If there is a person who can walk out of the Bulk Barn with only what they planned to buy, I’d like to meet them. That’s why my usual plan is NO PLAN.
I went this morning mainly to replenish my stock of chia seeds and to pick up a few more members of the nut & seed family to incorporate into my daily regimen.
When I got to the flour aisle, I was reminded of a gluten-free flour that I had been eyeing for a while – Teff flour.. Teff is a nutritional powerhouse. Very high in fiber, protein, iron, and all the B vitamins.
When I got home, I searched around for some ideas in how to use the stuff. First off, it’s the main ingredient in an Ethiopian flatbread/crepe called Injera. Probably along the lines of the east Indian dosa. As part of gluten-free baking, it seems that it is often blended with other flours for making breads and other baked goods.
Well, what do you get when you cross: a new, nutrient-packed flour burning a hole in your pantry, the hint of Fall in the air that reminds you of warm spices, and a hole in your life exactly the size of a cookie that you can only get at Union Square Farmer’s Market?
Gluten-Free Carrot Cake Breakfast Cookies!
1 cup of teff flour (I imagine any kind of flour would work here though)
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cardamom
1/3 cup unsweetened applesauce
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp orange zest
1/2 cup rolled oats (gluten-free)
3/4 cup shredded carrots
1/2 cup raisins
1/3 cup chopped walnuts
4 Tbsp unsweetened shredded coconut (I used reduced-fat coconut)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a small bowl, combine the teff, baking powder, salt, cinnamon, nutmeg, and cardamom.
In a large bowl, whisk together the applesauce, maple syrup, vanilla, egg, and orange zest.
Incorporate the flour mixture into the applesauce mixture.
Fold in the carrots, raisins, walnuts, and coconut.
Form 8 equal sized balls of dough and place them on parchment-lined baking sheet. With fingers, pat the dough into flat disc shapes, about 1/3 of an inch thick. The cookies don’t have to be spaced apart too far because they don’t spread when baking.
Bake at 350 degrees for about 20 minutes, until the cookies seem set.
Remove from oven, and with a thin spatula, gently detach the cookies from the parchment and place on a cooling rack.
Once completely cooled, store in a sealed container in the refrigerator.