Fig Einsteins | Bob's Red Mill

Fig Einsteins {Gluten-Free Family Favorites Giveaway}

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking and No Gluten, No Problem, bring you their newest book, Gluten-Free Family Favorites. With 75 recipes for feeding the whole family well on a gluten free diet, this book is a wonderful addition to a gluten free household—especially one that is overrun with tiny humans.These recipes run the gamut from breakfast basics to classy desserts, with everything in between. As a mom of a busy toddler, I was delighted to see recipes for snacks like these Fig Einsteins and Fruit Strips. Parents of gluten free kids who know how hard it is to replicate some of these treats will appreciate the step-by-step directions and clearly spelled out ingredients.

Gluten Free Family Favorites
The Experiment,
the publishers of this lovely book, have graciously offered a copy for one lucky winner. We will pair this book with all of the ingredients needed to make Kelli and Peter’s Artisan Gluten-Free Flour Blend (recipe below).  To enter, simply follow the prompts in the app at the bottom of the page. We will randomly select a winner from all who enter by 11:50 pm on 10/19/14. Head over to No Gluten, No Problem for even more amazing recipes and snag your own copy of this book here.

Fig Einsteins | Bob's Red Mill

Fig Einsteins

Makes 36 cookies  

You’ve heard of the Fig Newton, Nabisco’s classic treat—a flattened roll, with a fig paste filling contained inside a pastry that’s somewhere between a cake and a cookie. Now meet our Fig Einstein, the Newton’s gluten-free, made-from-scratch-at-home twin. Same great flavors and textures, minus the gluten.

Fig Filling

  • 1 cup (160 g) chopped, stemmed dried Figs
  • 1 cup (240 ml) Orange Juice
  • 2 tablespoons Honey
  • Zest of 1 Lemon

Dough

  • 1½ cups plus 2 tablespoons (204 g) Artisan GF Flour Blend (recipe below)
  • 1 teaspoon Xanthan Gum
  • ¼ cup (54 g) Sugar
  • ½ teaspoon GF Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 6 tablespoons (¾ stick, 84 g) Butter
  • 2 Eggs
  • 1 teaspoon GF Pure Vanilla Extract
  1. To make the filling, combine all ingredients in a saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick, about 30 minutes. With either an immersion blender or conventional blender, puree the filling until fairly smooth. Refrigerate until cool.
  2. To make the dough, combine the flour, xanthan gum, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine. Cut the butter into chunks and work it into the flour mixture with a pastry cutter or your hands until the mixture resembles sand. In a separate bowl, whisk together the eggs and vanilla. Add to the flour mixture and mix until dough forms.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  4. Roll the dough out between two pieces of plastic wrap to form a rectangle about 18 x 10 inches (45 x 25 cm). Remove the top piece of plastic wrap and set aside. Use a pizza cutter or knife to cut the dough into 9 equal rectangles. (Make two evenly spaced vertical cuts and two evenly spaced horizontal cuts. You’ll end up with rectangles about 6 x 3 inches/15 x 8 cm.)
  5. Keeping the dough on the bottom piece of plastic wrap, slide onto another baking sheet and place in the refrigerator until the filling has finished cooling, about 10 minutes.
  6. Remove the dough and fig filling from the refrigerator. Move one rectangle of dough to the reserved piece of plastic wrap and spread 1½ tablespoons of filling in a roughly 1-inch (2.5 cm) strip lengthwise down the center. Use the edge of the plastic wrap to lift one long side of the dough and fold over so the edge runs down the middle. Repeat with the other long side to create a tube. Press to slightly flatten. Place the tube seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
  7. Bake for 10 to 12 minutes, until slightly golden Cut each roll crosswise into 4 pieces while still hot, and immediately place in a container with a lid, ideally in a single layer (or in multiple layers separated by sheets of parchment paper). This allows the Fig Einsteins to steam while cooling, resulting in the soft, cake-like texture of the rolls.

High-altitude adjustment: Increase the flour to 1¾ cups.

