This recipe is an adaptation of the foolproof, yummy Betty Crocker recipe that I grew up with. The salt, sweet and peanut butter flavors are just right in this gluten-free version.
-
1 cup *dextrose (or 7/8 cup table sugar)
- 2 tablespoons **molasses
- 1 tablespoon vanilla
- 1 egg
- 3/4 cup salted peanut butter
- 1/2 cup salted butter
- 1/4 cup virgin coconut oil or non trans fat shortening
- 1/4 cup flax meal
- 1/2 cup ***teff flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (3/4 t. if no salted butter)
Mix the wet ingredients. Mix the dry ingredients. Blend the two mixtures together. Bake at 350F for 12 minutes or until golden brown.
*Ratio of fructose to glucose in sugars: dextrose 0-100; sucrose (table sugar) 50-50; HFCS 42-53 or 55-42.
**Barley malt syrup (100% glucose) has the same flavor as molasses but is not GF.
***Or any other flour (like wheat, oat, buckwheat, more coconut). Bob’s Red Mill makes teff flour.