These are delightful. And freeze well so this double batch is perfect.
Mix together
1 1/3 c grapeseed oil
2 c brown sugar
2 t bobs red mill egg replacer with its 2 T water
Dash of vanilla cause why not
Add
1 c sorghum
1 c tapioca
1 1/2 t baking powder
3/4 t baking soda
2 t xanthan gum
1 t salt
2 t cinnamon
4 cups of oatmeal
Add water as needed to get to the perfect cookie consistency sometimes around 1/4 c
Flatten on pan and bake at 350 degrees for 13 minutes
So for funzies my body decided no more dairy products. Also why just make a single batch when they freeze so well. When I make these for mom I leave the chocolate out.
Mix together
1c grapeseed oil
1 1/2 c brown sugar
1/2 c white sugar
4 t bobs red mill egg replacer with its 4 T water
3 t vanilla
Add
2 c sorghum
2 c tapioca
1 1/2 t baking soda
2 t xanthan gum
1 t salt
As needed add water, around 1/4 c, to get it to the correct cookie consistency
Mix ins
Chocolate Chips
Dried cherries
Pumpkin seeds
Whatever else floats your boat
Roll out, smash with your hand, and add a sprinkle of fancy salt (I use fancy Icelandic sea salt)
Bake at 350 degrees for about 10 minutes
This cake is lovely
1 1/2 c sorghum
1 c tapioca
1 1/4 c sugar
3 t baking powder
1 t xanthan gum
Mix together then add
1 c oat milk
1/3 c lemon juice
1/2 c grape seed oil
2 T lemon zest
1 t vanilla
Bake at 355 for 1 hour in a bread pan
Frosting
1 1/2 c powdered sugar
3 T lemon juice
Every year I look for the the photo of this recipe that Sarah texted me. I thought it was time to add it here so I can always find it in the future.
1 cooked crust or graham cracker crust (you can buy premade gluten free ones and this is what I do)
12 ounces of chocolate chips (nice semisweet chocolate is even better)
1/4 cup milk (any kind works)
1/4 cup sugar
1/8 teaspoon salt
4 eggs separated
1 teaspoon vanilla
Combine the chocolate, sugar, and salt in a bowl. Microwave until melted 1-2 minutes. Beat eggs whites until stiff. Cool chocolate slightly and then add egg yolks one at a time. Stir in vanilla. Fold in chocolate mixture into egg whites. Pour into pie shell and refrigerate for 2 to 3 hours. Can serve with whipped cream.
6 eggs, room temp
1 c sugar
1 t vanilla
1 t salt
Mix with a stand mixer 10 minutes until it’s fluffy and light
Add in
1/2 c sorghum
1/2 c tapioca
1/2 t baking powder
Fill two 9 in cake pans. Bake 350 for 20 minutes.
Christy loves these. Adapted from Martha Stewart.
Mix together
1 c butter
2 c sugar
1 T preserved lemon paste (if you don’t have this use juice and zest)
Add
2 eggs
Add
1 3/4 c sorghum
1 3/4 c tapioca
(Or scratch this flour mix and use 3 c Bob’s Red Mill GF flour mix…then skip the xanthan gum too)
1 t xanthan gum
1 t banking soda
Roll out massive cookies (about 2 inch balls) and roll in sugar. Flatten a little with a cup.
Bake at 350 for 15 minutes
1 c finely chopped pecans
1 ½ t vegetable oil
1 ⅛ t salt
1 c butter (soft)
1 c brown sugar
1 egg yolk
2 c flour
1 t vanilla
chocolate bars or chips
Preheat oven to 350. Place the nuts in a shallow pan or pie tin. Drizzle the oil over the nuts and sprinkle with 1/8 t salt. Mix well and bake for 5 to 7 minutes, watching the nuts carefully so they do not burn. Remove from oven and set aside.
Cream the butter, brown sugar, and 1 t salt with a mixer until fluffy, about 3 minutes. Add the egg yolk and combine well. Blend in the flour and vanilla. Pour into an ungreased 12x17 inch pan and spread evenly.
Bake until golden brown, about 18-20 minutes on the lowest oven shelf. Remove from oven and immediately place the chocolate on top. Sprinkle the chopped pecan evenly over the top and pat them into the chocolate. To store pack in single layers divided by wax paper and keep tightly covered or frozen.
They also taste great without the nuts.
