Gluten-Free Sunflower Puffs
MAKES 24 PUFFS
1 cup raw sunflower seeds or nuts*
¼ cup amaranth flour
¼ cup millet flour
¼ cup brown rice flour
¼ cup potato starch (not potato flour)
½ cup butter, organic palm oil or dairy-free margarine of choice
1 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon pure vanilla extract
1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
2. Measure sunflower seeds and grind to a flour in a clean coffee grinder or spice grinder.
3. In a bowl, combine sunflower-seed flour, other flours and potato starch. Set aside.
4. In another bowl, cream butter, sugars and vanilla and beat a few minutes until fluffy. Add dry ingredients and mix until well combined.
5. Form into a large ball and, one at a time, pinch off enough dough to form 1-inch diameter balls. Arrange on prepared cookie sheet, giving balls room to spread a little.
6. Place in preheated oven on middle rack and bake 25 minutes or until cookies start to brown.
7. Remove cookies from oven and cool slightly. Then roll in confectioners’ sugar, if desired. Alternatively, sprinkle with cocoa or gluten-free powdered chocolate cocoa mix.
Each cookie contains 94 calories, 8g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 6g carbohydrates, 1g fiber, 2g protein.*TIP If nuts are tolerated, raw nuts can be substituted for the sunflower seeds. The number of cookies varies depending on how nuts are measured; you want about 1 cup nut “flour” after grinding. If dough does not form into a ball, add a little more oil.
Recipe by Madalene Rhyand, director of Living Without’s test kitchen.