Guys, I figured out a problem with drying our clothes outside.
Other than the potential for rain. We have been known to run outside and save our clothes before the storm rolled in.
This weekend, we hit another pitfall. Or poopfall, as a more accurate term. (Rob loves my blog puns!)
Yes, birds pooping on the clothes. The latest debacle meant a possibly permanently stained shirt. We’ll have to see how it comes out in the second round of the wash.
Otherwise, here is a super fun cakey cookie that actually reminded me more of muffin tops. It is gluten-free, nut-free, soy-free as well as being vegan, so could I really expect cookie cookies? Instead they are muffin cookies.
The shredded apple keeps them super moist but the chickpea flour makes this more nutritious than flour-based treats. Enjoy!
I am sharing this with Tea Time Treats.
Apple Coconut Muffin Top Cookies
Adapted from The Complete Coconut Cookbook
2 tbsp psyllium husk
1/2 cup water
1/4 cup coconut sugar (or regular sugar)
1/3 cup melted virgin coconut oil
2 tbsp tahini
1/2 cup chickpea flour
1/4 cup coconut flour
1 tbsp potato starch
1 tsp baking powder
1 tsp ground cinnamon
1/2 baking soda
2/3 cup shredded tart-sweet apple (ie, Gala or Braeburn)
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together psyllium and water. Let stand for 5 minutes to thicken. Whisk in coconut sugar, coconut oil and sunflower seed butter until well blended.
3. In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder, cinnamon, baking soda and salt.
4. Add the water mixture to the flour mixture and stir until just blended. Stir in the apple.
5. Roll heaping teaspoons of dough into balls. Place balls 2 inches apart on prepared baking sheet. Flatten balls slightly into discs.
6. Bake in preheated oven for 10 to 20 minutes or until cookies look dry on top and are lightly browned on the bottom. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
Store the cooled cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 month.
Makes 18 small cookies.