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.

Process_1.31.1.jpg

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.

Process_1.112.1.jpg

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.


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Piña Colada Cookies

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Matcha Blondies [GF]