Gluten Free Whoopie Pie

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There is something enticing about sinking your teeth in a soft sandwich of gewy marshmallow between two delicious chocolate cookies. It’s been on my mind for a couple of weeks and I finally made it for the kids.  I’ve only heard this kind of excitement a couple of times, mainly when opening gifts at Christmas!

However, these are in fact a healthier version of the kind you might find at some bake shops.  I used marshmallow roots and sucanat to make the marshmalllow cream, and the cookies are carob sponge cake.  So if you want to try it out for yourself, scroll down to the recipe and let me know how it goes.

Soapwart root (the one on the right) is the typical root used in Lebanon and many parts of the Middle East for making a dessert cream called Naatef served with these pistachio cookies.  The left one is the marshmallow root which you can easily find here at any health food store. A nice root to have on hand during cold and flu season for tea, also helps relieve respiratory infections and coughs.

Gluten Free Whoopie Pie
makes 18 cookies, 9 pies
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup potato starch
1/4 cup carob powder (you can use cacao)
2 tbsp golden flax seed meal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
3 eggs
3/4 cup Sucanat
1 tbsp vanilla
1/2 tsp orange oil
1/4 cup almond milk or rice milk 
1 tbsp sunflower seed butter, smooth
4 tbsp butter, ghee or coconut butter, melted
Sift all dry ingredients together, set aside.  In another bowl, place eggs, sugar, vanilla, oil, milk and seed butter over a pan of boiling water, and using a hand mixer, mix until well blended for 3-4 minutes. Remove from double boiler, add dry ingredients and mix well, add melted butter and mix.  Spoon in pie tray, half full.  Bake at 350˚F for 8-10 minutes, depending on your oven.  Remove and set aside to cool.
Marshmallow Cream
2 cups water
1/4 cup marshmallow root
1 cup Sucanat
1 tbsp cornstarch
1 packet of Gelatin
1 tbsp orange blossom water
Place the roots in water and bring to a boil. Reduce flame down to a simmer for 15 minutes.  Remove from heat and let the infusion cool a bit for 10 minutes, you should be left with about a cup of infused water.  Meanwhile, place the Sucanat and cornstarch in a food processor and pulse a few time to make a finer sugar.  It will help it melt in the infusion.
Strain 1/4 cup of the root infusion in a small cup and let the gelation bloom in it for a second.  Add the rest of the infusion after straining to the bowl of a stand mixer, add the gelatin to it, the blossom water and the sucanat.  Begin whisking at low speed first and slowly increase speed to maximum. The liquid will begin to foam and turn white.  Keep at it for several minutes until the cream is thick and at stiff peak.  
To assemble.  Pipe about 2 tablespoons (or more) on one side of the cookie and cover with another.  Can be refrigerated in an airtight container for 3 days.

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