Banana Whoopie Pies (gluten free, grain free, SCD legal, nut free)

 

I think Whoopie Pies must be a Pennsylvania thing (I have been informed that they are actually a North East thing) , whenever I would mention them while living in other parts of the country I would be met with a blank stare. Every summer my friend's mom would make dozens of Whoopie  Pies with the intention of freezing them, although not a lot of them made it into the freezer. Oh the stomach aches we had back in those days! Here is my grain-free version of Whoopie  Pies, and just a warning, you're going to get messy that is half the fun, and you can always lick your fingers when you're done!

 

 

 

Banana Whoopie  Pies

makes 10 pies 

 

4 eggs

1/2 cup coconut oil, solid

1/2 cup honey

1 tsp vanilla

1/4 cup olive oil

2 over ripe bananas

1/2 cup coconut flour

1/2 tsp ginger

1/4 tsp sea salt

1 tsp baking soda

 

 

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or use a silicone baking sheet. In a large bowl combine eggs, coconut oil, and honey with an electric mixer blend on medium speed until everything is well incorporated (I use my kitchen aid stand mixer for these). Add the vanilla, olive oil, and bananas, blend well. In a separate bowl combine coconut flour, ginger, sea salt and baking soda, whisk to combine. With your mixer on low add the dry to the wet ingredients and mix until all the lumps are gone.  Scoop your cookies on to your prepared baking sheet bake for 15 minutes and allow to cool completely before filling. These really are more like little cakes although I'm calling them cookies.

 

Marshmallow Icing - adapted from from Breaking the Vicious Cycle by Elaine Gottschall.  

This frosting takes no time to make at all so don't walk away from it, and don't worry about having to done too early you cake has to cool before you frost it anyway :-) It also makes a good bit so save the rest in the fridge it will keep for a while.

 

1/2 cup honey

1 egg white

1/2 tsp vanilla

 

In a large sauce pan heat the honey over medium heat until it reaches 248 degrees (firm ball stage, if you don't have a candy thermometer this stage is when the honey will form a "firm ball" when dropped into cool water. This process takes about five minutes so watch it!). Whip your egg white until it it's frothy. Pour the hot honey into the egg white mixing on low. Increase the speed once all the honey is combined and whip until the icing is very thick and forms soft peaks. Fold in you vanilla.

 


How to Whoop your Pies:

After your cookies are cooled spread icing on the flat side of one of the cookie. 

 

 

Press another cookie on top of this one (flat side down) and press together. 

 

If you're going to eat these right away go ahead and pile them onto a plate if you want to save them, tightly wrap each whoopie  pie in plastic wrap and store in the fridge. 

 


Joslyn Neiderer blogs about SCD, baking, Crohns, and yarn at her blog,  Ramble On and tweets @josneiderer

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