Thursday, August 25, 2016
No Bake Cookie: Chocolate free, peanut butter free,soy and sunflower free, oat free, dairy free, gluten free, corn free!
These were a childhood favorite of Abby's(and Sara and Derek and I!!) and they have been missed. I honestly did not think it would be possible to recreate these safely for her, but they worked!
Over the years I found that thin poha can take the place of oats in many cookie and baked goods recipes. I dry toast the poha(stirring the whole time to avoid burning) in a frying pan until the poha flakes are crisp and lightly golden. I actually like their texture better then oats in many recipes and wish I had known about them years ago!
Abby lost homemade peanut butter with a big bang over a year ago. But, if you toast the coconut flakes and then grind in the high speed blender or food processor and add a healthy dose of salt, it is remarkably similar in many ways to nut butters. It doesn't take much time at all and keeps for a long time(if it lasts that long! )
We are trying carob AGAIN! We think it will end up being what we call a "hit and run food". Meaning that she can eat it now and then but not often. Fingers crossed! We find that a medium roast carob that is complimented with a good dose of salt and vanilla extract mimic's chocolate best.
I really did not think these would work, and honestly, I think I need to tweak the recipe a bit.. I used heaping tablespoons of carob and I think I should have leveled them off, but they still turned out delicious. Next time may add a bit more milk or fewer poha flakes so I get a more fudgy end result. These did not go to waste!
Anything is possible if you are willing to tinker with substitutions.
½ cup Tropical Traditions Coconut oil
2 cups C&H organic granulated sugar
½ cup homemade coconut milk(or milk of your choice, but the fat is a bonus with these)
5 tablespoons medium roast carob powder(Trying frontier brand again-fingers crossed!)
1/2 - 3/4 teaspoon of salt(safe for you)
½ cup Homemade toasted coconut butter(toast dried tropical traditions coconut and grind until you have butter-I also add a bit of salt)
2 teaspoons homemade vanilla extract
3 cups lightly dry toasted thin poha(any international market that carries Indian products with have poha(flattened rice)
1. Add the first five ingredients (through the salt) to a 4-quart saucepan.
2. Bring to a rapid boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the toasted coconut butter and homemade vanilla extract until smooth, then stir in the toasted poha.
5. Drop by generous spoonful onto parchment-lined baking sheets.
6. Let cool until set, about 30 minutes.
Posted by Diane at 3:19 PM