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.

Friday, May 20, 2016

Teff Molasses Cookies

While I like baking with rice flours we think the hubby's gut isn't so fond of rice. Figured the best way to experiment with baked goods that were rice free would be best starting with cookies.

It was a good call. The teff has a slight nuttiness that went very well with the spices and molasses.

These were definitely a make again cookie. Honestly, we could not tell that we had skipped the rice flour. Now to see if the Hubby's gut liked them as much as Abby's did!

Molasses,Teff, coconut oil, are all great ingredients. The spices, especially the ginger are helpful in aiding digestion.

You could probably reduce the sugar but we thought they were great with the current measurements.

If I get lucky and there are some left tomorrow, I think loading them up with coconut milk ice cream for ice cream sandwiches will be amazing!

1 Cup Teff flour(I used Ivory but brown would be equally as good)
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum(or psyllium husk powder)
2 teaspoons baking soda
1/2 teaspoon pink himalayan salt(or whatever is safe for you)
1/2 cup Tropical Traditions Coconut oil(softened)
1 egg
1/3 cup C&H organic cane sugar(plus a little extra for rolling the cookies)
1/3 cup packed homemade brown sugar(cane sugar plus blackstrap molasses)
1/3 cup Plantation organic blackstrap molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon cardamon

Preheat oven to 375

1) In bowl cream together coconut oil, sugars, egg, blackstrap molasses and spices.

2) Add flours/starches, baking soda, salt combine well. Should be a very firm dough.(if not firm you can add a bit more potato starch)

3) roll into small balls(they spread)and roll the balls in cane sugar.

4) place at least a couple inches apart on parchment lined cookie sheet. CHILL(if you use coconut oil I always chill before baking)

5) Bake for 8-10 minutes.

Thursday, May 19, 2016

Coconut Cookie Bars

Seems like most of the more intense flavored coconut desserts all call for "coconut extract" Which when you are corn and chemical free is a HUGE NO-No!!!

We have all probably either wondered about buying some of the coconut cream concentrate or we have bought it and it now sits in the cabinet. It packs an intense coconut flavor which works perfectly to get a strong coconut flavor so you can avoid the icky corny and chemical flavoring. I mixed it with palm shortening to get a better texture for the frosting. I suspect some toasted coconut butter(homemade of course)would work as well to provide that great coconut flavor.

These are very very sweet so I suggest cutting them into small squares. The next time I make them I may use toasted unsweetened coconut flakes on top instead of the sweetened, we LOVE super sweet but these may have been over the top for us!

For the Bars:
2 cups all purpose gluten free flour
½ tsp homemade baking powder(2 parts cream of tartar, 1 part tapioca starch, 1 part baking soda)
3/4 tsp pink himalayan salt(or safe for you)
½ cup Tropical Traditions(Gold)coconut oil, soft
1 cup C&H organic sugar
2 large eggs
1 tsp homemade vanilla extract

For the Frosting:
3 TBS Tropical Traditions coconut cream concentrate , softened
2 TBS Tropical Traditions Palm Shortening
3 TBS Homemade coconut milk
1 TBS Homemade vanilla extract
4 cups homemade powdered sugar
1 cup homemade shredded sweetened coconut, (see below how to make your own)

Preheat to 375 degrees.

In a bowl, combine your flour, baking powder and salt. Set aside.
In another bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.
Add in your eggs and vanilla extract and stir until combined.
Then combine your flour mixture with the creamed ingredients. Dough will be crumbly.
Press the dough evenly into a parchment lined 9x13 baking pan.
Bake for 14-15 minutes until barely a golden color.
Allow to cool completely.

Mix together your coconut cream concentrate,Palm shortening, coconut milk, vanilla extract, and powdered sugar for your frosting until nice and creamy.
Spread your frosting evenly over the top of your cooled cookie bars.
Sprinkle shredded coconut evenly over the top.
Slice into squares and serve.

How to sweeten your coconut flakes:

Lightly sprinkle coconut flakes with water. Sprinkle a few tablespoons of homemade powder sugar over the moistened flakes and mix well- done.
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