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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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.

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Shortbreads

Favorite Holiday Treats: Shortbread

by Sarah House in Featured Articles, Recipes

Growing-up, the winter holidays were a time for copious amounts of baking.  These treats were shared with our friends and neighbors (with none too few going right into our little bellies).  My mother taught my sister and me to make several traditional Finnish Christmas pastries along with her favorite shortbread recipe.  She’d cut the shortbread into bars (“fingers” to the Scots, who are the originators of and famous for their shortbreads), package the creamy white center cuts for gifts and let the family indulge in the browned and caramelized edges – my personal favorite.

There are numerous variations on shortbread but none stray too far from the classic mix of butter, sugar, flour and salt.  Creaming the large amount of butter and sugar then adding the flours makes for a tender and full flavored cookie.  Since butter plays a stand-out role in these recipes, treat yourself to using one of high quality.

I’ve been sworn to secrecy of my family recipes but I’m more than happy to provide these new recipes using some of our whole-grain flours.  I’ve also included a good stand-by traditional version, this one adapted courtesy of The Culinary Institute of America.

Gluten Free? No problem, try our Gluten Free Shortbread Cookie Mix or this wonderful recipe from Elizabeth Barbone at Serious Eats.

Shortbreads

(L to R) Brown Sugar Spelt Shortbread, Traditional Shortbread (with unbleached pastry), Molasses Rye Shortbread

Shortbread Cookies

Adapted from The Culinary Institute of America

Yield approximately 20 servings

  • 1 ¾ cup Unbleached White Pastry Flour (210g)
  • ¼ cup White Rice Flour (40g)
  • ¾ tsp Sea Salt
  • 1 cup Butter, soft (227g)
  • ½ cup granulated Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flours and salt.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Whole Wheat Shortbread Cookies

Yield approximately 20 servings

  • 2 cups Whole Wheat Pastry Flour (240g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ½ cup granulated Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flour, salt and baking powder.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Brown Sugar Spelt Shortbread Cookies

Yield approximately 20 servings

  • 1 ½ cups Spelt Flour (180g)
  • ½ cup Unbleached White Pastry Flour (68g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ½ cup Brown Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flours, salt and baking powder.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Rye Molasses Shortbread Cookies

Yield approximately 20 servings

  • 2 cups Light Rye Flour (208g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ¼ cup granulated Sugar (57g)
  • 3 Tbsp Molasses (64g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flour, salt and baking powder.
  2. Cream the butter, sugar and molasses until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.
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Sarah House Google: Sarah House
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Volcanoes

Going Free: Gluten and Dairy Free Volcanoes

by Guest in Featured Articles, Gluten Free, Recipes

As a kid I have very fond memories of my grandma’s house being full of Christmas cookies. I think she would start baking around Thanksgiving to ensure she had tons of cookies to feed all of us. My favorite cookies that she made were volcanoes and I have never found another recipe like them. They are almost like mini pecan pies but with walnuts and cherries in the middle for the “lava.” When my family first went dairy free and then gluten free, these cookies were put on the back burner. When Bob’s Red Mill asked me to work on holiday cookies for their blog I knew I wanted to work on my cherished cookies.  The result is great and I am thrilled to be able to share my favorite cookie with my kids!

Volcanoes

What you need:

Directions:

Cut the butter substitute and dairy free cream cheese into the flour until it is evenly combined. (Think pie dough not cookie dough, for the texture.) Form into a ball, cover and chill for at least one hour. While the dough is chilling place the dried cherries in either hot cherry juice or hot water to soak. To make the filling combine the finely chopped walnuts, egg, brown sugar and vanilla together in a bowl. Remove the chilled dough from the fridge and roll into 24 balls. Place each ball into a mini muffin tin and press into a bowl shape to the top of the muffin tin. You do not want the “crust” to be thin or they will break when you take them out of the pan. Place a small amount of the filling into each mini muffin tin. You want just enough filling to reach the top of the mini muffin tin because if the filling over flows the tin it will be hard to get the cookie out. Place one soaked cherry in the middle of each cookie for the “lava” and place into the oven. Bake at 375° for 20 minutes. Let cool in muffin tin before removing using a butter knife to run around the edge. Store in an air tight container or freeze for longer storage.

Yield: 2 dozen cookies

Rebecca is the single mother to two wonderful boys and author of Going Free: Helping you move to a gluten and dairy free life! She and her two boys live a gluten, dairy and food coloring free life. Rebecca is always looking for easier ways to do things. When she first learned that we had to eliminate these foods, she did some research and cleaned out the cabinets and we hasn’t looked back. Sure there are days that she misses the convince of eating foods full of gluten but knows that in the long run they are all healthier for it. Find more articles and recipes from her at Going Free.

