There are people who live here who are big fans of the spongey kamut flour kakies that we've been making. Today I decided to mix things up by using chickpea flour and sunflower seed flour. If you are unfamiliar with sunflower seed flour, I have to tell you, I've never seen it in the store. But it's one of my favourite things to bake with. I use raw sunflower seeds, and grind them to a fine powder in my little coffee grinder. They offer such a delicate texture to baked goods, and are such an affordable alternative to almond flour. Additionally, goods baked with sunflower seed flour can go to school. Not, I mean, to get an education. Just for ... yumminess.
equipment needed:
seed grinder for chia and sunflower seeds
measuring cups
measuring spoons
mixing bowl
mixing spoon
baking sheet and silicone mat or parchment paper
oven
ingredients:
2 cups chickpea flour
1/2 cup tapioca starch
1 cup sunflower seed flour
1/4 cup ground chia
1 cup coconut sugar
1 tsp baking soda
2 tsp cream of tartar
1 tsp ground vanilla bean
1 tsp ceylon cinnamon
1/4 cup coconut oil
2 cups hot water
1 tbsp vanilla extract
scoop heaping spoonfuls onto a lined baking sheet and bake at 345 for 30 minutes
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