Artisan Gluten-Free Flour Blend

1 cup of Artisan GF Flour Blend weighs 125 g.

Single batch: Makes about 3 cups 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

 

 

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Fisher Whole Wheat Chocolate Almond Cookies F

Three Tips for Baking with Children

by Jessica Fisher in Featured Articles, Recipes

My grandmother was a blue-ribbon baker. Every year at the county fair she bagged multiple ribbons for her baked goods. A plump older woman with tightly curled hair and wrapped in an apron, Gramma  John was the epitome of the Midwestern farm wife. I loved visiting her on our family vacations to Minnesota each summer. Gramma had two kitchens!

This California girl had never seen such a thing. There was a regular kitchen in the home, decorated in the styles of the 70s, where we ate breakfast, lunch, and dinner. In the cool of the basement there was a second kitchen, austere white, and ready for business. Despite it’s professional looking nature, that’s where the fun happened!

Each summer I would bake with Gramma in that kitchen. I particularly remember her pat-in-the-pan pie crust . While mine didn’t look as pretty as hers, the pastry was easy. In fact, even my five-year old can do it.

Three Tips for Baking with Children | Bob's Red Mill

She’s the one who taught me to bake. And I’ve passed that love on to my kids.

It’s not all rainbows and butterflies to bake with children. It sounds great, but in reality, it’s a mess. It can be a little frustrating when flour flies and egg shells float in the batter.

But, it’s worth it. Now that my youngest is five – my eldest is 16 – I’m able to relax a bit and look back to see what worked and improve the things that didn’t. Here are three basic things I’ve learned.

1. Let them do.

This is hard, especially if you’re a control freak like I am. My husband is the one who modeled this for me. He let our two-year old crack eggs!

Recently, I taught my 7-year old how to use the bread machine. She even adapted a favorite recipe and wrote it down in her own words. That handwritten copy is a keepsake, for sure.

My 16-year old now bakes on his own, hunting down recipes to feed his ravenous appetite for healthier, body-building snacks.

Whole Wheat Chocolate Chip Cookies | Bob's Red Mill

2. Just keep calm.

Find ways that you can relinquish control and still keep your cool. For instance, let your child crack each egg individually into a ramekin. Then add it to the recipe after you’ve fished out any shell.

Set up a work space that is easy to clean. We have a very large cutting board that I often use as our work space. Most of the mess happens there, making it easy to move it all at once when it’s clean up time.

3. Have fun!

Baking is the ultimate three-for-one experience. You get food prepared, you teach your child some life skills, and you get to enjoy some good times together.

Don’t sweat the messes, the cookies that don’t look picture-perfect, or the fact that this activity takes way longer than if you did it by yourself. You’re making memories with your child and getting some great fringe benefits.

Whole Wheat Chocolate Almond Cookies | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Makes 2 dozen cookies

This is a recipe from my Gramma John, updated to be just a bit healthier. I swapped coconut oil for the shortening; replaced processed white and brown sugars with demerara sugar, and used whole wheat pastry flour instead of white. I also notched up the flavor profile and the antioxidants with ginger and cinnamon. The result is a sweet, crispy, crunchy cookie that pleases kids of all ages.

  • 2/3 cup Coconut Oil
  • 1 cup Demerara Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips
  • 1/2 cup slivered almonds, optional

Preheat the oven to  350°. Line two baking sheets with parchment paper or a silpat baking mat.

In a large mixing bowl, beat together the oil and sugar with an electric mixer. Add the egg and vanilla and beat until thick and creamy, about 2 minutes. Add the flour, baking soda, salt, ginger, cinnamon, chocolate chips and nuts, if using. Mix well.

