The title pretty much sums it up. I was asked to participate in a “Paleo Bake Around“. Today, many other bloggers like myself are posting this same recipe to help promote Elizabeth Barbone‘s new book, World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy-Free, and with No Refined Sugars
I’ve baked a few things with almond flours over the years. One of my favorite recipes is Flourless Sparkling Chocolate Cookies, that is posted over on my gf buddy Shirley’s blog. That is a good recipe, marked A+ in my files as it’s easy, good and works every time.
So back to the almond flour.
When I was asked to participate in this bake around, it gave me the opportunity to think more about almond flour and how else I can use it. I know there are many other things you can bake with it (Elana’s Pantry, anyone?!) Elena is cool and I got to meet her when I lived in Denver and was active with the Denver Celiac Sprue Association (they have an amazing chapter there! I miss that group!).
The recipe below is from Elizabeth’s cookbook. The bold/italics are marks that I made when I baked the recipe. You won’t find those changes in her book. I wasn’t sure if I would like the full on maple flavor so I added an enhancement to some of the dough – cooked bacon. Yes, I cooked three slices of bacon, chopped it up and added it to the dough then baked. And they were pretty darn tasty!! I baked some without the bacon and those were just as good. Either way, you can’t go wrong.
If you’re looking for a new, quick, easy, recipe, this one is easy (the title doesn’t lie!) and the flavor is really good.
Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies Mine made just one dozen
170 grams (1 1/2 cups) finely ground almond flour
1/2 teaspoon baking powder, homemade (see recipe below) or grain-free
100 grams (1/3 cup) dark maple syrup
2 teaspoons vanilla extract
3 strips bacon, cooked and chopped
Adjust an oven rack to the middle position and preheat the oven to 350
degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour and baking powder together in a medium mixing
bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
extract. Stir until a sticky dough holds together.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced
about 2 inches apart. For crisp cookies, press down the dough lightly
with the at bottom of a drinking glass or measuring cup. (If the glass
sticks to the dough, lightly wet bottom of the glass.) For softer
cookies, don’t press down the dough.
Bake until the edges are golden brown, about 12 minutes. Mine baked for about 14 minutes. After 12, I pressed the cookie down slightly and baked more. I have a crappy oven so just test yours at 12 minutes and bake accordingly.
Allow the cookies to cool on the pan for about 3 minutes, then
transfer them to a wire rack to cool completely.
Allow the baking sheet to cool, and repeat with the remaining dough.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.
Store in the pantry in an airtight container for up to 4 weeks.