1 cup unsweetened cocoa powder
1 1/2 cups white granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups gluten free all-purpose flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
Method: mix cocoa powder, sugar, eggs and oil and vanilla together. Mix dry ingredients together. Add to cocoa mixture. Mix well with wooden spoon. Chill overnight. Roll into 1″ balls. Roll in confectioners sugar and place on parchment lined baking sheet. Bake at 350* for 10 min. Cool 2 minutes before removing from pan. If you like your cookies a little flatter like the top picture then just pat them down a little when placing on the baking sheet.
I am pretty excited about our new gluten free/dairy free carrot muffins. I like my gluten free muffins light, slightly moist and well to be honest – I want my muffins to taste like “normal” muffins – like the kind I turned out before we went gluten free.
The carrot muffins are very good and keep well. You may keep them in a sealed plastic container or bag on the counter for a few days or freeze and defrost when needed. They retain their moistness and character.
Gluten Free-Dairy Free Carrot Muffins – Makes 24
1 1/2 cups cornstarch
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup teff flour
1/3 cup flax meal
1 teaspoon chia seed meal
2 teaspoons physillium powder or husk
2 1/2 teaspoons guar gum
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce
1 cup Rogers golden syrup, corn syrup or honey ( I use Rogers Golden Syrup)
1 cup cooking oil (I use Canola)
1 teaspoon vanilla extract
1 cup finely grated carrot (they should be cooked a bit. I cook mine in the microwave with a tablespoon of water to steam for about one minute on high. Cool before using.
Place dry ingredients into a large mixing bowl. Wisk together really well. Make a well in center of dry mixture. In another bowl stir together the wet ingredients and pour into well in dry ingredients. Using a hand mixer mix until combined. Place muffin papers into muffin pan. Fill 24 muffin cups. Bake at 350 for 15-20 minutes or until done.