Cassava flour cookies are a healthier alternative to store-bought sweets. Here is a gluten-free baking recipe by Olena Islamkina.
These cassava flour cookies are far from perfect for my healthy lifestyle. Yes, they are gluten-free, but they have a lot of carbs. Cassava flour is practically solid carbohydrates, not even the conditionally healthy fiber there. Still, I have to compromise and look for alternative baking recipes that will satisfy my housemates without being a hellish combination of gluten, sugar, and trans fats.
An alternative to sugar sweets
I was able to keep my daughter Zoya off sugar and gluten until she was 2 years old. I consider it a success. She has never ever had bread toast, a cracker, or a cookie. But the older she gets, the harder it is to keep her away from unhealthy foods. How to explain to a child why her grandmother can eat something but she is not allowed to? It is impossible. And how do you explain to grandma that she should not give certain foods to your child? Especially if the grandmother is your mother-in-law. The only thing you can do is to search for recipes like these cassava flour cookies.
- 2 cup mozzarella cheese (grill cheese)
- 1 cup cassava flour
- 1½ tbsp butter (room temperature)
- 1 egg
- 4 tbsp heavy cream (or coconut milk)
- 4 tbsp allulose (or erythritol)
- ½ tsp baking powder
- ½ tsp salt
- Preheat the oven to 220°C (425°F) and grease a baking pan with butter.
- Grate the mozzarella. In a large bowl, mix the cheese, flour, salt, baking powder, sweetener (allulose or erythritol) and room temperature butter. Thoroughly knead the butter with your hands with the crumbly ingredients.
- Add the egg and cream. Knead the dough for a couple of minutes to ensure it sticks together, but do not let it become too soft and sticky.
- Divide the dough into 8 portions. Roll into balls, flatten, and roll out to a thickness of less than a centimeter. Sprinkle a little sweetener on top.
- Put the cookies on a baking tray and bake for 15-20 minutes.