Drop dough onto the prepared sheets by rounded tablespoons. Bake 10 minutes. Cool on a rack.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

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Georgia Peach Pie Cookies | Bob's Red Mill

Georgia Peach Pie Cookies

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

I know a lot of people get scared introducing coconut flour into their baking so I wanted to share my recipe for Georgia Peach Pie Cookies today. This recipe uses enough coconut flour to baby step your way into baking with coconut flour in more of your recipes. Trust me when I say, you don’t want to skip that part in these little gems. I use coconut flour in most of my gluten free dessert baking. I find that if gives my recipes a subtle hint of extra sweetness and really enhances the flavors in my treats without adding a heavy coconut flavor when that’s not what I’m looking for.

Georgia Peach Pie Cookies | Bob's Red Mill

I am so excited that Spring has finally decided to show up on my side of the world! The warmer weather has me ready to throw on my bathing suit and prop my feet up while laying by the lake reading a good book. It also has me thinking about my favorite things to bake during the Spring and Summer! I always have baking on the mind, well, to be honest, I always have food on my mind, but baking is definitely my favorite thing to do when it comes to food. My favorite fruit during the summer time is peaches! I’m a Georgia girl through and through when it comes to celebrating peach season! I get so excited every year when the local peaches start popping up in the grocery stores. I love walking by that section of the store and smelling the sweet aroma of these beautiful jewels of Georgia. I’m a fruit girl when it comes to treats anyway, so when I bake during the warmer months, I love to highlight the season’s best fruits!

Georgia Peach Pie Cookies | Bob's Red Mill

These Georgia Peach Pie Cookies are a buttery vanilla shortbread base with a peachy center. They are crisp on the outside and filled with a gooey peach center with chunks of fresh peaches to highlight my Peach State! These cookies are perfect served on their own or even better served as a mini pie with a scoop of homemade vanilla ice cream. YUM!

Georgia Peach Pie Cookies | Bob's Red Mill

 Georgia Peach Pie Cookies

(Makes 13 cookies)

  • 1/2 cup chopped fresh Peaches (about 3 1/2 oz), very small pieces
  • 4 Tbsp Peach Preserves
  • 1/4 cup Coconut Flour
  • 1/4 cup Cornstarch
  • 1/2 cup White Rice Flour
  • 1/3 cup Raw Sugar
  • 1/8 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/4 cup Soy Free Earth Balance (or butter)
  • 1 Egg
  • 1 tsp pure Vanilla Extract
  • 1-2 Tbsp Almond Milk (only if needed to bring the dough together)
  • 3 tsp Raw Sugar, reserved for topping

Preheat the oven to 350 degrees.

In a small bowl, mix together the chopped peaches and preserves. Set aside.

In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together. Using a medium cookie scoop, scoop the mixture onto a parchment lined baking sheet. Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.

Georgia Peach Pie Cookies | Bob's Red Mill

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Quick and easy-to-prepare, these Hazelnut Chocolate Chip Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. I’ve personally made them to take along on road trips for my family to provide a protein-rich snack that also cures the siren call of a sweet tooth. When you think of the many bars you can purchase, these cookies are a pretty solid way to enjoy fueling up.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Amanda Carter

Prep Time: 10 minutes | Cook Time:  15 – 18 minutes | Yield: 20 cookies

  • 1 Tbsp Flaxseed Meal (7g)
  • 3 Tbsp Water (45mL)
  • 1 cup Hazelnut Meal (112g)
  • ½ cup Coconut Sugar (64g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¾ cup Almond Butter (204g)
  • ½ cup Applesauce (112g)
  • 1 tsp Vanilla Extract
  • ½ cup Dark Chocolate Chips (100g)

Step 1

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Step 2

Mix flaxseed meal and water together in a small bowl and set aside to thicken.

Step 3

In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.

Step 4

In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.

Step 5

Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.

Step 6

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

Each cookie contains: Calories 130, Calories from Fat 90, Total Fat 10g (15%), Saturated Fat 1.5g (8%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 85mg (4%), Total Carbohydrate 10g (3%), Dietary Fiber 2g (8%), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%.

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Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!

