For the best results, I recommend using the grams measurements. Alternatively, use the spoon and level method to measure the flour where you fluff up the flour in the container, use a spoon to add it to a measuring cup and level it off with a knife. Using a measuring cup to scoop the flour out of the container will pack it in the measuring cup and make the cookies crumblier. Instead of using almond flour, I’ve had success with using 100g oat flour OR 50g fine white rice flour. After you mix your cookie dough, let it sit for a few minutes as it will thicken up. I prefer the cookies with almond flour as they’re less dry and crumbly. I haven’t tested this recipe with any other flour.
The softer your cookie dough, the richer and more ‘buttery’ your final cookies will be. If you’d like softer cookies, feel free to add 1-2 tablespoons of peanut butter or maple syrup. If you’d like drier cookies, add 1-2 tablespoons of almond flour.
“Thanks to our reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.”
- * 1/4 cup honey
- * 3/4 tsp baking soda
- * 1/4 tsp salt
- * 3 cups almond flour
- * 3/4 cup chopped dried apricots
- sorghum flour
- whole bean flour
- cornstarch
- granulated sugar
- 2tsp xanthan gum*
- 1tsp GF baking powder
- baking soda
- salt
- ground cinnamon
- raisins
- unsweetened applesauce
- 1tsp cider vinegar
- egg whites
Yummy and really easy! I didn’t use cilantro or the cheese and I used Greek yogurt in place of the sour cream and Cajun seasoning for the southwestern seasoning. I would also recommend skipping the oil and water in the sauce, it made it really runny. I would think it after I made it if necessary. I left cabbage and sauce separate and let everyone use as much f each as they wanted.
- INGREDIENTS
- For the Garlic Cilantro Lime Sauce
- oil
- water
- chopped green onions
- cilantro leaves
- salt
- juice of 2 limes
- sour cream
- For the Shrimp Tacos
- shredded green cabbage
- small corn tortillas
- avocados
- Cotija cheese and additional cilantro for topping
- lime wedges forserving
The original recipe was for mini loaves, and it works as a big loaf as well, but I find I like the sauce to loaf ration better when I cook it in a baking pan. I always double the recipe and bake it in a 9×13 pan because the leftovers are tasty as well.
- lentils
- water
- rolled oats
- garlic powder
- salt
- pepper
- cranberry sauce
- powedered ginger
- dried onion to sprinkle on top
Use Almond meal in place of panko to make this Gluten Free
- large eggs
- Nonstick vegetable cooking spray
- taco-size corn tortillas
- ears of corn
- Special equipment:
- vanilla extract
- large egg whites
- large-flake sea salt
- cacao powder
- powdered sugar
- butterscotch chips
- mini chocolate chips
- popped popcorn
- mini marshmallows
- rainbow sprinkles
- shortening
- potato starch
- corn starch
- sugar
- baking powder
- xanthan gum
- baking soda
- milk
4 servings (approx. 1 1/2c.) 210 calories
- chicken broth
- water
- salt
- pepper