Gluten Free Coconut-Carob Cookies
Created 26 May '09
Preheat oven to180*C (350*F)
Makes 24
In medium bowl
Mix together -
250g (9 oz) buckwheat flour
150g (5 oz) rice flour
150g (5 oz) tapioca starch
3 Tbs carob powder
1 cup fine coconut
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp salt
Dredge through -
250g (9 0z) raisins soaked in 1 cup coconut milk for an hour and drained, or soaked in hot for 10 minutes. Save drained milk.
Makes 24
In medium bowl
Mix together -
250g (9 oz) buckwheat flour
150g (5 oz) rice flour
150g (5 oz) tapioca starch
3 Tbs carob powder
1 cup fine coconut
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp salt
Dredge through -
250g (9 0z) raisins soaked in 1 cup coconut milk for an hour and drained, or soaked in hot for 10 minutes. Save drained milk.
In large bowl
Cream together -
350g (12oz) bananas, mashed.
200g (1 cup) sugar
1/2 cup oil,1 tsp natural vanilla essence
1 tsp ground linseed
Cream together -
350g (12oz) bananas, mashed.
200g (1 cup) sugar
1/2 cup oil,1 tsp natural vanilla essence
1 tsp ground linseed
Gently mix dry ingredients into wet to form a sticky-ish dough.
Divide into 24 pieces.
Shape with moist hands.
Place on oiled baking sheet.
Brush with the saved milk.
Sprinkle with extra coconut.
Bake for 25 minutes, or until golden brown.
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