Jam Cookies - Gluten-ree recipe and low FODMAP
Author: Suzanne Perazzini
- 2 tbsp olive oil
- ⅓ cup water
- 1 egg
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 cup tapioca flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- Pinch of salt
- 4 tbsp sugarless strawberry or raspberry jam
- Preheat oven to 180°C/350°F.
- In a saucepan, mix ⅓ cup tapioca flour, the water and 1 tbsp olive oil. Mix well.
- Heat on low, stirring until the mixture comes together as a gel.
- Let it cool.
- In a bowl, mix the rest of the tapioca flour, the coconut flour, baking soda and salt.
- Add the slightly beaten egg, 1 tbsp olive oil, maple syrup and vanilla essence. Mix well. It will be quite dry at this point.
- Add the tapioca gel and knead well together. Add a little more coconut flour if it’s too wet or a little water if it’s too dry.
- Roll out between two layers of baking paper.
- Use a cookie cutter to shape the cookies the way you want them.
- Gently place on a sheet of baking paper on an oven tray.
- Bake 5 minutes, turn over and bake 2 minutes.
- Remove and cool completely.
- Spread the jam on half the cookies and cover with the rest.
- Eat while fresh as they will absorb moisture from the air and soften.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/jam-cookies-gluten-ree-recipe-low-fodmap/
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