soc_puppet | (no subject)

Sweet mercy, a break is exactly what I needed. When I woke up, uh, yesterday, I only had the energy to read posts and take tabs of things I might want to get to later; I didn't even have the energy to add tags to simple, one-paragraph text posts. I might have the energy now, but I'm also going to try and save it for later.

First part of the food order is done: 3 doz peanut butter banana cookies. I tweaked my old, familiar gluten-free peanut butter cookie recipe, and after a failed experiment a couple of days ago, am quite pleased with the results. Here's the recipe I ended up with:

1 cup peanut butter
1 banana, mashed
1/2 cup sugar
1/2 cup buckwheat flour

Mix all the ingredients together
Scoop with a spoon into roughly 1 Tbs sized balls
Flatten dough balls with a fork
Bake at 375ºF for 8-10 minutes

Now gluten-free and vegan!

Anyway, currently taking a quick break from the kitchen to do more plain relaxing. Up next: three dozen chocolate cake cookies, followed by probably another break, then four dozen chocolate strawberries.

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Could a person who's without buckwheat flour substitute all-purpose flour in this recipe, or would that mess up consistency?

Too warm to bake whatnow? XD

That should work fine, yeah 👍 I just used buckwheat because I wanted to keep the "gluten free" aspect. Just about any other gluten-free flour would probably work, too.

The original recipe is almost exactly the same, just a couple of ingredient changes:

1 c Peanut butter
1 c sugar (can be reduced to 1/2 with no ill effects)
1 egg

They turn out a little crunchy, but still pretty decent, and I usually get at least one person thanking me for bringing something gluten free whenever I bring some to a potluck or whatever. They're definitely a little softer with flour, but possibly a little more crumbly without any eggs.

P'shaw! Now's the perfect time to experiment with new recipes! Good luck!

Hey, that looks simple AND tasty!

The original 👆 is literally the simplest cookie recipe I know, and between that and people with gluten sensitivity being able to eat them, they ended up a frequent offering at potlucks I attended. The originals are on the crunchy side, but the addition of flour makes them nice and soft, and peanut butter and banana is a classic combo for a reason 😜 (Though it does make me want to try adding chocolate somehow, now...)

One thing I usually do when I have to mash a banana, since I don't have a food processor or blender or anything, is stick it in a plastic bag and mash it that way. It's pretty easy to feel for extra lumps that way, and I think it's easier than just mashing it with a fork. I usually use a ziplock bag so I don't get any spills, then just cut off a corner to pour the banana into whatever bowl I'm using 👍