2.5 T palm oil
4 T granulated sugar
1 T honey
⅓ C applesauce
¼ t vanilla extract
¼ C water
¾ C sorghum flour
¼ C tapioca starch
2 t baking powder
½ t sea salt
2 T Enjoy Life Sugar Crisp Cookie crumbs (about 2 cookies)
2 T Tapioca Egg (recipe below)
½ t apple cider vinegar
⅛ t baking soda
¼ C blueberries (add more if you wish)
4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, crumbed
Tapioca Egg ingredients:
1 T tapioca starch
1 C cold water
In a small saucepan combine the tapioca and the cold water. Turn on the heat to medium and whisk the mixture even though no change is visible. Continue whisking as the mixture starts to gel and turn translucent. Whisk up until the point the mixture just begins to simmer and remove from the heat. Pour into a container and allow to cool. Once cool the mixture may be refrigerated.
Makes approximately 16 T of Tapioca Egg. May be stored for 1 day.
Preheat oven to 375F.
Combine sorghum, tapioca, baking powder, and sea salt and mix until combined. Whisk together the palm oil and the sugar. Add in honey and whisk until incorporated. Whisk in apple sauce, vanilla, and water.
Add in the sorghum, tapioca, baking powder and sea salt to the palm oil/sugar/apple sauce/vanilla/water mixture and stir until well combined. Fold in the cookie crumbs.
Whisk in Tapioca Egg. Once incorporated, add in apple cider vinegar. Fold in baking soda, followed by blueberries.
Scoop into prepared pans. Bake in oven for 20 minutes, or until firm to the touch. Allow to cool and eat immediately, or freeze and rewarm as needed.