Wednesday, January 12, 2011


Let me explain first, hahaha.  Our boys are on a low oxalate diet and carrots are high oxalate, so when I found a simple carrot cookie recipe, I decided to use something similar in consistency and loved the idea of sneaking a veggie into the cookie, which is something I try to do frequently!  These are not very sweet, but you could increase the sweetener, if you would like.  They are very tasty like they are though and feel free to swap out ingredients (like carrots for the cauliflower or a different flour), if you would like.  You don't taste the cauliflower at all.

Dry ingredients
1/2 c. black eyed pea flour (I just use the grain setting on my Blendtec to turn these into a flour)
1/2 c. garbanzo bean flour
1/3 c. arrowroot or tapioca flour (be aware that tapioca is corn-based)
1/2 tsp cream of tartar or 1/4 tsp unbuffered vitamin C crystals
1/2 tsp baking soda
1/2 tsp ground cinnamon (we eliminate this ingredient since it's high oxalate)
1/4 tsp salt
3/4 c. cauliflower pulsed in a blender so it looks like small kernals, like rice (or substitute grated carrots)
1/3 c. raisins or dried cranberries

Wet ingredients
1/4 c. coconut nectar (you could substitute agave or honey)
3 Tbs oil
3 Tbs apple or pear sauce
1 tsp vanilla (optional)

PREHEAT OVEN TO 325 degrees
Line 2 baking sheets with parchment paper

Mix wet ingredients in one bowl and dry in another then

Fold in cauliflower and raisins/cranberries.

Drop by rounded teaspoonfuls onto the prepared baking sheets.

Bake for 15 minutes or until light brown then move to a rack and cool.

Store in a paper bag and use within a few days.

1 comment:

Anonymous said...

Tapioca isn't corn based; like corn, it's a starch, but it's derived from the cassava plant (yucu).