[budluver]

Help!

I hope there is atleast 1 person on here who has created their own cookie recipe thru trial and error.

Just looking for a real basic cookie recipe, preferrably with no sugar,no caffeine and no extra oil if possible. Maybe add some almond or peanut butter too! Maybe not!

Actually, my plan is to use millet flour, white yokes, mmj butter and/or flour- fine mmj, and honey. That is it....cause my blood-type is 0 positive, which means millet, butter, and honey are all blood-friendly, according to Dr. D'Amato. Frig the wheat, sugar, and oils.

Please, just wondering if you tell me how much flour and butter to use. I plan to get some TPK from the one and only CRC...and some mmj butter from TLC.

I will add mmj flour too, and a little honey. Any recommendation on those two would also be appreciated.

Ain't nothing like cookies and tea! So far so good.

Thanks for any input!
Bud Luvvvvvvvvvvver

I have a few that I like that have no wheat, rye, barley or spelt. Gluten free. None have millet but have tapioca, rice and nut flours. I also have a quinoa cookie recipe. If it's what you are looking for let me know and I will post basic recipies for them.

You could use millet flour but it makes a very, very dry and crumbly cookies! If you added a bit of xanthan gum, you could do a straight millet but millet alone doesn't bake well.

[CRISPYBUD]

Thanks bud lover. you are making me HUNGRY. Your diet is very intersting . I love healthy TASTY food . I wish I had a recipe for your diet needs.

[ironchefblue]

Interesting situation to try and accomodate. After doing some researching on quantites for substituting millet for white flour and honey for sugar I'd suggest the following. It's not tested, but I think it should work. If I had millet flour handy I'd make some non-medicated ones to see how it goes, maybe I'll go to the store this afternoon to try.

1 cup millet flour
1/2 cup mmj butter (4 ounces)
2 large egg whites, beaten to smooth them out some, but not foamy
3/4 cup honey
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla

optional - 1/2 cup chopped nuts of your choice, and/or 1 cup "chips" - peanut butter, butterscotch, carob, whatever floats your boat and is within your dietary needs.

Have everything at room temperature, about 70-ish degrees, the butter should be soft but not melted (you can smoosh it with a little pressure with your finger, but not as soft as, say, frosting). Preheat your oven to 375, oven rack in the middle. Line a cookie sheet with parchment paper or a silpat if you have it.

In one bowl mix the flour, salt, baking soda and baking powder. You mentioned mmj flour, so if you want to add ground up bud or keif add it to this mix. It should really be decarboxylated for maximum potency but that's another story.

In another larger bowl mix togther the butter and honey until combined. Mix in the egg until it's a smooth batter.

Add half the flour mixture, stir until most is absorbed then add the rest of the flour. Stir until it's all mixed in, no streaks or lumps of flour. If the mix feels loose, add 1-2 more tablespoons of flour. Mix in chips and nuts now if desired.

Chill in the fridge for 20-30 minutes or so, you want it to firm up some so it's scoopable and holds it's shape but is not solid or hard. If it gets too firm or you have to let it sit in the fridge, just let it warm up a little sitting out on the counter.

Drop rounded tablespoon fulls at least 2-3 inches apart onto the cookie sheet. Bake only 1 sheet at a time, rack in the middle of your oven. Refridgerate what's left between batches. Bake 8-12 minutes, they should be just drying and becoming golden around the edges but still look soft (not wet) in the middle. Remove from the oven and let cool on the cookie sheet for 2-3 minutes before removing to a cooling rack. Use a fresh, cool cookie sheet for the next batch or they'll spread too much.

This will make about the same as a 1/2 batch of traditional cookies (think toll house cookie recipe, which I've adapted). Watch the first batch carefully when in the oven, honey based goods will brown quicker than refined sugar ones. I've taken my experience with thousands of traditional cookies made with clarified mmj butter into account, but I'd love to hear how it goes with the millet and honey. If it's not perfect I can probably help refine it with details of how the process went (batter consistency etc.) and the end result (cookies too flat, too cakey, etc.)

One last thing, can you eat wheat germ? I've been trying to find a recepie for no-bake refridgerator cookies from my childhood that would adapt great to mmj. But it has wheat germ, peanut butter, butter, powdered sugar and dry skim milk. I know, sounds weird but they were great. I think I know what I'm experimenting with this weekend

Another great resource for wheat free cookies are site devoted to those with wheat allergies like Celiac disease. You will find hundreds of wheat free recipies on those sites.

Here is a common "1 cup wheat flour to XXXXX" substitution guide:
Note: Most will need some alginate, xanthan or guar gum to make them stay together and not be too dry. Millet flour usually makes up no more than 25% of baking mixes as it's a gritty flour. Most people have very poor results with just millet. Millet and tapioca starch works well together for cookies. You can get these in health food stores or Whole Foods markets.

Have fun! :)

General Baking Mixes:

Simple Substitute

makes 1 cup
1 cup brown rice flour

General Baking Mix #1

makes 2 cups
1 cup rice flour
1/2-3/4 cup potato starch
¼ cup tapioca starch/flour

General Baking Mix #2

makes 9 cups
3 cups garfava bean flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca flour
1 cup sorghum flour

Original formula

makes 3 cups
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Four Flour Bean

makes 3 cups
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour

Featherlight

makes 3
cups
1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour

Specialty Baking Mixes:
Pastry mix

makes 1 cup
1/8 cup potato flour
7/8 cup Ener-G Foods©
rice flour

Cookie mix <---- this is the one I use for a basic canna cookie mix, add some flavorings and all is well.

makes 2 cups
¼ cup chickpea flour
1¾ cup sorghum flour
¼ cup sweet rice flour
Bread mix

makes 2 cups
1 cup brown rice flour
½ cup potato starch
½ cup sweet rice flour
1 Tbsp. unflavored gelatin

(flour subs. from the book "No Wheat Baking" by Bette Hagman)

Don't be afraid of using these "new flours". They taste great.

[ironchefblue]

Great list of mixes Kwicky! Are those all gluten free? I'm still educating myself on how to avoid gluten for someone I cook for. Chickpea flour/gram/besan is one of my favorites to work with as it's a traditional ingredient in Indian cooking.

[QueenMAB418]

ICB, welcome to the WT!

Just a thought, so you're doing the blood type diet? I too am O+ so please let me know how it works for you. One thing though, 375*F for cookies is a tad on the high side (no pun intended) for canna budder. You could lose all the effective ingredients after all your work. 347*F is the TOP end you can use safely whether with flour or budder. Can you do oats, raisins, brown sugar, maple syrup with budder/oil? I realize that You can't do wheat....hmmmm, I have a cookie recipe you may be able to use, I wrote it in cooking school. Please PM me and let's talk about your dietary needs, ok?

Best regards,
QM~