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Guest Google: Guest
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macarons1

Joy’s Misadventures: Nut Free Macarons

by Guest in Featured Articles, Gluten Free, Recipes

Greetings from the West Coast

I would like to introduce myself.  My name is Joy and my blog is Joy’s Misadventures.  I take life one adventure at a time but in my case, Misadventures is more appropriate description.  I enjoy sharing my successes, frustration, mistakes, and failures. 

A little background on me, I have/had allergies since childhood.  Between myself and my brother there was always an awareness of our surroundings and restrictions on what we were able to eat.  I vividly remember one occasion when my little brother ate a strawberry at a local restaurant.  Then all a sudden we had to leave and get medication into him because his throat started to close.   Since then, he never ate another strawberry.

Unfortunately, my daughter inherited similar allergic reactions from my side of the family.  I have always been aware of other people’s allergies but my daughter made me very cautious when choosing foods she is able to eat. 

At an early age, we found that she was allergic to seafood and nuts.  We walked into a pizza parlor that had peanut shells on the floor and within 5 minutes after order, she turned bright read and started to itch uncontrollably.  From that point on, I tried to find alternatives to foods I would think she would enjoy.

When I first started to experiment in making macarons, I felt bad telling her she couldn’t have any.  I would always feel bad when I would have to deny her of anything, especially food.  I started to experiment in making alternatives ingredients for the little cookies. 

My first attempt to a nut free macarons, it came out quite stiff and chalky.  I substitute coconut flour for the almond flour without altering the amount.  I had a feeling the coconut flour would work I needed to adjust the amount used.

According to the package 20% of the original amount in the recipe would be appropriate when using coconut flour.  For example, if it required 100 grams of almond flour then 20g of coconut flour could be substituted.  This is due to the dryness of the coconut flour.  After quite a bit of experimenting, I came up with this recipe.

Coconut-banana Macaron with a Key Lime-White chocolate Ganache

Makes 20 Macarons

Coconut-Banana  Macaron

Meringue

  • 175 Grams (3/4 + 1/8 Cup) of Sugar
  • 67 Grams (2 Large Egg Whites) of Egg Whites

Flour Mixture

  • 68 Grams (1/2 Cup) of Ground Banana Chips
  • 20 Grams (1/4 Cup) of Coconut Flour
  • 150 Grams (1 ¾ Cup) of Powder Sugar
  • 67 Grams (2 Large Egg Whites) of Egg Whites

Directions

  1. Take the 1st set of egg whites into a large metal bowl and add the sugar.  Let it sit for 5-10 minutes until the sugar is absorbed by the egg whites.
  2. In the meantime mix the coconut flour, powder sugar, and grounded banana chips.  I used a food processor.
  3. Place the mixture into a bowl and set aside.
  4. Whip the egg whites until it becomes medium peaks.  Slightly stiff but still glossy.  Set this aside.
  5. Take the flour/powder sugar mixture then stir in the other set of egg whites.
  6. Fold in the whipped egg whites into the flour mixture until it is well incorporated.  The consistency resemble marshmallow but a little bit runnier.  You should be able to make an indent in the mixture and it may hold the shape for a couple of seconds before it starts smoothing out.
  7. Place the mixture into a piping bag and pipe out 1 inch discs on a cookie sheet lined with parchment paper.  Separate the cookies an inch apart.  You will notice the cookies will keep the shape while starting to spread slightly.
  8. Let the cookies rest for an hour or two until a film is formed over the cookies.
  9. Pre-heat the oven to 300F.  Place another cookie pan inside of the oven while it pre-heats (this helps when creating feet).
  10. Place the cookies on the first cookie sheet and bake for 12-15 minutes.
  11. Remove from the oven and allow it to cool completely before removing from the pan.
  12. Match up the cookie according to size.
  13. Make the Filling

Key Lime and White Chocolate Ganache

  • 11 Ounces of White Chocolate
  • 1 Cup of Heavy Cream
  • 3 Tbs of Key Lime Juice

Directions

  1. Place the white chocolate and key lime juice in a medium bowl.
  2. Pour the cream into a medium sauce pan and heat over a medium heat.
  3. Once it starts to bubble, remove from the heat and pour over the chocolate.
  4. Let it sit for a couple of minutes to allow the chocolate to melt.
  5. Stir the chocolate until it is melted and smooth.
  6. Let it cool to room temp.  This may take an hour.
  7. Once it is cooled, whip the chocolate at a low then a medium speed until it because fluffy.

Assemble

  1. Spread the filling on one of the cookies.
  2. Place the matching side on the other side to form a sandwich cookie.
  3. Serve
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