hours ) to the powdered sugar until it was the right consistency to glaze the cookies once they were cool.

Once the glaze is set, these freeze nicely.

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