based off this recipe
from allrecipies.com
Ingredients:
1C canned pumpkin
1/2 C date sugar
1/2 C Agave Nectar (dark)
1/2 C vegetable shortening
1 egg
1 1/2 C Bob's Red Mill All Purpose GF Flour
1/2 C Teff Flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp salt
1 1/2 tsp xanthan gum
1 tsp milk
1 tsp baking soda
2 C chocolate chips
Directions
Preheat oven to 375
combine pumpkin, shortening, sugar and egg. Blend well to break down shortening
In a separate bowl stir together dry ingredients. Combine dry into wet and stir well to combine (may need to add extra milk if dough is too stiff) Add vanilla and chocolate chips.
Drop with spoon onto parchment paper lined baking sheet and bake for 15 minutes. Cookies are soft and cake-like (and delicious)
Friday, November 5, 2010
Monday, October 25, 2010
teff chocolate chip cookies
original recipe taken from
http://www.thedailygreen.com/healthy-eating/blogs/gluten-free/gluten-free-chocolate-chip-cookies-44061308#ixzz13Po3piZn
INGREDIENTS
1 cup teff flour
1/2 cup sorghum flour
1/2 cup ground flaxseed
1/4 cup sweet rice flour
3/4 cup Muscovado sugar
3/4 cup white sugar
2 sticks butter- softened
2 eggs
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1 bag Ghirardelli bittersweet chocolate chips
1 cup chopped walnuts
PREPARATION
1. Preheat oven to 375ºf.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.
what I did:
INGREDIENTS
1 cup teff flour
1/2 cup tapioca flour
1/2 cup ground flaxseed
1/4 cup sweet rice flour
1 cup date sugar
2 sticks butter- softened
2 eggs
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1 bag sunspire chocolate chips
PREPARATION
1. Preheat oven to 375ºf.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.
Conclusions - they are quite tasty but spread too much while baking and are very crumbly. Pleased with texture and sweetness level. *note for next time* try 1 - 1 1/2 sticks butter. and/or another 1/2 cup or so flour.
http://www.thedailygreen.com/healthy-eating/blogs/gluten-free/gluten-free-chocolate-chip-cookies-44061308#ixzz13Po3piZn
INGREDIENTS
1 cup teff flour
1/2 cup sorghum flour
1/2 cup ground flaxseed
1/4 cup sweet rice flour
3/4 cup Muscovado sugar
3/4 cup white sugar
2 sticks butter- softened
2 eggs
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1 bag Ghirardelli bittersweet chocolate chips
1 cup chopped walnuts
PREPARATION
1. Preheat oven to 375ºf.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.
what I did:
INGREDIENTS
1 cup teff flour
1/2 cup tapioca flour
1/2 cup ground flaxseed
1/4 cup sweet rice flour
1 cup date sugar
2 sticks butter- softened
2 eggs
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1 bag sunspire chocolate chips
PREPARATION
1. Preheat oven to 375ºf.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.
Conclusions - they are quite tasty but spread too much while baking and are very crumbly. Pleased with texture and sweetness level. *note for next time* try 1 - 1 1/2 sticks butter. and/or another 1/2 cup or so flour.
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