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Birdspotter Recipe of the Week | Bob's Red Mill

Meadowlark Muesli Cookies (GF)

by Cassidy Stockton in Birdspotter, Gluten Free, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Meadowlark Muesli Cookies are a wonderful snack to take along on a birding expedition or enjoy while counting birds at your feeder. Full of whole grain goodness, these cookies use our gluten free muesli in place of oatmeal to create an oatmeal-like cookie with fruits, seeds and nuts. If you aren’t gluten free, you can make these using regular unbleached white flour and omit the xanthan gum.

Meadowlark Muesli Cookies | Bob's Red Mill

Meadowlark Muesli Cookies

Directions

Step 1

Preheat oven to 350°F. Spray two baking sheets or line them with parchment paper.

Step 2

Cream butter, granulated sugar and salt until just combined.

Step 3

Add eggs and vanilla extract and mix to combine.

Step 4

Sift together flour, xanthan gum, baking powder and spices. Add to butter mixture and mix slightly. Add muesli and continue to mix until thoroughly combined.

Step 5

Scoop cookies onto prepared baking sheets (about 2 Tbsp per cookie) and bake for 15 – 17 minutes until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely.

Makes 32 cookies.

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Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies (GF, V)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

All the flavors of carrot cake in a cookie fit for breakfast. These tasty little morsels from A Healthful Pursuit are absolutely packed with nutrients, yet taste sinful like any good cookie. They’re vegan and gluten free, though they could easily be made with regular flour, if that’s what you have on hand. Cooked quinoa give them a delightful nuttiness that pairs perfectly with carrots and raisins. Melted coconut butter is a wonderful (and scrumptious) alternative to cream cheese frosting. These make a great breakfast and on-the-go snack, not to mention a fantastic dessert.

Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies

Contributed by Leanne Vogel of A Healthful Pursuit 

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 24

Ingredients

Dry

Wet

  • ½ cup Maple Syrup
  • 2 Tbsp Grape Seed Oil
  • 1 tsp pure Vanilla Extract

Add-ins

  • ⅓ cup Raisins
  • 1 cup shredded Carrot, lightly packed, wrap in a clean kitchen towel and ring out extra juices

Optional Topping

  • 2 tsp melted Coconut Butter

Instructions

  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour into bowl with dry ingredients and stir to combine.
  6. Stir in raisins and shredded carrots.
  7. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  8. Bake in preheated oven for 25-30 minutes, until cooked through and golden.
  9. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
  10. Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

Nutritional Information:

Each cookie contains: Calories 100, Calories from Fat 25, Total Fat 2.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Total Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 6 g, Protein 2 g, Vitamin A 15%, Vitamin C 0%, Calcium 2%, Iron 4%.

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Quinoa Cookies

Quinoa Cookies with Coconut & Chocolate Chunks

by Cassidy Stockton in Featured Articles, Recipes

You know what’s good about Fall? It makes us want to bake. You too? Good news, then! Earlier this Fall, we partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The winning recipe was selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. Congratulations Amber! These look absurdly delicious and make us want to grab a cup of coffee and a good book. You can bet we’ll be making these this weekend so we can do just that.  P.S. If you’re looking for a little quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Quinoa Cookies with Coconut & Chocolate Chunks

Quinoa Cookies with Coconut & Chocolate Chunks
Amber of Loves Food, Loves to Eat

Makes about 24 cookies

  •     1-1/2 cups Whole Wheat Flour
  •     1 tsp Salt
  •     1/2 tsp Baking Powder
  •     1/2 tsp Baking Soda
  •     1/2 cup unsalted Butter, at room temperature
  •     1/4 cup Sugar
  •     1/4 cup Light Brown Sugar
  •     1/4 cup Honey
  •     2 large Eggs
  •     1 tsp Vanilla
  •     1/2 tsp Almond Extract
  •     1 cup cooked Quinoa, cooled
  •     1/2 cup Dessiccated Coconut (unsweetened)
  •     1 cup Dark Chocolate Chunks or Chips

1.) Preheat oven to 375° F and line 2 baking sheets with parchment paper.

2.) Whisk together the flour, salt, baking powder and baking soda.

