Another gluten free recipe
by Bea Garth
copyright 2011

 Blend the following ingredients in a blender:

2 ripe bananas
1 large peeled, sliced white potato or equivalent peeled, sliced  yam (½ of a small sized yam)
½ cup water
½ cup maple syrup
1 cup oil (safflower or sunflower are best)

Put blended ingredients into a large mixing bowl and then whisk in the following ingredients one at a time until smoothly mixed:

 2 eggs
1 ½ tsp. xanthan gum
2 tbsp. arrowroot powder (or ½ cup tapioca powder)
1 tsp. salt
1 ½ tsp baking soda
1 ½ cup cane sugar

Meanwhile start pre-heating  oven: 350 degrees F.

Then add in the dry flours a cup at a time, mixing well with a large spoon:

2 cups sorghum flour
1 cup garbanzo flour
3 cups  brown rice flour

Then add in the gluten free chocolate chips (one10 oz. bag), using a large spoon until well distributed–Or alternatively don’t add the chocolate chips, maybe add nothing extra, or put in some sunflower seeds or chopped almonds or walnuts?

Drop dough using a heaped tablespoon onto a pre-oiled pan and then bake  at 350 degrees F. for roughly 12 minutes for each round of cookies.

Note: This makes lots of cookies! You  might want to halve the recipe. The reason I didn’t is that I wanted to use up the package of gluten free chocolate chips all at once, rather than have my bf nibble away at them. You can keep the unused dough in a covered container in the fridge for almost a week until ready to bake–just let it set out a while to warm up a little.


Categories: GF Recipe by Bea Garth, Recipes, Recipes (Gluten Free)

Tags: , ,

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