This is an adaptation of a french recipe.
- 1 cup / 250g of corn flour
- 4 tbsp / 60ml of oil or softened butter
- 2 tbsp / 30ml of cane sugar, honey, agave or maple syrup
- Some water
- 1/8 tsp baking powder (optional)
Preheat the oven to 375 F / 180 C.
In a bowl, mix flour and sugar. Add the oil/butter & some water. Once you get a lumpy but somewhat sticky texture, work the dough to form a ball. Let it rest a few minutes.
Take small amounts of dough, roll them between your hands and flatten them. Place the cookies on an oiled baking sheet (parchment paper works well too).
Place the cookies in the oven and bake for 10 to 15 minutes or until the edges start turning brown.
Et voila! You have tasty, gluten free, egg free and dairy free cookies ;).
When I was shaping the cookies, the smell of the dough reminded me somewhat of orange blossom. So I may try adding a little orange blossom water next time. I'm sure that cocoa powder, cinnamon and other spices will also work fine.
"Corn is rich in vitamins A, B (B3 and B5), E, iron, folate, magnesium, phosphorus, potassium, zinc, complex carbohydrates, fiber, polyinsturated fat, omega-6 fatty acids and protein.
Corn is suitable for people with gluten intolerance. It is said to be a gentle moderator of the thyroid gland. Corn aids wound healing, strengthens the immune system by boosting antibody production, and keeps the skin and mucous membranes in good condition. It helps the body cope with stress, stabilizes bloog sugar, aids digestion and maintains a healthy level of blood fats."
From "The Complete Guide to Nutritional Health by Pierre Jean Cousin & Kirsten Hartvig