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Thursday, 12 January 2017

Chocolate Chip Cookies (Sugar free, dairy free, grain free)


Since I had such good luck with the breakfast cookie recipe I thought I'd try converting it into something a bit more party or "I want a sweet treat but not something full of crap" friendly. 
It was a lot of fun playing around and I have to say I love these cookies! Not your "Subway full of fat and white flour but oh so chewy good" cookies, but rather your "full of yummy good and hardy things, and still pretty dang good" cookies. 
I hope you like them too! 

Ingredients

  • 3/4 cup coconut flour*
  • 1 cup tapioca flour*
  • 3/4 cup almond flour*
  • 1/2 quinoa flour* 
  • 2-3 bananas 
  • 1/2 apple sauce 
  • 4 tablespoons maple syrup
  • 3/4 cup peanut butter 
  • 1 teaspoon vanilla
  • 3/4 cup shredded coconut
  • 1 cup chocolate chips
  • 1/2 raisins 
  • 3 tsp baking powder

Instructions
  1. Preheat the oven to 350
  1. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
  1. Add bananas
  1. Add apple sauce 
  1. Add peanut butter and coconut 
  1. Add vanilla 
  1. Add baking soda
  1. Chocolate chips and raisins 
  1. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
  1. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 

*You could also take these flour amounts and convert it into the same/equal quantities of my Flour Blend instead

Breakfast Cookie 2.0


I've created myself a flour blend that I just love - healthier, more protein and less starch!


So here's the Breakfast Cookie 2.0 - new and improved.



Ingredients
  • 1 1/2 cups flour blend
  • 3 bananas 
  • 1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
  • 1 cup peanut butter 
  • 1/2 cup pecans (or nut of your choice)
  • 1/2 pumpkin seeds (or pine nuts!)
  • 1 cup shredded coconut
  • 1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
  • 2 tsp baking powder
Instructions
  1. Preheat the oven to 350
  2. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
  3. Add bananas
  4. Add apple sauce 
  5. Add peanut butter and coconut 
  6. Add baking soda
  7. Add dried fruit 
  8. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
  9. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 

Enjoy! 

Gluten Free Flour Blend


I saw a lot of flour blends out there and I really didn't like what was in them. I wanted something healthier and with less starches. (I'm sure you've noticed on your gluten free journey that some gluten free stuff is just full of weird ingredients just to make the product look and taste just like the "normal" option.) 

Oats are often used in gluten free flour blends and I can't have oats either so I needed to get a bit created. 

I experimented a few times, made adjustments, and came up with a blend that I love! It's a hardier flour blend, great for breakfast cookies, breads, but not something you'd want to use for a fluffy sugar cookie (try Cloud 9 for that). 

Enjoy! 


Amanda's Flour Blend

- 6 cups brown rice flour 
- 3 3/4 cups quinoa flour 
- 2 cups Millet flour (sub for more rice and quinoa if you'd rather)
- 2 cups chickpea flour 
- 4 1/2 tablespoons Xanthan Gum
- 8 tablespoons flax Meal 
- 4 tablespoons corn starch 
- 1/4 cup chia seed (ground up) 
- 3 tablespoons cream of tartar 

Wednesday, 4 May 2016

Gluten Free Sandwich Bread


INGREDIENTS
YEAST MIX:
  • 1½ Cup Water or Milk (or Milk Alternative)
  • 4 Tablespoons Honey
  • 2½ teaspoons Dry Active Yeast 

DRY MIX:
  • 3 Cups of GF Flour (you can make your own blend or use Cloud 8 or your fav blend) 
  • 1½ teaspoons Xanthan Gum 
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • (you can add sweet or savoury seasonings to taste)

WET MIX:
  • 2 teaspoons Apple Cider Vinegar or Lemon Juice
  • ¼ Cup Olive Oil
  • 2 Large Eggs
INSTRUCTIONS
  1. In measuring cup, measure & warm milk to just above body temperature - should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
  2. Combine Dry Mix ingredients in small bowl.
  3. Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
  4. Add in the proofed Yeast Mix and mix again for just a few seconds.
  5. Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
  6. If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. 
  7. Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating (for 20-30 mins). Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
  8. Preheat your oven to 375 degrees.
  9. It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan… or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
  10. Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220 degrees on my digital thermometer).
  11. Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. 