3.) With a stand or electric mixer, cream butter, sugars and honey until light and fluffy. Add eggs, vanilla and almond extract, and mix until pale and fluffy, about 2 more minutes.

4.) Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.

5.) Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.

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Cassidy Stockton Google: Cassidy Stockton
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Lemon Bars

Whole Wheat Coconut Lemon Bars

by Cassidy Stockton in Featured Articles, Recipes

I’m kind of a sucker for lemon-flavored baked goods. I enjoy a good lemon pound cake and these chewy lemon sugar cookies are one of my go-to treats when I need a fix. I love a good lemon bar. They’re one of my all-time favorite treats and one of the first recipes I tackled as I became a baker. I remember my 12-year-old self being surprised by how many eggs the filling required. I loved gently pressing the crust into the pan so that it covered the bottom and just barely came up on the sides to hold in that precious filling.

When Sarah developed this recipe for us, I was excited to see the addition of coconut to the crust. The recipe also calls for coconut to be added to the filling. If the crust has enough coconut for you, feel free to skip the coconut for the filling. Whole wheat pastry flour gives the crust a delightful, nutty flavor (and makes it a bit healthier). Enjoy!

Coconut Lemon Bars

Whole Wheat Coconut Lemon Bars

Prep Time:  25 min
Cook Time:  60 min
Rest Time:  90 min

Yield:  12 servings

Crust

  • 1/2 cup (30 g) Bob’s Red Mill Coconut Flakes
  • 1 cup (120 g) Bob’s Red Mill Whole Wheat Pastry Flour
  • 1/4 cup (38 g) Powdered Sugar
  • 1/2 cup (114 g) Unsalted Butter, soft, cubed

Filling

  • 1/2 cup (30 g) Coconut Flakes (optional)
  • 1/2 cup (120 mL)Warm Water (optional)
  • 1/2 cup + 1 Tbsp (135 mL) Lemon Juice, divided
  • 4 (200 g) Eggs
  • 2 cups (454 g) Granulated Sugar
  • 1/2 cup (68 g) All-Purpose Flour
  • 1 tsp Baking Powder

Glaze (optional)

  • 1/2 cup (74 g) Powdered Sugar, sifted
  • 2 Tbsp (30 mL) Lemon Juice

Step 1

Preheat oven to 350°F.  Spray a 8 x 8-inch pan with pan spray and, for easy removal, line with parchment paper, making sure to leave paper hanging over the sides of the pan.

Step 2

Spread ½ cup Bob’s Red Mill Coconut Flakes on a clean baking sheet and bake at 350°F until lightly golden, about 5 minutes.  Let cool while you assemble the remaining ingredients. 

Step 3

Meanwhile, combine ½ cup of Bob’s Red Mill Coconut Flakes with ½ cup warm water and 1 Tbsp (15mL) lemon juice and let soak until ready to use.

Step 4

Sift together Bob’s Red Mill Whole Wheat Pastry Flour and ¼ cup powdered sugar.  Add toasted coconut and mix well.  Add butter and mix until a well-incorporated dough forms.

Step 5

Turn dough out into the prepared 8 x 8-inch pan and pat evenly to form a bottom crust.  Dock crust with a fork.

Step 6

Bake crust at 350°F until golden, about 20 minutes.  Let cool while you prepare the filling.

Step 7

In a large bowl, combine all-purpose flour, sugar and baking powder.  Add eggs and ½ cup (120mL) lemon juice and whisk thoroughly.

Step 8

Pour filling onto baked crust.  Drain soaking liquid from coconut using a mesh strainer making sure to squeeze out excess water.  Sprinkle drained coconut over filling.

Step 9

Bake bars at 350°F until the center is set and does not jiggle when the pan is lightly tapped, about 40 – 45 minutes.  Let cool thoroughly before glazing.

Step 10

To prepare glaze, whisk together powdered sugar and lemon juice (adjust to desired consistency and sweetness with more powdered sugar and/or lemon juice) and pour over bars.  Let glaze set before slicing, about 30 minutes.

