Almond Flour Sesame Cookies

In my house we are almost gluten free and going kind of grain free too. But you will continue to see recipes with gluten and grain, because I have atleast a hundred sitting in my drafts. After going Gluten free, the first step one would look for is Gluten free flours like bean flours, I did try them and will also post it soon. But personally I didn't like the taste of bean flours. So when going through the other options, I landed in Elana's Gluten Free Sesame Cookies . This was my first try using Almond flour few months back and we all just loved it.  I bake all different kind of cookies now with Almond flour and with my own combinations and own recipes and will post them soon.

But getting on to this easy and delicious recipe, except for few variations given below I pretty much sticked on to the original recipe. I don't use Agave Nectar and substituted it with Maple syrup and added Almond butter instead of Tahini and used Ghee(clarified butter - with is casein free) instead of grape seed oil.



Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - (Makes around 12-15 Cookies depending on the size)



Ingredients



Almond Flour - 1 1/4 Cup



Salt - 1/4 Tsp



Baking Soda - 1/2 Tsp



Maple Syrup - 1/4 Cup



Almond Butter - 1/3 Cup



Clarified Butter - 1 Tablespoon



Vanilla extract - 1 Tsp



Sesame seeds - 1/4 Cup

Method



1.In a large bowl, combine almond flour, salt and baking soda





2. In another bowl blend Maple syrup, Ghee, vanilla extract and Almond Butter to a smooth paste.



3.Combine the dry ingredients with the wet ingredients.



4. Preheat Oven to 350 degrees Fahrenhiet.



5. Roll the dough into 1 inch balls and roll in the sesame seeds



6. Place on a parchment lined baking sheet and flatten and bake for 8-10 minutes until they become light brown.



7.Cool and store in a airtight container. Keeps good at room temperature for atleast a week.











Event Participation



This entry goes to Sugar High Friday # 73 - Grain free baking an event started by Domestic Goddess.

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Egg Free, Gluten Free, Low Fat Banana Nut Muffin

If you are used to baked products using white – all purpose flour, transition to whole grain baking is a big step. If you are used to gluten based products, transition to gluten free is another mile stone. Yes the baked goods taste little different than the ones with gluten. But they don’t taste bad, and you still can enjoy all the goodness in a healthier way. But do not attempt to lick all these batters after filling the baking pans, because the gluten free batters don’t taste that well at all. Of course baking removes all that bitterness, the overwhelming smell of the bean flours and makes it really palatable. Try this and let me know, how it turned out for you.



 Preparation Time – 15 Minutes

Cooking Time – 15 Minutes

Makes – Around 15 Muffins



Ingredients



Ripe Banana – 7

Organic whole grain ground corn meal – 1 3/4 cup

Amaranth Flour – 1/3 cup

White Bean Flour – 1/3 cup

Coconut Flour – 1/3 cup

Organic Corn Starch – 2 Tbsp as a egg replacer

Xanthum Gum – 1 Tsp

Raw Sugar – 1/2 cup or more if you want it sweeter

Yogurt – 1/4 cup

Chopped Walnuts – 1 cup

Cinnamon – 1 Tsp

Vanilla extract – 1 Tsp

Water – 1 Cup

Salt – 1/4 tsp

Baking Powder – 1 1/2 Tsp

 Baking Soda – 1 Tsp

Apple Cider Vinegar – 1 Tbsp



Method



1) Puree the ripe banana in a food processor,do not mash. I know you will be tempted to mash, but the puree definitely gives a nice texture then a mashed one.



2) Combine all the flours, corn meal, amaranth flour, white bean flour, coconut flour, corn starch, xanthum gum, chopped walnuts, baking soda, baking powder.



3) Preheat an oven to 350 Degree Fahrenheit.



 4) In another bowl add all the wet ingredients banana puree, yogurt, raw sugar, cinnamon powder, vanilla extract, salt, vinegar and water.



5) Line a muffin pan with baking cups or grease it with a non stick spray.



6) To the dry ingredients add all the wet ingredients and combine thoroughly to get a smooth batter.



 7) Now pour the batter up to 3/4th of the muffin cup and then bake for 15 minutes, until a tooth pick inserted comes out clean.



8) Cool them in a wire rack and then enjoy.

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