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.

Thursday, August 18, 2016

Fig "Bombs" Abby style (just tapioca flour!)


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.

3 comments:

Kat said...

How big a ball of dough did you use? That will help be sure baking time is approximately the right length of time.
Thank you for your wonderful recipes, I know I can almost always safely eat them.

Diane said...

1-2 inch? Like the amount you would do a chocolate chip cookie but a ball.. some folks suggest they are good if you press them slightly flat, but we opted to leave them in the ball and it worked out well. At 450 I had to watch the bottoms- so you might want to do a "trial" cookie to make sure your baking sheet is thick enough to prevent scorching.. Or, try reducing the temp by 25 degrees. The ones we liked best started to crack some on top and just a slight browning. When I was reviewing "chocolate bomb" cookies most were listed at 450. Glad you are able to use some of what we share. It was like pulling teeth when we started on this journey to find the safe ingredients and then figure out how to put them together. This blog has been the perfect cookbook for our family. :-)

Kat said...

Thanks Diane, and I even bought your cookbook because I so appreciated all the work you put in and the fact you shared it with all of us.

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