Hazelnut chocolate chip cookies for Jordan

 

I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”

 

Cream together:

1cup butter substitute (I used shortening) with 2cups sugar

Add:

1tsp vanilla and 3 eggs – beat until very light and fluffy.

 

Stir in:

1 1/2cups Gems flour (or a good whole grain all purpose flour)

1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)

1tsp guar gum

1tsp each baking powder and baking soda

2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)

chocolate chips until it looks right. 1-2cups

 

Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.

Bake at 375 for 12-15 minutes.

 

ALTERNATE

Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!

Quinoa Breakfast muffins

I love the quinoa chocolate cake idea, made by blending cooked quinoa, and decided I wanted to try a savoury version. Very yummy – and so versatile.

 

 

you need

2cups cooked quinoa

4eggs

1/2cup milk of choice

1/2-3/4cup oil of choice (olive or coconut both work)

1/4-1/2cup sugar (depending on your preference)

1 cup flour of choice. (I used GEMS flour)

2tsp baking powder

1/2tsp baking soda

1/2tsp salt

dash of pepper

optional add ons: spices (italian is yummy), diced peppers, ham, bacon, spinach, cheese. the possibilities are endless.  (note if using something with a high fat content like bacon or cheese, decrease the amount of oil used in the recipe)

Put cooked quinoa, eggs, oil and milk into blender and blend until smooth. Stir in remaining ingredients, and pour into lined muffin tins. Bake for 20-30 minutes, at 375, or until they are golden. Enjoy!

 

Almond Biscuits

Going thru a learning curve as I cannot tolerate any rice or potato products during pregnancy, I came up with this version of my regular biscuits.

Blend together:

1 1/2 cups almond flour (not meal)

1 cup fluff flours (i.e. a blend of tapioca & corn starch, or potato starch)

1Tbsp baking powder

1/2tsp guar gum

1/2tsp salt

1Tbsp sugar (optional)

Cut in:

1/4c-1/2cup butter or shortening

 

Beat in:

2 eggs

1/4-1/2cup milk of choice – until batter is mildly sticky.

Pat into biscuit shapes on a cookie sheet and bake at 375 until golden – about 15-20 minutes.

Strawberry Rhubarb Muffins

A twist on a recipe I have that is quite yummy  🙂

Blend dry ingredients together?

3/4cup GEMS flour

1/4 hazelnut flour

2Tbsp flax meal

1/2cup oats

1/4c. tapioca flour

1Tbsp baking powder

1/2tsp baking soda

1/2tsp salt

1/2tsp guar gum

1/4tsp cinnamon

2/3cup brown sugar

Mix the wet ingredients together, then add to dry ingredients:

1/4cup vegetable oil

1egg

6Tbsp milk of choice

1 1/2tsp cider vinegar

1tsp vanilla

Mix 1cup chopped rhubarb and 1cup chopped strawberries gently into the dry ingredients, then gently stir in wet ingredients. Spoon into muffin tins, and bake for 20 minutes at 350.

Strawberry Popsicles

Growing up, my Mom always made those Jello & Kool-aid popsicles that were so yummy.  As an adult I discovered the Strawberry Frutare bars. But they have more sugar than I like, and are more than I want to pay for a treat. Hubby says these taste just like the real thing, so I’m happy 🙂

Boil together until berries can be mushed:

1cup water

1/3cup sugar (optional if using fresh/sweet berries) (I’m sure you could use the sweetener of your choice here)

3ish cups of strawberries (I used frozen, so put in a generous 3 cups)

Blend/puree in 1pkg of Jello (flavour of choice) until strawberries are as smooth or chunky as desired.

Pour into popsicle molds, insert sticks (I used disposable spoons, since that’s what I had) and freeze. Enjoy 🙂

Sourdough bread

First off you need to make the starter:

Combine in a glass container:

1tsp traditional yeast, 1 tsp sugar, 1 1/4c warm water (use boiled & cooled – must be just warm to touch or you will kill the yeast). Let sit and bubble for about 10 minutes.  Add 1/2cup each of of sorghum and brown rice flour.  Cover with a light towel or cheesecloth. Let sit in a warm corner on the counter.

Daily- stir in 1/4cup of alternating brown rice flour and sorgum flour and 1/4cup warm water. Do this for 4-7 days (until you have the time to bake the bread)

The day before you want to bake bread, add 1/4cup EACH brown rice and sorgum flour, plus 1/2cup warm water.

After you take out the starter you need for the bread, add your usual 1/4cup flour & water

To make the bread

Add 1 1/2tsp yeast, 1Tbsp sugar with 1/2cup warm water. Let sit until bubbly.

Blend in:  1 1/2c starter, 1 egg, 2Tbsp oil.

Beat in 1cup GEMS flour, 1tsp salt, 2tsp xanthan or guar gum, 1/4cup sorgum flour, 1/4cup white rice flour

, 1/4c potato starch and 1/4c tapioca starch. Beat with hand blender if possible until thick and creamy.

