Wednesday, October 22, 2014

Hearty Spice and Flax Cookies - grain and milk free

I've found the trick to getting coconut flour products to be fluffy and light - flax meal, baking soda and vinegar. Having just pulled some of these gorgeous plump, brown cookies, steaming with spicy aroma out of the oven, here's an attempt at remembering what I put into them:

In a blender, grind: 
1/4 cup flax seed
Add to blending flax seed and continue to process until creamy-looking:
1/2 cup water

Add and continue to process after each addition:
1 large yellow plantain, peeled and cut into chunks
1/3 cup oil or butter, soft or melted
2 eggs
1-2 Tbsp grated fresh ginger root
1-2 tsp grated fresh turmeric root (optional)
1 Tbsp blackstrap molasses
1 Tbsp apple cider vinegar

Sift into a small mixing bowl:
2/3 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350 and grease a large baking sheet. 
Add wet ingredients from blender to flour mixture in bowl. Add an additional 1/2 cup of water to blender jar and whirl briefly to rinse out and collect remaining batter before adding to mixing bowl. Stir with a spoon or heavy whisk until mixture becomes a stiff batter or soft dough. Drop by heaping tablespoonfuls onto baking sheet, about 3/4 inch apart. Bake at 350 for 15ish minutes or till puffy and golden brown. Remove immediately to plate or rack and enjoy warm or cold.

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