Ingredients:
- 2 tablespoons coconut flour
- 1 tablespoon applesauce
- 2 tablespoons carob chips (They will be crushed before adding them to dough)
- 2 tablespoons boiled sweet potatoes
- 2 tablespoons peanut butter
Directions:
-Preheat oven t0 350*F
- Place coconut flour, apple sauce, and sweet potato in a medium bowl.
-Measure out 2 tablespoons of carob chips and place them in a zip lock bag. Crush carob chips. I crushed them between 2 cutting boards, but you could use a rolling pin or any number of methods. I chose to crush them because I was making small cookies and did not want large carob chips in each cookie.
-Add carob chips to other ingredients in medium bowl.
-Add peanut butter to other ingredients in medium bowl. I accidentally purchased crunchy peanut butter instead of creamy butter, but it ended up working well and did not cause any issues with the dough.
-Mix all ingredients until a thick dough has formed.
- Roll dough into a ball and pinch off small/medium sections that you can flatten out with your hands.
-Using your hands, flatten the dough onto a flat surface. I chose to flatten a cut the dough on a cutting board. If the dough is sticky rub the surface down with additional coconut flour.
-Cut dough into desired shape.
-Place cookies onto a greased cookie sheet and bake 6-9 minutes in the oven at 350*F.
-Once the cookies have cooled they can be stored in a sealed container in the freezer for up to 2 weeks.
This recipe made 36 cookies. It would have made more but I ate quite a bit of the dough while I was cutting our the cookies....whoops. It tastes pretty good!
Nut Free Cake (Peanut Butter Free and Grain-Free)
Ingredients:
-2 tablespoons coconut flour
- 2 tablespoons applesauce
-2 tablespoons boiled sweet potato
-1 tablespoon carob chips
1 egg
Directions:
-Mix coconut flour, apple sauce, and sweet potato in a medium bowl.
-Add in carob chips.
-Add egg. Adding the egg will change the texture of the dough. It should become thicker and stickier. It's much more of a wet dough than a traditional cake batter.
-Spread in the bottom on greased cake pan or pie dish and bake at 350*F for 10-12 minutes.
-Let Cool and serve in moderation.
-Store in a sealed container in the freezer for up to 3 days.
I chose to use a glass pie dish to bake this cake in. I have baked many coconut flour based cakes for Lilly in the past in cake pans and they never seem to bake correctly. They always are left VERY moist in the middle and dehydrate so much on the outer edges that when you cut into them they turn back into a coconut flour texture. This cake spread out extremely thinly across the bottom of the glass pie dish and baked evenly throughout. I did not grease the dish enough before placing the dough/batter in it and the slices crumbled and broke, especially where the carob chips were.