March 24, 2017
Regional Recipe Highlight: Gail’s Gluten-Free Gobs (aka Whoppie Pies), a Pennsylvania Classic with a Modern Twist… These Dairy-Free, Vegan, Yeast-Free, Organic Gobs Will Knock Your Socks Off
Regional Recipes can be delicious keepsakes, allowing you to take a piece of that place with you wherever you go. We love the way different regions come together to create their own versions of local favorites (like the Florida Keys and their Key Lime Pie pride), and can’t get enough of it when cities have events like cook-offs and festivals to honor their dishes (see also: basically everything edible in the Lone Star State). But, one thing we could do without is all the “junk food” ingredients in most of these classic recipes. So, on a quest to revive this decadent dessert hailing from Johnstown, PA, we are delighted to bring you Gail’s Gluten-Free Gobs; gluten-free, dairy-free, Vegan, yeast-free, and FULL of deliciousness.
- 2 cups of organic white rice flour
- ½ cup organic potato starch
- 1 cup organic cocoa
- ¼ cup organic tapioca flour
- 4 tsp vegan baking soda
- 1 tsp vegan xanthan gum
- 2 tsp organic sea salt or Himalayan pink salt
- 1 cup organic coconut oil
- 1 1/3 cup organic agave nectar
- ¾ cup organic applesauce
- 3 Tbsp. organic vanilla extract (or 1 tsp vanilla bean powder)
- 1cup hot filtered water
- 1 can of coconut milk – any size (must be chilled, put in the fridge the day before if possible, very important: DO NOT SHAKE OR MIX when removing from fridge)
- ½ cup Organic Confectioner’s sugar
- 1 Tbsp. Organic Vanilla extract
- 2 x Medium or Large mixing bowls
- Baking / Cookie Sheet
- Parchment Paper (NOT wax paper)
- Electric mixer
Chill 1 of the mixing bowls and mixer beaters at least 10 minutes before using (the freezer is a perfect place for this)
Preheat Oven to 325 degrees.
Prep baking sheet by covering with parchment paper.
Whisk the first 7 (dry ingredients) together in the non-chilled mixing bowl with a large fork or strong whisk. Slowly add the hot water mixing as you add it.
Add other ingredients mixing to blend thoroughly. Continue mixing until all lumps are out of batter. You want to aim for a thick consistency (similar to a cookie dough). If you need more liquid to achieve this result, simply use a little more hot water.
Drop about ¼ to 1/3 cup of batter to create one gob, spread out and shape to size you want (feel free to get creative here). Leave a little space between them (maybe 1” or so), as they may spread out a bit.
Bake at 325 degrees for 15 minutes. Check – gob cookies will feel bouncy to touch when done. Let them cool completely before filling with frosting.
Frosting Directions: Revisit that can of coconut milk in the fridge but be very careful not to mix any of the contents when carrying. Gently open the can and scoop the top layer of coconut cream out into the unused chilled mixing bowl. 1 can coconut milk – put in refrigerator 24 hours prior to using. Cover the can with plastic wrap or store the remaining coconut water in a mason jar, saving it for smoothies later in the week. Mix the coconut cream with mixer adding ¼ to 1/3 cup of organic confectioner’s sugar until you get a stiff frosting. This will take about 10 minutes of straight mixing, at least. If you need additional sugar, it is available. Add 1 tablespoon of vanilla extract and continue to mix well.
Behold, a hometown comfort food that won’t disrupt your healthy lifestyle.
Yield: about 12 large 3-part gobs (roughly 24 cookies total)
Tip: If you incorporate eggs into your regular diet, you may add an egg to the batter to achieve a richer gob texture.