Gluten-Free Chocolate Chip Yacon Cookies

Yacon is grown in the Peruvian Andes for its crisp, sweet tasting tubers.

While most other roots and tubers store carbohydrate as starch, yacon stores carbohydrate in the form of inulin, which causes it to pass through the digestive tract unmetabolized and can be used in sucrose-free foods for a diabetic diet.

Yacon is sweet but low in sugar. It helps boost the immune system
and eases digestion. Dried tubers contain 65% sugars, mostly insulin, and are high in
potassium and antioxidants.

Yacon Flour is excellent for baking cookies and other baked goods or flavoring syrup and other sweeteners.

Chocolate Chip Yacon Cookies
recipe developed by Heather Curtis, our in-house baker extraordinaire
makes 10 cookies

3/4 c. Zocalo Yacon Flour
3/4 c. rice flour
1 T. baking powder
1/2 t. salt
1/2 c. canola oil
1 t. vanilla
1/4 c. brown sugar
1/2 c. soymilk
1/2 c. chocolate chips

Combine dry ingredients in bowl, reserving chocolate chips.
In separate bowl combine liquid ingredients.
Add liquid mixture to dry mixture, once combined add chocolate chips.
Scoop dough into 2 inch balls, pressing flat on baking sheet, lined with parchment paper, to about 1 inch thickness.
Bake in oven preheated to 350 degrees for 15-17 minutes.

Gluten-free Sweet Potato Cranberry Scones

Sweet potatoes are native to the tropical parts of South America and were grown in Peru as early as 750 BC. The roots are most frequently boiled, fried, or baked. They can also be processed to make starch and a partial flour substitute.

Sweet potato flour is rich in complex carbohydrates, dietary fiber, beta-carotene, and vitamins C and B6.

The flour can be used for baked goods, such as breads, cookies, muffins, pancakes, and doughnuts, and as a thickener for sauces and gravies. It is a raw flour and
does not require cooking before use.

Our NEW Gluten Free Flours are keeping our bakers busy in the test kitchen!

Sweet Potato Cranberry Drop Scones
recipe developed by Heather Curtis our in-house baker extraordinaire.  

makes 8 scones

1 1/2 c. Zocalo Sweet Potato Flour
2 tsp. baking powder
1/2 c. evaporated cane juice/sugar
1/2 c. canola oil
1/2 c. dried cranberries
1/2 c. soy milk or alternative


Thoroughly combine dry ingredients in bowl.
In a separate bowl combine liquid ingredients.
Add liquid ingredients to dry ingredients.
Form into 2 1/2 inch balls, press down on cookie sheet lined with parchment paper to about 1 inch thickness.
Bake at 400 degrees for 12-15 minutes