P.B. & J. Ziggies [V, GF]
Peanut Butter Ziggies - They Zig, they Zag, they ain’t half bad.
Yields ~8 Sandwich Cookies
180 g | 1.25 c Gluten Free Flour
110 g | 0.5 c Sugar
2 g | 0.5 tsp Baking Powder
1.5 g | 0.25 tsp Salt
30 g | 0.25 c Peanuts
270 g | 1 c Peanut Butter
110 g | 0.5 c Soy Milk
4 g | 1.5 g Flax Seed
22 g | 1.5 Tbs Water
1) Cream peanut butter and sugar together.
2) Combine ground flax seed and water in a small bowl.
This is one of the best egg substitutes when it comes to consistency.
3) Slowly add soy milk and the 'flax egg' into the creamed peanut butter & sugar mixture
4) Combine dry ingredients separately. Then fold into your wet ingredients.
5) Pipe onto a cookie sheet with a star tip. (If you don’t have a piping bag, you can simply roll them out like normal cookies.)
6) Bake 375°F for 12 minutes
Grape Jam Filling
Yields ~Enough to fill and dip
280 g | 2 c Grapes
28 g | 2 Tbs Sugar
10 g | 2 tsp Lemon Juice
5 g | 2 tsp Cornstarch
22 g | 1.5 Tbs Water
1) Combine grapes, sugar, and lemon juice in a small pot. Cook until grapes break down and the liquid thickens.
A good sign to know when you’re ready to move on is when a clear path is left behind your spatula as you stir.
2) Mix together cornstarch in water until dissolved, then add to the pot.
3) Simmer for 3 minutes.
4) Blend till smooth.
