Wheat free mango whoopie pies with pineapple filling

I may have overdone it buying pineapples on the roadside today... (hmmm... 6 pineapples, really?!)

And I'm reading an Amish book...

So I decided to make whoopie pies, using ingredients that I need to use up anyway: posho (maize flour), mango puree (yes, from our crazy mango season), and pineapples.

And, our summer guest is allergic to wheat (my new diagnosis for her - congrats!)... So NO wheat!

1 sticks unsalted butter melted (I substituted Blue Band margarine)
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup mango puree
1 tablespoon mixed spice (includes cinnamon, nutmeg, cloves, etc.)
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cups millet flour
1 cup posho

Mix it all together, dollop onto cookie sheets, bake at around 350 degrees for around 10 minutes.

The filling:
250mL plain yogurt
1/2 cup grated coconut
1 cup crushed well drained pineapple
Around 2 cups icing sugar (powdered sugar)
I added extra corn flour (corn starch) to help thicken the filling without sweetening it any more.

Create a sandwich with two cookies and the filling and there is a fantastic dessert using all local ingredients!

Comments

P. Schultz said…

Sounds good!! You are getting good at using your local ingredients.

3:01 PM

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