I wasn't planning on posting a recipe today, but I heard from a few readers who were having trouble with my last post. Apparently some of you are seeing the blog fine and others are getting an unreadable mess.
Since I don't know what to do about the post, I'm just going to do the same thing I do in my own life when things get confusing. Keep moving forward. So I'm sharing a recipe today from my files. I was never fully satisfied with it but always got positive feedback, so I decided to share and let you decide for yourself.
As for my last post, if you weren't able to read it and want to, leave a comment below and I'll keep trying to figure it out. Likewise, if you're having any trouble with this one, please send me an e-mail and let me know. My fingers are crossed it was just a temporary glitch!
Oatmeal Raisin Cookies (Gluten/Dairy/Egg/Nut/Soy/Sugar-Free)
1 1/3 cups teff flour (206 grams)
2/3 cup certified gluten-free oats (58 grams)
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup unsweetened applesauce
6 tablespoons melted coconut oil
3 tablespoons non-dairy milk
1 teaspoon liquid stevia
1/2 teaspoon pure vanilla extract
2/3 cup raisins
- Preheat the oven to 350 degrees F. Lightly oil a cookie sheet.
- In a large bowl, whisk together the teff, oats, baking powder, and salt. Set aside.
- In a medium sized bowl, stir together the applesauce, oil, milk, stevia, and vanilla. Stir completely into the dry ingredients. Stir in the raisins.
- Scoop by the spoonful onto the baking sheet and bake for 15 minutes. Let cool completely.