Amanda's Flour Blend

- 6 cups brown rice flour 
- 3 3/4 cups quinoa flour 
- 2 cups Millet flour
- 2 cups chickpea flour 
- 4 1/2 tablespoons Xanthan Gum
- 8 tablespoons flax Meal 
- 4 tablespoons corn starch 
- 1/4 cup chia seed (ground up) 
- 3 tablespoons cream of tartar 

Adapted from here.


Tuesday, 16 February 2016

GF DF Waffles (like you've had in Europe)

When we were in Europe on our honeymoon we had waffles every chance we got. We couldn't get enough of them! 
It's been years and I'm still trying to find the perfect waffles. I've stopped trying places (because most aren't GF) and have started making my own. 
I'm not sharing any of the fails (I've lost count of how many recipes I've been through!) but only this recipe; which is the closest I've gotten yet to those crazy yummy waffles we had in Europe.
Enjoy!   
Ingredients
  • 1 1/2 cup of almond milk (any type of non-dairy milk will work)
  • 1/3 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 tbsp pure maple syrup
  • 2 cups gluten-free flour blend (I only use Bob's Red Mill brand, see note above and below)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 blood orange olive oil 
Instructions
  1. Whisk almond milk, coconut oil, vanilla, olive oil, eggs, and maple syrup together.
  2. Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  3. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
  4. To get a really nice sugar crunch on the outside of the waffles sprinkle a little sugar on the bottom of the waffle maker, place your batter and then add a little more to the top of the batter. It takes a little trial and error to get it just right but if you've had waffles in Europe and always wanted to make them at home this will get you that much close to how they do them.  
  5. Scoop one ice cream scoop full of waffle mixture into your waffle maker. I prefer to have "frayed" edges on my waffles so I do not fill the whole bottom of the waffle maker.  
  6. Close waffle maker and cook according to your maker's directions.
Notes
• This recipe makes 4 standard sized round waffles (see images above)
• You might consider adding a little cinnamon or nutmeg if you like those flavours in your waffles. 
• These waffles freeze very well! I pull a couple out and pop them in the toaster when I want a quick treat 
• You might need to add more or less oil/liquid depending on the flour blend you use 

Wednesday, 19 August 2015

Nutty DF GF Chocolate Chip Cookies

I've been playing around with lots of different recipes and finding something that is still somewhat healthy and tastes like a treat too. This recipe might seem a bit more detailed but that's mainly because I just grabbed what I had around and had some fun.

- 1/2 cup brown rice flour
- 1/2 cup quinoa flour
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1/2 hazelnut "flour"
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cup cooked quinoa
- 1/2 cup maple syrup
- 1/2 cup agave nectar
- 1/3 - 1/2 cup apple sauce
- 2 bananas
- 2 cups dark chocolate chips
- 1/4 - 1/2 cup DF margarine

Mix all the dry ingredients together. Add the apple sauce, bananas, maple syrup, margarine, vanilla and agave nectar. Once the liquors are incorporated add the cooked quinoa. Then add the chocolate chips.

Heat your oven to 350.

Scoop dough in 1 in balls and place 2cm apart (they will not expand).

Cook 15 - 25 minutes.



Gluten Free Pancakes (That are actually good!)

- 4 eggs
- 3 cups flour blend (1 cup quinoa flour, 1 cup brown rice flour, 1 cup coconut flour)
- 11/4 milk (or almond, coconut etc. any type of your choosing)
- 1 teaspoon salt
- 6 tablespoon oil (coconut is preferred)
- 3 teaspoons tapioca flour
- 1/4 cup coconut sugar (or sweetener of choice)


Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

Heat a lightly-oiled griddle over medium-high heat.

Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Adapted from here, here and here.




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