Micro(wave) Cookies
Posted: September 15, 2009 Filed under: Agave Nectar, desserts, favorites, gluten free, Quick cook, Snacks, Stage 1, Travel Foods, Vegan, Vegetable Glycerin, Whole grains Leave a comment »
I want alot of things.
I want a better camera. The one I have is great for simple snapshots. Simple snap shots don’t work well when you want fantastic pictures of food.
I want to cook in my own kitchen. One where everything in it is organized to my liking. One where I can hog the whole fridge with all of my strange ingredients. One where I can leave the dishes until tomorrow and not feel guilty about it.
Right now, I want to be able to cook in any kitchen, since I’m on the road. I’m dying for an oven where I can bake something and taste the toastiness on my tongue.
The only oven I have access to right now is the microwave oven.
I want cookies and I have only a microwave oven. Luckily, cookies can be made in the microwave and actually come out slightly crispy and very tasty.
1 cup all purpose gluten free flour
1/4 cup soy nut butter or any nut butter you like
2 tablespoons agave or vegetable glycerin
pinch salt
1/8 teaspoon baking powder
1 tablespoon milled flax seeds mixed with 3 tablespoons of water
about 1/4 cup of seeds or coconut
In a mixing bowl, combine nut butter, agave or glycerin. In a separate bowl, whisk together flour, baking powder and salt. Add flour and flax seed gel to nut butter mixture and mix until a thick dough forms. Pinch off golf ball size pieces and form into balls. Place on parchment lined microwave glass plate and press with fingers or fork to flatten. Press seeds and/or coconut on top and microwave 4-6 cookies at a time for about 3 minutes on high heat. Watch closely to prevent burning. Remove cookies and let cool for about five minutes for them to firm.
Makes about 12 cookies. Just enough for me!
