Crapple Cookies- A Paleo Breakfast.

Since we've been doing this Paleo thing, breakfast has been a challenge.  I love having something "bready" with my coffee in the morning, and being grain free doesn't exactly work with that.  I have tried muffins, pancakes, and all sort of other paleo recipes online, and most of them have been way to eggy.  If I wanted an omelet, I'd make one, but I wouldn't put blueberries in it.

So instead, I have decided to try regular recipes with Cassava Flour, and modify them as needed.  Since oats are also out, I have swapped flaked coconut to get the same texture.  If you aren't Paleo, you can use regular flour, but you might not need the cashew milk.  You can also use oats instead of the coconut flakes, but I can't really say how they will turn out.

Ingredients:
1 apple, finely diced
1 cup unsweetened apple sauce
1/3 cup coconut oil
1/4 cup honey
1 cup flaked unsweetened coconut
1 egg
1 cup Cassava flour*
1/2 tsp baking powder
1 1/2 tsps apple pie spice
1/4 tsp sea salt
1/2 cup non dairy milk, like Cashew
1/2 chopped pecans
1/2 unsweetened cranberries.

Directions:
Combine all the ingredients through the sea salt.  Mix well, and add the milk a little at a time until the batter is smooth and moist.  You may need more or less milk depending on the brand of Cassava flour you use.  Stir in the pecans and cranberries.  Bake in a 350 degree oven for 15- 20 minutes until firm, but bouncy.

*The brand of Cassava flour you use will greatly effect the moisture content. This recipe was tested using Moon Rabbit brand. Otto's Natural is also good, but you may need to adjust the amount of milk you use.  If you use tapioca flour instead (they are both made from the Cassava root), it will not have the same cookie texture.  It will be more like a brownie.