I enjoyed playing with my nifty WonderMill and can’t wait to experiment more. I have plans to pre sprout, then dry and then ground some gluten free grains and see how the resulting flour works and tastes. I can’t wait! My only sad discovery was not being able to grind almonds or coconuts in it, but considering I could grind everything else I threw at it from garbonzo beans and teff (not to mention all the other legume flours that you simply can’t buy), I feel it was worth it. And grinding corn that I dried last summer made the most amazing corn bread imaginable, with an intensely fresh corn flavor. Simply amazing, and wonderful to be able to adjust the setting from pastry to regular to coarse ground. Almonds and coconut can be ground in a good quality blender, but I have never seen garbonzos ground so well in anything else home ground. Thank you, WonderMill!
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During this time of year, with winter holding on and spring still just a bit too out of reach, I dream of comfort food. Something homey and fun. Gluten Free Dairy Free Coconut Whoopie Pies fit that description around here. They can be carried around in one hand while searching for crocus sprouts in the garden, nibbled on while curled up reading a book, or used in a doll picnic set up on the living room floor. They are just sweet enough to feel like a treat (Hello, frosting!) yet contain three types of gluten free whole grains, applesauce and shredded coconut, so they aren’t going to have your kiddos (or yourself!) bouncing off the walls. I hope you enjoy them as much as we do!
In the instructions, I wrote to let the batter sit for 30 minutes. You could bake them off right away, but you will notice that the whoopie pies are lighter, fluffier and rise higher given that bit of time to rehydrate the gluten free flours and get the leavening agents a bit of time to get moving. Try this technique the next time you make a gluten free cake, cupcake, or muffins. I love how high everything rises and the great texture given by this simple trick. 🙂
Gluten Free Dairy Free Coconut Whoopie Pies
Author: Angela Litzinger from angelaskitchen.com
Recipe type: gluten free, dairy free, gfcf, desserts & treats, whoopie pie
Serves: makes 7 whoopie pies
¼ cup sorghum flour (ground on pastry setting)
¼ cup tapioca starch/flour (ground on pastry setting)
3 tablespoons brown rice flour (ground on pastry setting)
2 tablespoons coconut flour flour
1 tablespoon sweet rice flour (ground on pastry setting from sushi rice)
1 teaspoon gluten free baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon xanthan gum or guar gum
¼ cup sugar or evaporated cane crystals
1 large egg
½ cup coconut milk
2 tablespoons applesauce
1½ tablespoons oil
1 teaspoon gluten-free vanilla extract
½ teaspoon gluten-free coconut extract
½ cup shredded coconut
¼ cup gluten and dairy free margarine, shortening or 3 tablespoons coconut oil
2 cups powdered sugar
2 to 2½ tablespoons coconut milk, as needed
¼ to ½ teaspoon gluten free coconut extract, as needed
Preheat oven to 350 degrees F. Line baking pan with parchment.
Whisk together sorghum flour, brown rice flour, tapioca starch, coconut flour, sweet rice flour, salt, baking powder, baking soda, and xanthan or guar gum. Set aside.
In mixing bowl cream together the oil and sugar. Add egg and blend for one minute. Add coconut milk, oil, applesauce and flavoring extract next, mixing well. Add flour blend to wet mixing just until combined. Stir in shredded coconut. Allow batter to sit for 30 minutes for lighter, higher whoopie pies.
Using a scoop, place 2 tablespoons of batter per whoopie pie half on lined baking sheet, leaving about 2 inches between each scoop. Bake for 10 minutes until cooked through. Place on a cooling rack.
After whoopie pie halves are cooled make the filling. Cream together margarine and half of the powdered sugar. Add remainder of sugar, coconut extract and as much coconut milk as needed for a nice filling consistency. Place filling in a piping bag or use a knife to spread filling onto the flat side (bottoms) of half of the whoopie pie cakes. Top frosting with another cake. Enjoy!