I’m getting ready to make a new and improved take on Banana Cream Pudding but first I had to bake my vanilla wafers. I made extra because I like a simple, plain cookie that I can nibble with my afternoon tea. My son likes cookies too, and these are something I can feel good about, without white sugar and loaded with nothing but goodness. Added bonus, they’re gluten free, made with oat flour. These would also make the perfect teething cookies for a younger child. My most recent obsession is Vanilla Rooibos tea from Le Palais Des Thes which recently opened down the street in Soho. As it turns out, Rooibos tea has many good properties, which is good because I have been drinking it like crazy. It tastes so good, little did I know it helps relieve nervous tension, improves digestion, relieves allergies AND has cancer fighting properties. If you’re avoiding caffeine it’s a great alternative to black teas and coffee because it still tastes full bodied and satisfying. The easiest way to make these is to put all of the batter into a large ziplock bag, trim the corner and pipe onto parchment lined baking sheets. They come out looking uniform and very professional! Stay tuned for Banana Cream Pudding coming up next…
Homemade Vanilla Wafers
2 ½ cups oat flour, sifted
1-cup maple sugar (or cane sugar will do)
2 tsp baking powder
1 tsp sea salt
¼ tsp baking soda
1/3 cup refined coconut oil, melted (or canola oil in a pinch)
½ cup unsweetened applesauce
3 Tablespoons vanilla extract
Preheat oven to 325
1.In a medium bowl whisk the dry ingredients. Mix the wet ingredients in a small bowl. Add the wet ingredients to the dry ingredients.
2.Line 3 baking sheets with parchment paper. Put the batter in a large zip lock bag and trim the corner. Pipe cookies onto the baking sheets about 1 tsp each.
3. Bake for 7 minutes, then rotate the pans for about 4 more minutes or until golden.
4. Cool on baking sheet about 15 minutes before serving.