Gluten Free Peanut Butter Cookie Cake
Double the recipe for cookie cake.....
1/2 C white rice flour
1/2 C brown rice flour
1/2 C + 2 tbsp potato starch
1/4 C tapioca starch
1 3/4 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/2 C shortening(Spectrum) or olive oil
1/2 C honey(organic)
1/2 C succanat
1 large egg
2 tbsp milk(vanilla coconut)
1 tsp vanilla
1/2 C smooth peanut butter(Earth Balance)
Preheat oven to 350*. Use a pizza pan and spread olive oil on pan.
Mix the ingredients, from white rice flour through the baking soda. Set aside. Beat the shortening/oil and honey and sucanat with either a hand mixer or in a stand mixer, mixing until well blended. Add egg, milk, and vanilla, scrapping down the bowl and as needed. Add peanut butter and beat again, scraping down one more time. Add mixture to flour mixture. Mix well.
Spread mixture on pizza pan and press into place. Bake for 20-25 minutes until edge is lightly browned. Let cookie cake cool for at least 30 minutes so that it can become more firm. If you try to move right away, it may crumble. Enjoy!
