Saturday, December 7, 2013

Flourless Gluten-Free Sweet Potato Coconut Cookies / Breakfast Bars

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)

Direction:

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.

Enjoy!

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.

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