02 Dec Parsnip Orange Cake Cookies
Rate this recipe!
| Prep Time | 30 minutes |
| Cook Time | 14 - 16 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
|
Ingredients
- 3 parsnips small
- 1/4 cup candied orange peel
- 1/2 cup millet flour
- 1/4 cup quinoa flour
- 1/4 cup sorghum flour
- 3 Tbsp arrowroot starch
- 3/4 tsp vanilla powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1/3 cup ghee
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 Tbsp water
- 1/2 tsp orange blossom water
- 1 egg large
- 1/2 cup old fashioned oats
Ingredients
|
Rate this recipe!
|
Instructions
- Peel and grate the parsnips. Set aside.
- Dice the candied orange peel. Set aside with the parsnips.
- In a medium mixing bowl, combine the millet flour, quinoa flour, sorghum flour, arrowroot powder, vanilla, baking soda, baking powder, and salt. Stir until the ingredients are well blended together.
- In a small mixing bowl, cream together the ghee and sugars. Beat for 1 minute.
- Add the water, orange blossom water, and egg to the ghee mixture. Beat together until the water is fully incorporated. This may take 1 – 2 minutes.
- Add the ghee mixture to the flour mixture. Stir until the flour mixture is completely moistened.
- Add the parsnips, orange peel, and oats. Stir until evenly incorporated.
- Cover the mixing bowl, and chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
- By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across, and place on the baking sheet. Leave space between the cookies because they will spread out a little bit as they bake.
- Bake for 14 – 16 minutes.
- Let the cookies cool on the baking sheet for 2 minutes. Then, transfer to a cooling rack to cool completely.
- Store in an air tight container in the refrigerator.
Recipe Notes
Notes:
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.