One of the great things about cooking and baking is that there is a limitless combination of ingredients I can use to create something delicious. I particular enjoy trying out new ingredients and using them in simple applications. My most recently ventures haven’t been yet posted on this blog. I’m not sure yet if I’m ready to share chili made with beef heart and enchiladas made with chicken liver!
In time, perhaps, but for now, I will share with you these cookies, made with a lovely grain from Ethiopia that does not oft get attention, except in certain gluten free circles. The grain is called teff, and its most authentic use is in the Ethiopian fermented flatbread called injera. It’s a very small grain, and it seems to melt into the items it is baked in. The silky flour has a mysterious, dark flavor that pairs perfectly with molasses and spice, which inspired this lightly-sweetened, warm holiday cookie.
Soft Molasses Spice Cookies, Gluten Free
Adapted from Primal Palate
Makes about 15 cookies
1 cup (105 g) blanched almond meal/flour
3/4 cup (95g) teff flour
1/4 cup (25 g) arrowroot flour
1/4 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/2 tbsp coconut oil
1/4 cup blackstrap molasses
2 tbsp maple syrup
1 tsp vanilla
Powdered sugar, for dusting
Preheat oven to 350 degrees.
In a small bowl, combine all the dry ingredients, except for powdered sugar.
In a mixing bowl, combine all the wet ingredients and mix until smooth. Then add in the dry ingredients and mix until well combined. The dough will seems a bit like a soft taffy.
Pour some powdered sugar into a small bowl. Roll some dough into a 1/2 oz ball and toss in powdered sugar, covering the entire ball. Dust off excess powdered sugar and place on a greased or lined cookie sheet. Repeat with remaining dough, leaving at least an inch of space between each cookie.
Bake 15 minutes.
This post is in contribution to the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. Check out all these other great blogs!