Flourless Baking Recipes
Serves: 12
Ingredients
1 1/2 cups poppy seeds
3 tablespoons potato starch or 1 teaspoon baking powder
6 eggs, separated, at room temperature
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
2 tablespoons sifted powdered sugar, for topping
Directions
- Preheat oven to 300 degrees Fahrenheit.
- Grease 9″ Spring form pan. Line bottom with parchment paper.
- Grind the poppy seeds in coffee grinder. Seeds will be sticky.
- Mix seeds with potato starch in large bowl.
- In another bowl, beat egg yolks until slightly thickened. Very slowly stir in the sugar and vanilla. Add butter slowly. Stir in the poppy seed mixture. Mix until well combined.
- Whisk egg whites until soft peaks form. Fold egg whites into the poppy seed batter.
- Pour into pan.
- Bake for 50-60 minutes. Toothpick inserted in center should come out dry.
- Cool on wire rack at least an hour before removing from pan.
- Dust powdered sugar over top.
Servings: 12-14 cookies
Ingredients
1 large egg
1 cup almond butter, at room temperature or cold
1/2 cup brown sugar, lightly packed
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup chopped dark chocolate or chocolate chips
1/3 cup chocolate-coated sunflower seeds, optional
Directions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Whip egg in medium bowl. Stir in almond butter, brown sugar, baking soda, and cocoa powder, stirring until well blended. Stir in chocolate pieces.
- Using a tablespoon, drop batter 2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes for soft cookies, or up to 12 minutes for crispy cookies. Cookies should be firm.
- Cool on pans for 10 minutes then remove to wire rack to cool completely.
