Thursday, August 18, 2016
Just tapioca for a "flour" and we are impressed!
With Derek not tolerating rice flours(or corn or a lot of chemicals)I have been poking around to see how I could adapt some of Abby's favorites to work for Derek as well. He really isn't much of a sweet's guy, but every now and then he does get bitten by the sugar craving.
Tapioca in any form just seems to always agree with everyone in our house. So I have been searching tapioca based recipes and ran across something called a "Chocolate Bomb".. sounds like it was created more for the paleo crowd because besides the chocolate chips there wasn't any sugar called for in the recipe. Sugar is always welcome in cookies around here so gave it a try with adding brown sugar.
Very interesting cookie! Definitely a "different" texture then we are accustomed to, but one we did not mind. Kind of chewy and moist like the whole cookie turned into a giant fig bite! Not bad at all! Next time we may toss in some crushed roasted chickpeas or some shredded coconut or maybe both? For Derek since he tolerates chocolate I will try these with chocolate chips just for him eventually.
2 lightly beaten large eggs
1 1/4 cup tapioca flour(I used Anthony's organic tapioca Flour for these which may or may not be safe for the corn-free,caution!!)
1/3 cup packed homemade brown sugar
1 tsp homemade baking powder
1/2 tsp safe for you salt(we use pink himalayan)
1 cup chopped Made in Nature organic figs(I soaked mine in hot water for 15 minutes and drained first and chopped them small)
1/4 cup melted Tropical Traditions Coconut oil
** optional homemade powdered sugar to roll them in after they are baked.
1) Preheat oven to 450 and line cookie sheet with parchment paper
2) In bowl combine the eggs, tapioca flour, brown sugar, baking powder and salt.
3) mix in figs and then coconut oil.
4)roll into balls and place on cookie sheet(these don't spread much)
5) bake for 6-8 minutes.
6) Optional: while still warm roll in homemade powder sugar.
Posted by Diane at 10:51 AM