I keep thinking that I will blog more often, but here I am… it’s been a month and I am just now coming back. *sigh*
This month, my Paleo Penpal sent me tapioca flour (also known as tapioca starch) as my ingredient. I was at a loss, but once I did some research… I was able to come up with a seasonal recipe that was perfect. :)
2 cup Blanched Almond Flour
2/3 cup Tapioca Flour, plus more for dusting
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 tsp Ground Ginger
4 Tbsp Maple Sugar
1/2 cup Molasses
3 Tbsp Coconut Oil, Organic
Preheat oven to 350 degrees.
In a large mixing bowl, combine blanched almond flour, tapioca flour, salt, baking soda, cloves, cinnamon, nutmeg, ginger, and maple sugar. Stir ingredients with a wooden spoon to combine.
In a small sauce pan, bring molasses to a boil over medium heat.
Add coconut oil to the sauce pan, and stir until combined with the molasses.
Remove sauce pan from heat and pour into the dry ingredients.
Mix batter with a wooden spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil.
Place a sheet of parchment paper onto a flat cooking surface, and dust parchment with arrowroot flour.
Form dough into a ball, and place on the parchment paper. Lightly press dough down to flatten, and sprinkle with a small amount of tapioca flour. Place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).
Sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. This will keep the cookie dough from sticking to the batter for an easy release after cutting.
Once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. Form dough into another ball, and roll out again to repeat until all the dough is used.
Bake gingerbread people at 350 degrees for 10 minutes. Remove from oven and cool on a cookie rack before frosting.
** Maple sure is a tough ingredient to find. We often find it at our local Whole foods. If you cannot find maple sugar near you, you can use granulated coconut sugar in the same amount, or you can use maple syrup added to the molasses in the sauce pan instead of to the dry ingredients.
** If you do not want to make cut out cookies, or if you do not have cookie cutters, you can alternately form dough into 1 inch balls, and press flat with the palm of your hand on a parchment lined baking sheet, and bake for 15 minutes to make gingersnap cookies.
Now, the recipe I found included a Paleo-friendly frosting, but I decided to go with the maple theme, and found the following recipe that I really liked with the cookies:
3 cups grade A maple syrup
¼ teaspoon vegetable oil, optional
1 pinch table salt, optional
1. Set medium saucepan in bowl of ice and scatter more ice around sides of pan. Bring syrup, oil, if using, and salt, if using, to boil in second medium saucepan over medium heat and cook, without stirring, until syrup registers 235 degrees, 16 to 18 minutes. Quickly pour hot syrup into prepared saucepan and let cool, without stirring, until syrup registers 100 degrees, about 15 minutes.
2. Remove saucepan from ice bath and stir syrup vigorously with wooden spoon until maple syrup turns thick, pale, and opaque, about 30 minutes. Quickly transfer cream to jar with tight-fitting lid. Maple cream can be stored at room temperature or refrigerated for at least 2 months.