![]() ![]() Color of batter will become slightly more golden. Bake at 350F for 45-50 minutes, checking with a toothpick. Smooth out the top with a spoon until the mixture is spread evenly throughout the pan. ![]() Spray an 8×8 glass baking dish with non-stick cooking spray and pour in batter. Some clumps are good as they will help keep the bread fluffy and less dense. Slowly add the wet ingredients until mostly smooth. ![]() Pour the liquid mixture into the flour mixture and stir just until combined. In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Put flour, baking soda, and baking powder in a medium-sized mixing bowl and toss lightly to spread baking soda & powder throughout flour. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. ![]() In a food processor (or by hand, just slightly more time consuming) place sliced bananas, honey, egg, butter/butter alternative, and non-dairy milk. 2 cups corn flour (I guess Bob’s Red Mill is commonplace in the States, corn flour is easy to come by in the Azores).1/2 cup non-dairy milk (I used soy, because you do what you can here on Gilligan’s island–but almond or coconut would work, too).3 tbs butter alternative (I used Planta vegetable spread, but you could use coconut oil, applesauce, smart balance, earth balance, etc).3 overly-ripe bananas (the more brown spots, the better), sliced.I picked up some corn flour the other day, poked around on Pinterest for inspiration, and here is the final product: I have been missing it since I went (mostly) gluten-free, and since I always have bananas on hand, I decided to give it a go. I haven’t always been known to cook a lot either, but people remember my classic banana bread. My mom (who I don’t credit for being good in the kitchen) has made this banana bread recipe for as long as I can remember, and I have copied her for years. Smaller cookies will bake faster.A gluten-free, dairy-free, sugar-free spin on one of my favorite recipes. You can use a smaller scoop but make sure to adjust your baking time accordingly. It makes each cookie about a 4- to 5-bite cookie. I used this size 40 scoop for these cookies. Once they’re mixed, use a scoop to keep the cookie size as consistent as possible. It might actually only take 5 minutes to mix up these walnut applesauce cookies. Then fold in the walnuts.ģ steps and you have yourself a delicious cookie batter ready for the oven. An amazing fall dessert in under 30 minutes earns a gold star in my book!Ĭream together the wet ingredients. They’re ready for the oven in under 10 minutes and bake in about 10 minutes. These Walnut Applesauce Cookies are really easy to make. Let’s just say they’ve made it onto the top 10 list for my family’s favorite fall treats. The next time I made them, I added walnuts. It was delicious but of course, I’m a little nuts so I had to try it with walnuts. The first time I made her recipe, I made it exactly as she wrote it. Jana included her Applesauce Cookies recipe in the new edition. In 2010, Jana’s mom, my aunt, revamped the family cookbook and opened it up for new recipes to be added.Īll of my aunts and their daughters were able to add their favorite recipes alongside the old favorites. That cookbook has become one of my go-to cookbooks because the recipes are family favorites. With eight kids in her family, there were a lot of awesome recipes. She’s a great cook and baker!ĭecades ago my mom’s sisters and mom (my grandma) put together a family cookbook with all their favorite recipes. I have to give credit for this recipe to my cousin, Jana. The applesauce makes these yummy cookies so moist and the bits of walnuts and hint of nutmeg, cloves, and cinnamon make them so rich and warmly inviting!Īfter baking a batch of these cookies your home will smell SOOO good! WHERE DID THIS RECIPE COME FROM? They are so delicious, moist and are a cake-like cookie. For all you amazing fall bakers out there, these Walnut Applesauce Cookies are for you! ![]()
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