I love duck eggs. They’re becoming the answer to all my problems (other than my dwindling bank account, the fact that my favorite jeans are too tight, and the 18 inches of snow in my yard).
If nothing else, they’ve raised my gluten-free baking to a whole new (and quite stellar) level. Check here for more detailed information on duck eggs. And if you’re a egg protein scientist and you happen to stumble across this blog, please contact me. I’m interested in why duck eggs seem to be a perfect match for gluten-free baking. It must be the amino acid composition.
Dave — world renowned quirky (seriously quirky) but brilliant molecular bio-scientist from Montana — why do duck eggs work better than chicken eggs when combined with non-gluten grains?
*Dave (Dr. Sands) is committed to the development of nutrient-dense agricultural food sources for human consumption. He also has an academic and personal interest in nutrition, alternative grains (gluten-free), humanitarian aid, sustainability, local agriculture and poetry. In his spare time he plays with airborne bacteria capable of ice nucleation. Remember, I said quirky. Seriously quirky.
But I digress, which is common. Back to duck eggs and sweet potatoes.
Melissa’s sweet potato pie cookies
1 & 1/4 cup Pamela’s GF baking mix (or your choice of GF flour blends)
1/4 cup Earth Balance or butter softened to room temperature (next time I’m trying coconut oil, which is a favorite of mine)
1 duck egg (or 1 extra large chicken egg or 2 small ones)
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla
1/2 cup baked, cooled, and mashed sweet potato (like you would with banana bread)
2/3 cup chopped pecans
Whisk duck egg (or chicken eggs) in small bowl until well blended. Mix all ingredients (including egg) together in a large bowl and spoon onto lightly greased cookie sheet. Bake in center (or upper center) of 350 degree oven for 12 to 15 minutes. Watch carefully — my oven baked them to a nice golden brown on both top and bottom in about 14 minutes. These are like muffins or scones made into cookies. I made this up, so you’ve been forewarned — but they were really good. Must be the duck eggs.
I’m actually starting to get a bit snooty about my gluten-free baking. I’m thinking Martha Stewart should be seriously worried. Everything I’ve baked lately has come out perfect, absolutely perfect. Or close to it. Okay, close to it according to my standards.
Oh-oh, what if my duck egg supplier disappears? I’m addicted, I could be in trouble without these “golden” eggs.
Support your local farmer, help them succeed. If you live in northern Colorado check out Grant Family Farms and join their CSA program. Someone’s baking may depend on it.
Hurry, go do it now.