Sunbutter Cookies Recipe
1 ¼ cup + 2 Tablespoons Gluten-Free All-purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Xantham Gum
¼ teaspoon Sea Salt
1/3 cup Sunbutter (sunflower seed butter, or any type of nut butter- all natural)
¼ cup Maple Syrup
¼ cup Agave Nectar
1 teaspoon Vanilla
1 ½ tablespoon Grapeseed Oil
Combine dry ingredients together - whisk until blended
In separate bowl, or mixer bowl, combine Sunbutter, agave nectar, maple syrup, vanilla and oil.
If using mixer, mix wet ingredients on medium speed until well blended. Use spatula to scrape down sides of bowl. Mix again for 15 seconds.
Add dry ingredients to mixer bowl. Beat on low speed until incorporated. Scrape down sides and blend until dough is smooth, taking care not to overmix.
Wrap dough in plastic wrap and put in fridge for 2 hours, or overnight.
Preheat oven to 300-325 degrees. Scoop dough with a large spoon and roll into a ball, place on greased cookie sheet. Press slightly into a disc, and use a fork to press a design onto the top. Dough is quiet sticky, so you may need to wet your hands and dip the fork into water for handling the dough. Bake for 9-12 minutes, and let cool on the cookie sheet. Use a spatula to gently remove from the pan. Makes 8 large or 15 medium cookies.
Chocolate Mousse Recipe
1 box silken "soft" Tofu (approx. 12 oz.)
2 ripe Hass Avocados
9 oz. dairy-free, gluten-free chocolate
2 tablespoons maple syrup
1 teaspoon vanilla
Drain tofu well and place in a food processor or blender.
If using Avocados, split and pit and scoop flesh into the processor.
Add maple syrup and process to blend.
Carefully melt chocolate, stir until smooth.
Add chocolate to processor bowl and blend until all ingredients are incorporated and very smooth. Scrape down sides and give it another whirl.
Spoon mousse into a baked pie shell, tart shells or individual dessert cups. Refrigerate for a few hours; mousse will set as it cools. Garnish with a mint leaf or fresh fruit.
Copyrighted 2013 Zen Cat Bakery, LLC