Friday, May 20, 2016
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)
1/3 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.