This is One-in-all recipe combinations for a gluten-free processed-sugar-free lower-carb oven-baked small cake or approximately 20 cookies, with bananas as sweetener. There is a base on which you can vary with the flour mix, and then you can add extras to create different variants. Be creative. A few variations I made are: plain (base recipe only) / chocolate / lemon / chocolate / carob-cherry.
The basis is the same for all variants:
+ 1 cup gluten-free flour mix for cookies or scale up to 1,5 cup flour mix for a cake.
Examples for cookie mixes:
o ½ cup chickpea flour + ½ cup gluten-free oat flakes, or;
o ½ cup chickpea flour + ½ cup quinoa flakes, or;
o ½ cup chickpea flour + ½ cup shredded brown millet (in coffee grinder for 20 sec), or;
o ½ cup chickpea flour + ¼ cup quinoa flakes + ¼ cup shredded brown millet, or;
o ½ cup quinoa flakes + ½ cup shredded brown millet, or;
o ½ cup quinoa flakes + ½ cup millet flakes, or;
o I think you get the idea by now… you can just vary as you like, be creative. And don’t forget to scale up for the cake.
+ 1 ts arrow root starch
+ 1 ts baking soda + pinch sea salt
+ 1 tbs ginger powder (or 1,5 tbs if you like it stronger)
+ 1 tbs cinnamon powder (better leave this out if going for lemon cookies/cake)
+ ¼ cup melted coconut oil for cookies or 1/3 cup for cake
+ 3 tbs (sparkling) water and 3 ripe bananas (mashed together, simply with a fork in a small bowl will do
The basis is the same for all variants:
+ 1 cup gluten-free flour mix for cookies or scale up to 1,5 cup flour mix for a cake.
Examples for cookie mixes:
o ½ cup chickpea flour + ½ cup gluten-free oat flakes, or;
o ½ cup chickpea flour + ½ cup quinoa flakes, or;
o ½ cup chickpea flour + ½ cup shredded brown millet (in coffee grinder for 20 sec), or;
o ½ cup chickpea flour + ¼ cup quinoa flakes + ¼ cup shredded brown millet, or;
o ½ cup quinoa flakes + ½ cup shredded brown millet, or;
o ½ cup quinoa flakes + ½ cup millet flakes, or;
o I think you get the idea by now… you can just vary as you like, be creative. And don’t forget to scale up for the cake.
+ 1 ts arrow root starch
+ 1 ts baking soda + pinch sea salt
+ 1 tbs ginger powder (or 1,5 tbs if you like it stronger)
+ 1 tbs cinnamon powder (better leave this out if going for lemon cookies/cake)
+ ¼ cup melted coconut oil for cookies or 1/3 cup for cake
+ 3 tbs (sparkling) water and 3 ripe bananas (mashed together, simply with a fork in a small bowl will do
Now come the additional ingredients which differ for the variants. Again you can just improvise and be creative.
* Lemon-ginger cookies (works well with oat-flakes mix): Add a bit more ginger if you like. And the zest of lemon and 3 tbs squeezed lemon juice (with pulp); or 4 tbs lemon juice if no zest. Or vary to your liking. note: leave out the (sparkling) water and replace it with the lemon juice and zest when mashing the bananas.
* Carob cookies or cake: add 9 tbs (60 g, bit more than ½ cup) of carob powder or a bit less, and ½ tbs more cinnamon powder.
* Chocolate-Carob-cherry cake: add 37,5 g of melted 70% dark chocolate (ok, cheating here, there is processed sugar in the chocolate of course; you can melt it in a bowl over boiling water) + ¼ cup carob powder + 1 to 1,5 cup cut cherries (whatever amount you got left or feels good to you. It’s not rocket science).
* Chocolate-chip cookies: 80 g of 70% dark chocolate cut in small pieces.
* Nutty cookies: 1/3 cup of cut nuts like pecan nuts or cashews.
* Be creative and create your own mixture...
* Lemon-ginger cookies (works well with oat-flakes mix): Add a bit more ginger if you like. And the zest of lemon and 3 tbs squeezed lemon juice (with pulp); or 4 tbs lemon juice if no zest. Or vary to your liking. note: leave out the (sparkling) water and replace it with the lemon juice and zest when mashing the bananas.
* Carob cookies or cake: add 9 tbs (60 g, bit more than ½ cup) of carob powder or a bit less, and ½ tbs more cinnamon powder.
* Chocolate-Carob-cherry cake: add 37,5 g of melted 70% dark chocolate (ok, cheating here, there is processed sugar in the chocolate of course; you can melt it in a bowl over boiling water) + ¼ cup carob powder + 1 to 1,5 cup cut cherries (whatever amount you got left or feels good to you. It’s not rocket science).
* Chocolate-chip cookies: 80 g of 70% dark chocolate cut in small pieces.
* Nutty cookies: 1/3 cup of cut nuts like pecan nuts or cashews.
* Be creative and create your own mixture...
Note: My wife and I are now used to eating less sugar, so we are able to taste more flavour than in the past (sugar and salt addiction truly numbs down your taste buds, and it will recover over time once you cut out processed sugars). If you haven’t yet adapted (and what I typically do when having guests over), you can replace 1 banana with 2-4 tbs of maple syrup or honey to make it a little bit more sweeter.
Note: they are not meant to be crispy cookies, they are a bit softer on the inside.
Preparation: just mix everything up and put in a cake holder or divide with a spoon onto a tray for the cookies, and put in the heated oven. I use 175 degrees Celsius for 12-18 minutes for the cookies and 35-50 minutes for the cakes. Longer makes a bit more crunchy on the outside and golden brown. Just test if it needs longer after that. Depending on your oven, you might need a bit higher temperature. Play with it, it will be eatable anyway.
Bon appetite and enjoy.