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Saturday, January 14, 2012

Coconut macaroons

I always have my eye out for potentially gluten-free recipes, since a fair proportion of the baking I end up doing is to take to garden events, and a few of the garden gang are gluten intolerant.

I dropped by H+O's for tea in December and H had some macaroons...  then I saw this recipe and realised that macaroons are in fact the perfect unintentionally-GF baked item.

3 oz extra firm silken tofu, like mori-nu (1/4 of the package)
1/3 cup veg oil
2 tbsp fake milk
1/2 cup sugar
1 tsp vanilla essence
1 cup GF oat flour (TJ's GF oats ground in a coffee grinder)
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups desiccated coconut


Heat oven to 350F. Line two baking sheets with paper.

Put tofu, oil and milk in a blender and blend til smooth. Transfer to a mixing bowl. Add the sugar and vanilla. Mix in flour, baking powder and salt until well incorporated. Mix in coconut until a stiff dough forms.

Spoon in tbsp-sized blobs onto a baking sheet. Bake for 12-14 min, until the bottoms are lightly browned and the tops are lightly coloured.

Let cool on sheets for 2 minutes or so, then transfer to cooling racks to cool completely.


These were definitely one of my more successful vegan-GF baking experiments: not noticeably either, and thumbs-up from various omnivores.  The outer coconut goes nice and crisp, the inner remains slightly gooey: just what you want.  Thinking of using the same mix to make some chocolate-cherry-coconut stuff.
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