YIELD: 12 PIES
A treat whose roots are from Maine, whoopie pies have grown increasingly popular over the years. They live somewhere in between a cake and a cookie and are traditionally stuffed with a fluffy frosting, but fill them with whatever you please, such as ganache or even a decadent jam.
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Ingredients
PIES
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
⅓ cup cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1 cup sugar
2 tablespoons flaxseed meal
4 tablespoons water
½ cup non dairy margarine, melted
¾ cup non dairy milk
FILLING
1 recipe Fluffy Bakery-Style Frosting
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Directions
- Preheat oven to 350 °F.
- Line a cookie sheet with a silicone baking mat or lightly grease.
- In a large bowl, whisk together all the ingredients up until the flaxseed meal.
- In a small bowl, mix the flaxseed meal with the water and let rest for 5 minutes to form a gel.
- Mix in the prepared flaxseed, melted margarine, and non-dairy milk and mix well to form a foamy batter.
- Drop by evenly rounded tablespoons onto the cookie sheet about 2 inches apart.
- Bake for 11 minutes and let cool completely before carefully removing from the cookie sheet.
- Once cookies are cooled, spread 2 tablespoons Fluffy Bakery-Style Frosting onto one of the cookies and then gently press another cookie on top to combine.
- Repeat until all cakes have been assembled.
- Store covered in airtight container for up to 3 days.
