Page 318 - 27040_eyal.27040_pnim_eyal.1.1A
P. 318
cookies & snacks
LOW-SUGAR SUGAR COOKIES yields 5 dozen
A plantain is a type of banana used for cooking; it’s more starchy and has a lower sugar
content than the standard banana and needs to be cooked before it can be eaten.
1 ripe plantain (see recipe note) 1. In the blender, blend the plantain, apple, lemon juice, and
1 Rome apple, peeled and cored egg.
yields 5 dozen (see recipe note) 2. In a large bowl, mix by hand the plantain mixture with the al-
2 tablespoons fresh lemon juice mond flour, honey or sugar, tapioca flour or oats, baking pow-
1 egg der, and the desired flavoring. Let stand for 30 minutes.
SUGAR SHAPE COOKIES 1 cup almond flour 3. Preheat the oven to 350˚ F. Line a cookie sheet with baking
These cookies are versatile and perfect ¼ cup honey or sugar paper.
for decorating. Top with a glaze or (see recipe note) 4. Drop the batter by the tablespoonful onto the lined cookie
icing, dip into melted chocolate, or 1 cup tapioca flour or sheet and bake for 20 minutes.
decorate with sprinkles. gluten-free oats
1 cup margarine ½ teaspoon baking powder RECIPE NOTE The peel of the plantain should be brown.
2 cups confectioners’ sugar Flavoring: ¼ cup carob powder, If plantains aren’t available, use a banana as a substitute.
3 eggs ¼ cup coconut, ¼ teaspoon Instead of the Rome apple, you can use any sweet and tangy
4 cups gluten-free all-purpose flour vanilla sugar, or ¼ teaspoon red apple.
1 tablespoon baking powder cinnamon (optional) The apple and the plantain provide a natural sweetness and
1 teaspoon lemon extract therefore only ¼ cup honey or sugar is needed.
½ teaspoon vanilla extract
1. Preheat the oven to 350˚ F. Line a ALMOND CHEWS yields 24 chews
cookie sheet with baking paper.
2. In the bowl of an electric mixer, 1 cup almond butter 1. In a small saucepan, cook the almond butter with
cream the margarine with the sug- (see recipe note) the honey over low heat, stirring constantly, until
ar and eggs. Add the flour, baking ¾ cup honey softened and well combined, about 3–5 minutes.
powder, vanilla, and lemon extract 4 cups rice crispies or puffed rice Remove from heat.
and mix to form a smooth dough. ½ cup sunflower seeds or 2. Gently combine with the rice crispies or puffed rice and sun-
3. Roll out the dough between two chopped nuts flower seeds or nuts.
layers of baking paper. Cut the 3. Spread the mixture on a lined cookie sheet and refrigerate.
dough into shapes. Cut into squares when cooled.
4. Place the cookies onto the lined
cookie sheet and bake for 8–10 RECIPE NOTE Natural peanut butter can be used instead
minutes. of almond butter.
Sugar Shape Cookies
318 HEALTHY EVER AFTER RECIPE NOTE To toast the nuts: Spread the ground nuts ally, until lightly browned, for 15–20 minutes. onto a lined cookie sheet. Bake at 250˚ F, stirring occasion- cookie sheets and bake for 12 minutes. ingredients into the egg and oil mixture. flour, ground nuts, coconut, and chocolate chips. Fold the dry and vanilla. with baking paper. can be used instead of the oil. RECIPE NOTE For a low-calorie option, two grated apples dough i
315
ie sheet. Bake for 12–15 minutes.
balls and place on the lined cook-
spoons of cookie dough into 20
cookie sheet with baking paper.
ents. Let stand for 1 hour.
Combine with the dry ingredi-
and nut butter or coconut oil.
Add the honey, vanilla extract,
nut, and pecans.
almond flour, baking soda, coco-
coconut oil
yields 25–30 cookies
yields 20 cookies
yields 24 cookies
