The big Thanksgiving extravanomza is very nearly here. Despite the abundance of turkey, stuffing or dressing and sides upon sides — and regardless of whether you manage to pack two helpings of everything — you always save room for dessert. And you can usually count on there being a few from which to choose.
The thing is, it’s always pecan pie, pumpkin pie, sweet potato pie … maybe apple pie or something chocolatey. In the rush to bake and partake, we tend to forget those with food allergies and intolerances.
If you’re in charge of dessert and are still wondering what you should bake, consider these gluten-free, no-peanut, reasonably diabetic-friendly (i.e., low glycemic index) cookies. You’ll certainly be a hero to those who usually sit back, stuffed from the savory stuff but totally sad panda about having to skip the sweet stuff.
Preheat the oven to 375 degrees. In a medium-large bowl, mix together the coconut oil, agave nectar, egg white or egg, vanilla and nut butter. If you have a nut-butter grinder you can use cashews and almonds, but peanut butter, for those not allergic to it, works in a pinch.
In another bowl, mix together the flour, salt and baking powder. For gluten-free flour, you mix approximately half tapioca flour, and evenly split the rest between millet and sorghum flour.
Blend the wet and dry ingredients until everything is fairly smooth. Pour into an ungreased 11x7 baking dish and bake at 375 degrees for 20 to 25 minutes or until a fork inserted in the middle comes out clean. Cut into 1-inch squares.
Colin Gerbode and Corey Fisk share an apartment in California with two cats, a dog and a goodly supply of gluten-free cooking supplies. Colin's a software tech and Corey designs jewelry; they also enjoy experimenting with specialty cuisine.