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Friday, May 20, 2011

Recipe for Gluten-Free Teff-Sunflower Seed Butter Cookies

These tasty cookies are not exactly "I'll-whip-em-up" variety unless you happen to have teff flour and chia seeds in your pantry.  But I would suggest if you don't, please consider trying this recipe (adapted from Amy Green's recipe at her "Simply Sugar& Gluten-free" Blog)... it's a nice change from rice flour, et al.  Teff is a teeny-tiny seed that is grown in Northern Africa-- I am familiar with it as the main constituent in injera, the delicious flatbread from Eritrea.  Teff is high in protein.  I didn't look around for the teff flour but actually had some of the seed in my pantry (don't ask why) and ground it up in my high speed blender (Vitamix) a couple of times.  I ground the chia seed into a meal in my coffee bean grinder and actually made my own unsweetened applesauce from a couple of apples (also in my Vitamix).  I didn't have almonds, but did have sunflower seeds, and just used an online recipe from E-How  to make the sunflower seed butter in my food processor.  If this sounds like a lot of work, it probably is and you might just want to buy the ingredients ready-prepared.  But the cookies might not taste as fresh and delightful!


1/2 cup (127 grams) unsweetened applesauce
1 1/2 tsp. Chia seed meal
1 1/2 C. (240 grams) Teff flour
1 tsp. (4 grams) Baking Powder
1/4 tsp. (1 gram) Celtic Sea Salt
1/2 generous C. (179 grams) gluten-free Brown Rice Syrup
1 tsp. (4 grams) pure Vanilla extract
1 C. (322 grams) Sunflower Seed Butter
(Optional Filler: up to a C. of unsweetened coconut shreds, raisins, other dried fruits, GF vegan chocolate chips or carob chips: your choice)

Preheat the oven to 350 degrees F. You can line two baking sheets with parchment paper or I used a silcon sheet (I know that the whole health-conscious jury is still out on this one, but they work so well-- no sticking!). Mix together the applesauce and chia seed meal. Set aside.

Combine the teff flour, sea salt, and baking powder and set aside.  Nuke the sunflower seed butter for about 20 seconds and mix the delectable (tastes like butterscotch) brown rice syrup, vanilla, and applesauce into the warm sunflower seed butter. Make a well in the dry ingredients and add the wet ingredients. Stir until combined. (Optional: Integrate the other bits and pieces of your choice).  Let the dough 'rest' for a few minutes while you check Facebook or the sleeping baby...

Roll up small balls of cookie dough on the prepared cookie tray about 1 1/2 inches apart from each other. Use the tines of a fork to press down the center of the cookie. Bake for 10 – 13 minutes until the cookies are set. Be certain not to overbake. They are best when stored in air-tight containers at room temperature, as most soft cookies are.  Crunchy outsides and would be tasty served up with strawberry jam with tea.
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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