Flying Apron's Gluten - Free and Vegan Baking Book by Jennifer Katzinger arrived at my house a few days ago. I have been anticipating its release for some time. Yesterday my mom and I made the Sweet Tahinis. This morning we enjoyed them dunked in a cup of tea.
Sweet Tahinis
12 Cookies
2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup tahini
1/2 cup palm or coconut oil
1 cup organic whole cane sugar, plus more for sprinkling cookies
1 teaspoon vanilla extract
1 cup agave syrup
1. Preheat oven to 375 degrees F.
2. Combine the brown rice flour, baking powder, and salt in a medium-size bowl. In a bowl of a stand mixer fitted with the paddle attachment, combine the tahini, palm oil, organic whole cane sugar and vanilla until well mixed. With the mixer on low speed, add the flour mixture a little at a time until well mixed, about 3 minutes. Add the agave syrup and mix until well combined.
3. Scoop the dough onto parchment-lined baking sheets with an ice cream scoop, dipping the scoop into water to avoid sticking. Indent each cookie with a fork mark and sprinkle with organic whole cane sugar. Bake until firm to the touch, about 17 minutes.
My notes ~ I used a hand mixer and that worked fine. Another time I will probably mix them by hand. It definitely helps to use parchment paper even on non-stick baking sheets. Gluten free items almost always still stick.
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