 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe comes from These are VERY good! Mine tasted like whole grain graham crackers and I love graham crackers. I had to add more apple sauce because my dough was too dry. I also added 2 T honey. I rolled out the dough onto cookie sheets and cut into squares before baking, topped with cinnamon sugar and baked for a long time until very crispy. I also did not chill my dough. Ingredients:
3 cups gf oatmeal |
1/2 cup arrowroot |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon allspice |
1/4 teaspoon cardamom |
1/2 cup coconut oil, melted |
1/4 cup unsweetened applesauce |
1/2 teaspoon stevia liquid |
2 teaspoons gluten-free vanilla extract or 2 teaspoons alcohol-free vanilla flavoring |
1/2 cup finely shredded carrot |
Directions:
1. Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the s blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
2. Add wet ingredients and shredded carrot, and process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. I had to pulse and scrape quite a bit, so as not to kill my processor.
3. Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into shapes with a cookie cutter.
4. Place onto a parchment-lined baking sheet. Bake for approximately 15 to 20 minutes (Ali's original recipe took 15, but mine took 20), until golden and crisp. Cool on a wire rack. Serve as is, or spread with a thin layer of coconut butter icing. If icing, you can serve immediately or let icing set. Store in an air-tight container.
|
|