Sunday, October 2, 2011
Gluten-free Lemon Avocado Cookies
For a lack of a nail, the horse lost the shoe... and down the line the whole war was lost. But sometimes lack can lead to invention which yields a far more exciting result. Were it not for a lack of egg, these would have been ordinary gluten-free lemon cookies, too plain to feature on my blog.
But due to some benevolent force, when I had my cookie craving and meandered into the kitchen to figure out what I could make, there were no eggs in the refrigerator. But I was determined to make cookies. I considered that many vegan cookie recipes call for banana instead of egg...but no banana. What did we have that had a similar consistency? Avocados. And so, lemon-avocado cookies were born.
First I blended:
Splash of milk
This made a nice, sweet, buttery avocado-butter. Depending on how ripe your avocados are, the milk may or may not be necessary. Mine weren't really quite ripe enough. I also tried to balance the sugar with the lemon juice. If you want a cookie that's not too lemony, just grate the rind into the butter mixture. If you want a bit of lemon punch, then add the juice too.
Then I mixed the flour - a blend of rice flour, corn startch, and corn flour, and added a pinch of salt and a bit of ground ginger. Then I mixed the flour into the butter mixture.
I spooned the cookies onto a greased cookie sheet and baked them at 200 C for about 10 minutes. I tried different sizes - having some rounds that were larger cookies, some that were smaller. The smaller ones are better, especially for tea.