HARTFORD - Jenna Strong, the baker at Popover Bistro & Bakery in Simsbury came by FOX 61's Good Day Connecticut to share her healthy twists on Thanksgiving pies . Her delectable deserts that are wholesome, delicious, and allergy conscious.
Cookie Pie:
- 2 cans of drained chick peas
- 2 cups of gluten-free oats
- 1.5 cups I brown sugar
- 2 tbls of ground flax
- 1/4 cup water
- 3 tbls any baking oil
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp vanilla (or 1/2 tsp maple flavor)
Add all to food processor and mix until smooth! Pour into an 8” round cake pan, bake at 350* for 40-45 minutes or until golden and firm on top.
Add any mix-ins:
Chocolate chips
Pecans or walnut (with maple)
Cranberries and orange zest
Gluten Free/Vegan Peanut Butter Cookie:
- 1 cup peanut butter
- 1 cup sugar
- 1 cup gluten-free flour blend
- 1/2 tsp salt
- 2 tbls flax meal
- 6 tbls water
(To make 2 flax eggs)
Mix the flax and water and let sit for a few minutes, then add remaining ingredients and mix thoroughly with your hands. Make 1” round balls and place onto a cookie sheet. Bake at 350* for 10-12 minutes.
