As you can see, I never got to finish re-designing this blog since my last blog entry from nearly nine months ago, but there is a good reason for that: I found out soon after that I was pregnant with identical twin boys, and was on bed rest for most of this year. Finally, I gave birth to our boys -- Shane and Patrick, on November 9th, and was kept busy until now.
So, to celebrate my comeback (haha), here is a delicious recipe that I developed in my kitchen this morning: Flourless (and gluten-free!) sweet potato coconut cookies. These cookies are not overly sweet, since they are meant to be healthy. However, there is a pleasant sweetness to them, and the other flavors from the coconut, sweet potato, oatmeal, and spices all have a chance to shine through.
Do try the recipe out; I know that you will love it! In the mean time, I will continue to work on redesigning the blog. Until then, this place may look a little bit funny for a few days.
Yields: 24 cookies. You may also bake this as a large square and then cut it into smaller rectangular bars afterward.
Preheat oven to 350 degrees Fahrenheit.
Mix the following dry ingredients together in a bowl:
2 cups oatmeal flour (make your own in the blender to save money)
2/3 cup toasted coconut flakes (the direction on how to make this is at the end of the recipe)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
Mix the following wet ingredients together in another bowl:
1 cup mashed sweet potato or yam (I left a few small chunks in because I wanted to taste the sweet potato)
1/4 stick of melted butter
1 beaten egg
3 Tablespoons honey (you may add more if you want your cookies sweeter, but remember that it'll make your dough wetter, so have extra oatmeal flour on hand)
1) Combine the wet and dry ingredients together. If the dough is too wet, add more oatmeal flour. If it is too dry, add a little bit of milk or water at a time.
2) Grease your cookie sheet with olive oil.
3) Dispense the dough with a spoon, and gently press down with the back of the spoon. You may wet the spoon if your dough is too sticky, although I didn't really have this problem.
4) Bake for 20 minutes.
5) Let cool, and remove the cookies with a spatula.
How to Make Toasted Coconut:
In a pan over low-medium heat, toss in the coconut flakes. Stir constantly. Once half of the amount has turned golden brown, turn off the heat, but continue to stir the coconut flakes; the residual heat in the pan will continue to toast the coconut.