gluten free pumpkin graham waffers
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 39.8
- Total Fat: 0.9 g
- Cholesterol: 7.7 mg
- Sodium: 89.5 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
View full nutritional breakdown of gluten free pumpkin graham waffers calories by ingredient
Introduction
a cross between a graham wafer and a ginger snap - only chewy not snappy. a cross between a graham wafer and a ginger snap - only chewy not snappy.Number of Servings: 24
Ingredients
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Mix dry ingredients
1/4c coconut flour
3/4c Feather light mix (rice, tapioca, potato flours and cornstarch)
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp allspice
1 TBSP ginger
Mix wet ingredients:
1 egg slightly beaten
1/2 cup pumpkin
1/3 cup molasses
1/3 cup maple syrup
1/8 cup coconut oil
Tips
I sprinkled a little flour on my hands and the top of the disk to make handling easier.
Directions
preheat oven to 350F
mix dry ingredients together, best to sift to take the chunks out of the coconut flour and blend the spices. Mix the wet ingredients in a separate bowl then add them to the dry. Mix with an electric mixer then let sit for 3-5 minutes before forming into a disc, cover with plastic wrap and refrigerate for 15 minutes. Meanwhile set oven to 350F.
Take disc out of fridge and place between 2 layers of parchment paper on a cookie sheet. Roll over top layer of parchment with a rolling pin until dough is 1/4" thick. Remove top layer of parchment, poke all over with a fork. score cut lines in dough before baking. Bake for 8 minutes, remove from oven and carefully cut along score lines and spread biscuits out and bake a further 5 minutes until the edges are golden and the center is cooked.
Serving Size: makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user SLIMSHANN.
mix dry ingredients together, best to sift to take the chunks out of the coconut flour and blend the spices. Mix the wet ingredients in a separate bowl then add them to the dry. Mix with an electric mixer then let sit for 3-5 minutes before forming into a disc, cover with plastic wrap and refrigerate for 15 minutes. Meanwhile set oven to 350F.
Take disc out of fridge and place between 2 layers of parchment paper on a cookie sheet. Roll over top layer of parchment with a rolling pin until dough is 1/4" thick. Remove top layer of parchment, poke all over with a fork. score cut lines in dough before baking. Bake for 8 minutes, remove from oven and carefully cut along score lines and spread biscuits out and bake a further 5 minutes until the edges are golden and the center is cooked.
Serving Size: makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user SLIMSHANN.
