Banana
July 10, 2009 at 8:00 am 5 comments
You are right, my secret ingredient, well my idea for a secret ingredient was banana. I dreamed about it then tried it and though I haven’t perfected HOW to use it best I do think it improved the texture of the cookies. My husband said he couldn’t taste it but I was sure I could so who knows if I’ll keep it up. I do know that in gluten free baking things like banana, pumpkin, and zucchini tend to really help the texture so you may experiment with slipping them into various baked goods and try to have our ”secret” go undetected. Let me know if you have a recipe where something out of the ordinary has worked for you. Happy experimenting.
Entry filed under: Hey What's Goin on Here?. Tags: .
SCARFUNKLE - formerly Thing 2
LOUD KIDDINGTON - formerly THE BUBBA
PEE WEE
MINI ME
BORN March 8, 2011
1.
Kathryn | July 10, 2009 at 9:38 am
My sis gave me a recipe for flourless peanut butter cookies. It is simply:
1 C peanut butter
1 C sugar
1 egg
1 tsp vanilla
It turns out good, to my surprise, but more crispy/hard than i like. So i experimented with a little less sugar & some applesauce. They turned out softer, but you only need a couple of tables spoons of applesauce (i tried nearly half a cup in the first one, not so good results). The last time i made them i used 1/2 a mashed banana instead of the applesauce. Good results & my husband likes them. We could taste a hint of banana.
2.
gfe-gluten free easily | July 10, 2009 at 12:01 pm
I’ve made a couple of recipes with black beans and chickpeas versus flour. One is black bean brownies and the other is a chickpea chocolate cake. Both are nice and dense … you’d never know they contain veggies that are good for you! Plus, you get that nice protein.
I do use bananas in baking, but usually for specific recipes like my banana chocolate chip cookies and banana coconut cake. And, I have several favorite recipes that call for pumpkin. I even made a sweet potato chili from A Year of Crockpotting blog the other day and used butternut squah puree for part of the sweet potatoes. Delish.
Note to Kathryn (hope you don’t mind, Jessie)–Juat an FYI … I’ve got a flourless peanut butter cookie on my site that comes out just the right amount of softness because it uses brown sugar vs white. I agree with you on the white sugar version being hard.
Shirley
3.
glutenfree4goofs | July 10, 2009 at 1:34 pm
No mind at all!
It’s fun to chat with eachother! I do like those peanut butter cookies Kathryn and the applesauce idea is great. I agree with Shirley, they come out softer with all brown sugar and I’ve even tried before with a little baking soda and baking powder along with nuts. YUM! Thanks for the recipe and cookie sheet tip ladies.
4.
purplemoose | July 20, 2009 at 9:47 am
Well, I don’t do the GF, but I do like to slip shredded zucchini into whatever I can. . . spaghetti sauce is my favorite. I’m very fond of slipping nutrition in where the kids won’t notice it. (OK, to be honest, it’s so that I don’t notice it.
)
5.
glutenfree4goofs | July 20, 2009 at 11:16 am
Ha ha! I feel ya