Line a 8-9″ round baking tin with parchment paper (or grease the bottom and sprinkle with corn meal)

Smooth dough into a rounded shape, cover with a towel. Let rise for 30 minutes-2 hours, it won’t necessarilydouble, but it will rise about 1/4-1/2 of what it was when you started.

Preheat the oven to 425degrees for 15-20 minutes. Bake for 20 minutes, then turn the temperature down to 350degrees and bake for another 20-30 minutes, or until it sounds mostly hollow.  Let cool in pan.

Enjoy.

Sweet or Savoury biscuits

I tweaked a biscuit recipe I found till I liked it, then discovered I could do sweet or savoury! Works well for scones too – endless possibilities. Just doesn’t rise as much, so leave the dough taller than you initially think is right.

1/2cup millet flour

1/4cup GEMS flour (can also use sorgum flour)

1/4c sweet rice flour

1/2cup tapioca flour

1 Tbsp  baking powder

1/4tsp salt

1/2tsp guar gum

1/4-1/2c butter or shortening

1/2-2/3cup milk of choice

if sweet – add 1-2Tbsp sugar

will also need 2Tbsp melted butter, 1/4c brown sugar & 1 1/2tsp cinnamon for cinnamon roll filling

If savoury – Add 1/2cup grated cheese, and/or 1Tbsp each chives & parsley

Preheat oven to 450. Blend flours & dry ingredients, cut in butter. Stir in milk & remaining ingredients so that mixture forms a ball. Pat into 1″ thick on a floured surface (a silicone pastry sheet or parchment paper works great) and cut into biscuit circles using a cookie cutter or drinking glass. Or into 1″ thick triangles for scones.

For cinnamon rolls, pat into a 1/2″ thickness and spread with melted butter. Sprinkle with 1/4c brown sugar blended with 1 1/2tsp cinnamon. Gently roll up into a roll, and slice into 1″ thick rounds. Place on baking sheet (or for cinnamon buns – in muffin tins) and bake at 450 for 15 minutes. I’ve also made a cinnamon roll log – bake for approx 20 minutes Can also blend in bits of meat with the savoury option and top with a bit of pizza sauce.

Yummy as scones with orange zest and 3/4c cranberries and sprinkled with coarse sugar. Baked at 425 for 20 minutes.

Lemon Cakey Brownies?

I found a recipe for lemon brownies that piqued my interest, so decided to try it gluten & dairy free. No problem till I realized it has no rising agent except eggs. Being a little skeptical, and not liking things to be pancake height, I added some and yum! Then I realized I added too much lemon juice – oops. Hubby & I both like how it turned out though 🙂

original recipe here:   http://www.bestyummyrecipes.com/lemony-lemon-brownies/

Cream together:

3/4cup white sugar

1/2cup shortening

Blend together:

3/4cup gluten free flour blend (i.e. 1/4c each tapioca, potato & rice)

1/2tsp guar or xanthan gum

1/2-3/4tsp baking powder

1/2tsp ground coriander (to boost the lemony flavour)

1/4tsp salt

Beat together until light & fluffy

2 eggs

1tsp lemon flavouring

1/4cup lemon juice (add after eggs are fluffy)

Blend all together and pour into a greased 8×8″ pan and bake at 350 for 20 minutes.

Cool ten minutes and pour glaze overtop:

Glaze:

1cup icing sugar

1/2tsp lemon flavouring

1/4cup lemon juice.

whisk till smooth & pour overtop of cake.

Nut Butter Banana Chocolate Chip Cookies

 

I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.

Blend together:

3/4cup natural nut butter of choice (I used almond)

1/2cup shortening

1tsp vanilla

1/2cup white sugar

1/2cup brown sugar

 

Add & beat until light & fluffy

1 egg

1 1/2cup mashed banana

 

Stir in:

1/4tsp salt

1tsp baking soda

1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)

1/2tsp guar gum

chocolate chips until it “looks” right 🙂

 

Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.

Enjoy

 

Cinnamon Coffee Ring

This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!

1cup butter or butter substitute. (I use df margarine or palmfruit shortening)

2cups white sugar

4 eggs

1 1/2 cups GEMS flour

1/2cup EACH tapioca, white rice flour & potato starch

1tsp xanthan or guar gum

2tsp baking powder

1tsp baking soda

1tsp salt

2cups sour cream (or coconut or almond yogurt, or 1 3/4cup soured milk of choice)

2Tbsp cinnamon

1cup brown sugar

chopped apples (optional)

 

Blend 1cup brown sugar with 2Tbsp cinnamon

Cream butter and white sugar. Add vanilla & eggs, beating after each addition.  Blend dry ingredients together, and add to creamed mixture alternately with sour cream.

Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.

Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.