Tuesday, August 6, 2013

Gluten Free Snickerdoodles

I still have a bunch of millet in my pantry that I need to use up before I go away to college in 8 days. I was brainstorming ideas on how to use it, and thought of making a flourless snickerdoodle cookie made with oats and millet. Thus the gluten free snickerdoodle was born.
gluten free snickerdoodle
Gluten Free Snickerdoodles
makes 10
1 cup rolled oats
½ cup millet
½ tsp cream of tartar
1 tsp vanilla extract
1 egg
2 tbsp oil
1 cup sugar
1/8 tsp salt
¼ tsp cinnamon
¼ tsp baking powder
½   tsp baking soda
cinnamon sugar, for topping

Blend the oats and millet into a flour. Stir all the dry ingredients together and then mix in the wet. Scoop out into 2 tbsp balls. Press each out as flat as you can, brush with the cinnamon sugar, and bake at 350 degrees for 7 minutes. Allow to cool.

This bananacream has the above snickerdoodles swirled into it for an exceptional treat. Enjoy!

Snickerdoodle Bananacream
1/3 cup plain yogurt
1 frozen banana
½ tsp cinnamon sugar (or ¼ tsp cinnamon and ¼ tsp sugar)
1-2 snickedoodle cookies broken into small pieces and frozen

Blend the banana, yogurt, and cinnamon sugar together. Add the cookie bits and blend until just combined. You don’t want the pieces of cookie to get too small and broken up. Freezing them first helps.

This is a baby shower thank you card that I made for one of my mom's friends who gave Carson a gift. I think the cute little onesies are adorable. You could use a different color of paper to make it suitable for a little boy too.

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