Posts tagged ‘gluten free cookies’

December 21, 2011

lemon ginger meringues

aka pillows of heaven (as my daughter has dubbed them)

So for our solstice dinner tonight we decided to celebrate our abundance of eggs, and make another batch of home made pasta, which we added fresh parsley and grated garden garlic into the dough. The noodles will be part of a prosciutto carbonara our festive ode de oeuf ! As with all my adventures in pasta making, today called for a egg white dessert coupling. My daughter skilfully separated 12 egg yokes from their whites, which netted a GIANT HUGE BATCH of lemon ginger meringues (you may want to half this recipe)

you’ll need:

12 egg whites

1/2 tsp cream of tartar

2 cups of organic cane sugar

1 cup icing sugar

2 tbsp lemon juice

1 tbsp fresh grated ginger

In a stand mixer:

Whip egg whites to soft peaks, then add cream or tartar and sugar, continue whipping to hard peaks before adding lemon juice and ginger, whip for 1 minute longer.

spoon mixture into piping bag with large star tip, squeeze into dollops on a parchment lined pan. then bake at 250 for about 30 minutes, or until just golden brown.

cool and enjoy quickly as they won’t stick around long!

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November 23, 2011

mom’s no bake “oats delight”

My mother is a lot of things, and I love her dearly but a baker she is not!  I think that oats delight is maybe the only trick up her baking sleeve, it is however one that brings back childhood memories, of sneaking these little cocoa drops from the fridge. This recipe must have been published in readers digest in the 80’s or something… because I think everyone’s mom makes something like it. I have tweaked her original recipe to be less sweet and more wholeome, and in a pinch they are a great confection. Notice I called these a confection and not a cookie… that’s because I just don’t think that an unbaked or drop cookie is a cookie at all.. in fact I think that brings us to essential cookie element 4: the perfect cookie must be baked to be considered a cookie at all.

In a pot melt:

4 tbsp butter

4 tbsp coconut oil

1/4 cup fair trade cocoa

1/2 cup coconut milk

1 tbsp vanilla

1/2 cup almond butter

1/2 cup cane sugar

In a large bowl combine:

2 cups oragnic rolled oats (use gluten free oats if your wheat intolerant, as lots of oats are chaffed in wheat processing equipment)

1 cup fancy shred organic coconut

1/2 cup hemp seeds

1/2 cup flax seeds

Pour chocolate mixture over oats and mix well.

portion cookies onto wax paper lined tray and allow to set in fridge for about 4 hours before serving.

so simple it’s stupid!

March 17, 2011

Buckwheat Butterscotch Cookies

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Mmm I found an inquiry on chow looking for help with a butterscotch cookie recipe, which really inspired me because the cookie looked just like my great grandmothers gingerbread chew cookie, which everyone loves!

I decided to give it a whirl, although never one for sticking to any recipe, I made it gluten free and broke out the buckwheat again. The test was a great success and I am pretty happy with the texture of this all buckwheat cookie as well as the deep brown butter sugar flavour. My old vintage oven runs really hot… so next time I will bake these at 275º for a few extra minutes instead of the 350º the original recipe calls for. I love the idea of starting a cookie with a bubbling butterscotch base! mmm

Wheat / Gluten Free rich dark deep sugar cookies.

180g unsalted butter, browned in skillet until nutty and golden

1 3/4 cups dark brown organic cane sugar

1/2 teaspoon salt

2 eggs

2 tablespoon pure vanilla

2 1/2 cups buckwheat flour sifted along with:

1/2 teaspoon baking soda

1/4 teaspoon baking powder

Sugar For Dredging

1/4 cup vanilla cane sugar with a pinch of Himalayan sea salt.

Start by browning your butter in a small cast iron skillet on medium heat, until golden and nutty smelling. Mix hot butter and sugar in stand mixer for 5 minutes until well combined and gooey and ridiculously yummy smelling. Add eggs one at a time and combine well before then next egg. Scape sides and beat everything for another 2 minutes, along with salt and vanilla.

In a separate bowl, sift together buckwheat, bs, and bp. Slowly add flour to wet mixture, scraping down bowl as needed. Mix until everything is well combined then allow dough to cool slightly in fridge for about 10 minutes.

Using a mechanical ice cream scoop portion your cookies and drop them into a large bowl with the sugar dredging mix, gently toss dough balls until covered then position on a silpat sheet. Bake at 350º for 10 minutes, or until lightly cracked and golden. This batch yielded 30 x 1 oz cookies.

March 8, 2011

Punk Rocker Chocolate Drops

I couldn’t decide what to call these fabulously chocolate-y  vegan cookies, but I found the inspirational starting point for this recipe at the post punk kitchen, thus my Punk Rocker Chocolate  title. I tweaked this recipe a bit by taking out the standard wheat flour and replacing it with a blend of Buckwheat /Hemp and Kamut (I posted this as a WF/GF recipe because brown rice flour would be ideal in place of Kamut to keep this GF, however I just ran out and my partner is OK with ancient wheat grains, new discovery on the allergy front… yeah!)

I have a small confession to make… I actually HATE cookies. I know you are thinking no one on the planet hates cookies, and I know this is a true fact, because back in my city life I owned two cookie companies, and I did pretty well catering to the cookie cravings of the rest of the planet. Ok so now you’ll understand that after a decade of  making millions of cookies I don’t actually eat them, crave them, or enjoy them almost ever. Well this morning something happened… the universe has shifted, because I actually ate 3 of these! 3!

This speaks volumes at just how wicked these babies are!

YOU’LL NEED

2 cups organic (gluten free if applicable) Oats

1/2 + 1/3 cup buckwheat flour

1/2 cup kamut flour (or Rice flour for GF cookies)

1/3 cup hemp flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/2 tsp. baking soda

pinch of sea salt

1 cup organic cane sugar

1/2 cup hemp seeds

2/3 cup chocolate almond milk (you could use regular)

2/3 cup canola oil

2 tsp pure vanilla

1 cup fair trade dark chocolate chips.

Portion cookies and bake on baking parchment at 350º for  12-16 minutes.(depending on how big you make the cookies) I used a 1 oz mechanical ice cream scoop and yielded 30 super stellar cookies!