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.

Tuesday, February 28, 2017

Double Stuffed Abby O's : Chocolate free, corn free, dairy free, gluten free, soy free...



1 1/2 cup all purpose gluten free flour
1/3 cup medium roast carob powder(Abby has been tolerating Frontier brand)
1/2 teaspoon homemade baking powder
3/4 granulated(C&H for cornfree) sugar
1/2 teaspoon safe for you salt(we use pink himalayan and grind it)
1/2 cup Tropical traditions coconut oil
1 slightely beaten egg
2-3 Tablespoons "homemade alternative milk" or water works fine

Preheat oven to 325

1)First,combine flour, carob,baking powder, sugar and salt.

2)As if you were making biscuits or pie dough, cut in the coconut oil.

3)Add slightly beaten egg and 2 Tablespoons of "milk" or water.

4)Mix until firm but workable dough, you may need to add another tablespoon of "milk" or water.

5) Roll out aprox 1/8 inch thick between 2 sheets of parchment paper( you may need to also lightly flour your parchment)

6) cut cookies and transfer to parchment lined cookie sheet.

7)Place cookies in the freezer for 10 minutes, you want the dough well chilled.

8) Bake for 12-15 minutes until crisp.

TIP: I have often not rolled them thin enough and my cookies never got crisp, I found 2 solutions. Either turn the oven on the lowest setting and let them dry out on the cookie sheet in the oven, or toss them in your dehydrator for an hour or two until crisp.

Before filling make sure they are cool.


"Fake Oreo Cookie Filling"

3 1/2 cup corn free powdered sugar(I make our's but if you have some store bought you trust is cornfree it works great too.)
1/2 Tablespoon granulated sugar(domino's)
1/2 teaspoon vanilla extract(homemade using potato vodka and vanilla beans)
1/2 cup palm shortening(Spectrum or Tropical Traditions)
2 Tablespoons HOT water

Place all the ingredients in a bowl and start mixing. I used a hand mixer and had a tough go of it, but it did blend. This stuff will be very thick. It will surprisingly roll into a ball with ease. If it is too sticky, add a bit more powdered sugar. If it is too crumbly add a touch more hot water.

You take about a tablespoon(or more or less depending on the size of the cookie)and roll it into a ball. flatten it slightly between your palms and place on your cookie. Top with another cookie and lightly press together.- Done!

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