Cut with a serrated knife.

 

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Cassidy Stockton Google: Cassidy Stockton
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Gingersnaps

Favorite Holiday Treats: Ginger Cookies

by Cassidy Stockton in Featured Articles, Recipes

I love a good ginger cookie no matter the time of year, but there’s something about a hot cup of coffee, a cold winter day and a crisp (or chewy) ginger cookie that puts me in the mood for Christmas. Here are two of our favorite recipes for ginger cookies. If you’re looking for a lovely hostess gift, make a stack of these cookies, wrap with cellophane or plastic wrap and tie with ribbon (see the great photo from Tiffany McCall below). These are delightful on their own or jazz them up further and pair with some fancy coffee or hot cocoa mix.

Gingersnaps

Gingersnaps

Gingersnaps

  •    1 cup + 1 Tbsp Unbleached White Flour
  •     1-1/2 tsp Baking Soda
  •     1 pinch Baking Powder
  •     1 pinch Sea Salt
  •     1/4 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     4 Tbsp Unsalted Butter, room temperature
  •     3/4 cup Sugar + 2-3 Tbsp (for sprinkling)
  •     1 large Egg
  •     1/4 tsp Vanilla Extract
  •     2 Tbsp Molasses
  •     2-3 Tbsp Sugar, for sprinkling

Directions

  1. Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger, set aside.
  2. In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
  3. Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
  4. Place the dough on parchment paper and form into an 8-inch long x 1-1/2-inch wide log. Chill until firm, about 2 hours.
  5. Preheat oven to 350°F. Slice the dough log into 1/4-inch rounds, place cookies on a lightly greased baking sheet, spacing them 1/2-inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
  6. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.

Makes 36 cookies.

Crispy Ginger Cookies

Crispy Ginger Cookies

Crispy Ginger Cookies (GF)

  •     1/2 cup Unsalted Butter
  •     1 cup Sugar
  •     1/4 cup Molasses
  •     1 tsp Vanilla
  •     1 cup Sorghum Flour
  •     3/4 cup Tapioca Flour
  •     1/4 cup Potato Starch
  •     1/2 tsp Guar Gum
  •     1/2 tsp Baking Soda
  •     1/4 tsp Sea Salt
  •     1 tsp Cinnamon
  •     2 tsp Ginger, ground
  •     1/4 tsp Cloves, ground

Directions

  1. Preheat oven to 350°F.
  2. Cream together the butter and sugar.
  3. Add the vanilla and molasses and mix until thoroughly combined.
  4. In a separate bowl, combine the flours, baking soda, salt and spices.
  5. Sift the dry ingredients into the wet and blend until combined.
  6. Place ½ cup of sugar in a bowl.
  7. Form the dough into 1-inch balls and drop into sugar cover the outside of the dough.
  8. Place on greased baking sheet and bake at 350°F for 15 minutes.
Ginger Spice Cookies - Tiffany McCall

Ginger Spice Cookies – Tiffany McCall

Ginger Spice Cookies (GF)

Contributed by: Tiffany McCall from Read.Eat.Blog

  •     3/4 cup butter flavored Crisco (140g)
  •     1 cup granulated Sugar + more for rolling (200g)
  •     2 Eggs
  •     1/4 cup Molasses (85g)
  •     2-3/4 cups GF All Purpose Baking Flour (385g)
  •     2 tsp Baking Soda
  •     1 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     1/4 tsp ground Cloves
  •     1/4 tsp Salt, optional

Directions

  1. Preheat your oven to 325° F.
  2. In a large bowl, cream the Crisco and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
  3. In a separate bowl, sift together the GF flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the wet mixture in spoonfuls, beating well after each addition and refrigerate for 15-20 minutes.
  4. Roll dough into small 1 oz balls, roll them in sugar and space them out on a parchment covered bake sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
  5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar.

Notes: Try not to open the oven while these cookies are baking as they do fall once removed from heat.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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