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These are copied from POFAK too. I think most people use canola, but I used olive oil.
Hilary's Sweet Potato Cookies
approx 1 cup boiled (drained, keep the water for cooking rice, give it more nutrition) then mashed sweet potatoes (very approx, I never did measure)
1 cup flour (I used brown rice flour)
1 T potato starch
1/4 cup oil
1/4 cup rice syrup (could use any sweetener that is safe)
1 t salt (sea salt, of course)
mix all together, should be sort of thick, not runny at all.
make blobs on a cookie sheet, flatten with fork, so they look sort of like peanut butter cookies. Bake at 375 or so, about 20 min or until just starting to turn golden on the edges.
Hilary's TED Sugar Cookies
[Tweak as needed, per Hilary's instructions]
mix together 1/4 cup oil (I've been using extra light olive oil, but plan to intro canola very soon)
1/2 cup sugar (I've been using Domino organic cane sugar or Florida Crystals)
then add
1/2 tsp baking soda (I was told it shouldn't be a problem on a TED, and it hasn't been for us)
1/2 tsp sea salt
1 to 1.25 cups rice flour (I'm using Bob's Red Mill brown rice flour)
blend all together, and ideally should be about the constance of sugar cookie dough. Usually though, I find it's too "crumbly", won't hold together well, so I add about 1/8-1/4 cup of water.
Then you have to play around with the best way to make the "cookies". making drop cookies didn't work very well, they didn't melt much. so far, for me, the best way has been to make about 1" balls, then flatten them with my hands.
Bake at 350-375 (our oven is really old, so I'm never sure exactly what the temp is, lol) for 10-11 minutes. remove to a cooling rack or plate right away, as they cool they get very crumbly.
Hilary's Sweet Potato Cookies
approx 1 cup boiled (drained, keep the water for cooking rice, give it more nutrition) then mashed sweet potatoes (very approx, I never did measure)
1 cup flour (I used brown rice flour)
1 T potato starch
1/4 cup oil
1/4 cup rice syrup (could use any sweetener that is safe)
1 t salt (sea salt, of course)
mix all together, should be sort of thick, not runny at all.
make blobs on a cookie sheet, flatten with fork, so they look sort of like peanut butter cookies. Bake at 375 or so, about 20 min or until just starting to turn golden on the edges.
Hilary's TED Sugar Cookies
[Tweak as needed, per Hilary's instructions]
mix together 1/4 cup oil (I've been using extra light olive oil, but plan to intro canola very soon)
1/2 cup sugar (I've been using Domino organic cane sugar or Florida Crystals)
then add
1/2 tsp baking soda (I was told it shouldn't be a problem on a TED, and it hasn't been for us)
1/2 tsp sea salt
1 to 1.25 cups rice flour (I'm using Bob's Red Mill brown rice flour)
blend all together, and ideally should be about the constance of sugar cookie dough. Usually though, I find it's too "crumbly", won't hold together well, so I add about 1/8-1/4 cup of water.
Then you have to play around with the best way to make the "cookies". making drop cookies didn't work very well, they didn't melt much. so far, for me, the best way has been to make about 1" balls, then flatten them with my hands.
Bake at 350-375 (our oven is really old, so I'm never sure exactly what the temp is, lol) for 10-11 minutes. remove to a cooling rack or plate right away, as they cool they get very crumbly.