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Carol Fenster: Celebrating April as Autism Awareness Month: Scrumptious Coconut Macaroons

by Guest in Featured Articles, Gluten Free, Recipes

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: http://www.pulsecanada.com/pulses-and-the-gluten-free-diet The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (www.CarolFensterCooks.com)

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2  teaspoon salt

Wet Ingredients

  • 3 egg whites
  • 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at www.CarolFensterCooks.com, offers a weekly gluten-free online cookbook at www.GfreeCuisine.com, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

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Gluten Free Canteen: GF/CF Mini Black & White Cookies

by Guest in Featured Articles, Gluten Free, Recipes

As a small child, there was no better way to spend Saturday morning than to go to the market with my mom followed by a trip to the infamous Snowflake Bakery.  There we would finish up the shopping with purchasing a freshly baked coffee cake and a dark rye bread, still slightly warm.

My mom let me pick out my favorite cookie and I would manage to eat it all on the way home.  Half Moons were huge cookies, almost five inches across and slathered with both chocolate and vanilla glaze. These giant cake-like cookies were better known everywhere else as Black & Whites.

Years later, long after the bakery was gone and I’d moved to the west coast where Black & White Cookies are virtually nonexistent, I learned how to bake them at home for my children.  Now I make them gluten-free in a mini version for my grandsons.  This kid-sized version of the recipe is both gluten-free and dairy-free.

Don’t save them for special occasions – make today a mini Black & White Cookie day at your house.

Gluten Free, Casein Free Mini Black & White Cookies

Makes about one dozen 2 inch cookies

Cookie Batter

  • 140 grams gluten free flour (100 grams Bob’s Red Mill GF Oat flour, plus 25 grams Bob’s Potato Starch, plus 15 grams Bob’s Almond Flour) (about 1.5 cups)
  • 45 grams sugar (about ¼ cup)
  • 8 grams Spectrum solid shortening (1/4 oz. or about 1 skimpy tablespoon)
  • Pinch of kosher salt
  • 1/ 2 teaspoon baking powder
  • 1 whole large egg plus 1 large egg white
  • 1 scant tablespoon Almond Milk (Diamond)
  • ½ teaspoon GF Vanilla Extract
  • ¼ teaspoon pure lemon extract (available at most grocery stores)

Glaze

  • 1 cup organic confectioner’s sugar (1/2 cup in each bowl)
  • 1 tablespoon unsweetened cocoa
  • hot water
  • splash of vanilla
  • tiny drop of organic corn syrup (optional)

Preheat oven to 350.  Line a baking sheet with parchment or silpat.

In a stand mixer bowl, weigh out the flours and sugar, and add the baking powder and salt.  Mix on low for about 15 seconds to incorporate the flours.

Add the shortening and on medium low, mix until it resembles coarse sand.

Add the egg and mix again for about 15 seconds.

Add the Almond Milk and mix again for a few seconds.

That’s it.  Using a spatula, scrape the sides and cover the bowl and let it rest for about 20 minutes.  GF mixtures benefit from a short rest before baking.

Scoop by tablespoons (I use a small ice cream scoop) onto the prepared baking sheet taking care to make sure the scooped dough stays round.  Using a spoon or a small offset spatula, flatten the dough using a circular motion to keep the shape as round as possible.

Bake about 9 minutes and rotate the pan.  Bake about 6 minutes more or until the bottoms are slightly golden.

Cool completely.

Glaze Directions

In two separate small bowls sift about ½ cup of organic powdered sugar into each.  In one bowl add a scant tablespoon of unsweetened cocoa, sifted to remove lumps. Whisk to incorporate.

Add 2-3 teaspoons of hot water to each bowl stirring until the mixture looks like a thick glaze.  Add a splash of vanilla to each bowl and stir.  Add a drop of organic corn syrup to each bowl and stir.

If the mixture is too thick, add drops of hot water.  If it is too thin, add tiny amounts of powdered sugar (sifted – you don’t want lumps). The ideal glaze will be on its way to being thick but still drippy.

Apply the glaze on the flat side or the bottom.

Using a small offset spatula or a very small spoon spread the vanilla glaze on half of each cookie.  Let them dry a bit on the cooling rack.  By the time you finish with the vanilla, the first cookies you glazed should be hardening.  Do the same with the chocolate side.

Hint:  Don’t glaze the cookies over the rack where they are drying – or over the bowls.  I’ve dripped chocolate on vanilla in both circumstances.  Now I slather on the glaze over a small plate which catches the drips.

Let the glaze harden for about an hour.  And enjoy.

Lisa Stander Horel is the author of Gluten Free Canteen, a blog about gluten free baking for people and gluten free cookies for dogs. www. glutenfreecanteen.com

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PB&JCookies

Silvana’s Kitchen: Silvana’s Gluten-Free, Dairy-Free PB&J Cookies

by Guest in Featured Articles, Gluten Free, Recipes

photo: Stephen Scott Gross

Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, and the founder of Silvana’s Kitchen, a gluten-free blog that takes the guesswork out of how to feed a family with food allergies.

Makes: 20

  • ½ cup of your favorite gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • ¼ cup shortening, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, at room temperature
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • ¼ cup plus 2 tablespoons confectioners’ sugar
  • 1½ tablespoons rice or soy milk

1. Preheat the oven to 350°. In a small bowl, stir together the flour blend and baking powder.

2. In the bowl of a standing mixer, blend ¾ cup of the peanut butter with the shortening on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 parchment-lined baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.

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The Mommy Bowl: White Chocolate Macadamian Nut Cookies (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

The fine folks at Bob’s Red Mill are highlighting gluten-free, casein-free kid-friendly recipes throughout the month of April in support of Autism Awareness Month. Whether your kiddo has autism, an autoimmune disorder, depression, or allergies, a gluten-free, casein-free diet can be a great tool to help your child reach his or her fullest potential. But kids just want to be kids, right? They want food that tastes good and looks “normal” – like the food that their friends eat. Thankfully, through the support of companies like Bob’s Red Mill, it is getting easier and easier for parents to create recipes that are tasty enough to fool the most discerning of kid palates. In my house, cookies are the go-to treat. And, these white chocolate macadamia nut cookies are a hit, even with the kiddos and friends that don’t need a special diet.

Vegan, Gluten-Free White Chocolate Macadamia Nut Cookies

  1. Preheat oven to 350°.
  2. In a large bowl, beat together the Earth Balance and the palm sugar until well blended. Add the flax egg and extracts. Beat until light and fluffy.
  3. In a small bowl, mix the rice flour, arrowroot starch, sorghum flour, guar gum, salt and baking soda.
  4. Add flours to wet ingredients. Beat well.
  5. Fold in the nuts and white chocolate
  6. Drop by rounded tablespoons onto parchment-lined cookie sheets.
  7. Bake for 12 minutes, until light golden. Cool on parchment before moving.

Note: Vegan white chocolate is available online from several manufacturers. I use a locally produced brand that is not available online. Try this one from Organic Nectars.

For more gluten-free, casein-free recipes, please visit me at my blog, The Mommy Bowl.

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My Man’s Belly: Chocolate Cookie Dough Ice Cream

by Guest in Featured Articles, Gluten Free, Recipes

My name is Pamela and I write a blog called My Man’s Belly.  I was so happy to be able to share these recipes with you.  I create all kinds of recipes on my site and especially enjoy creating recipes that allow people, with dietary restrictions, to enjoy the same things that everyone else (without restrictions) gets to enjoy.

I have a few dietary restrictions myself, but my husband does not.  So when I create these recipes I do it so that he has no idea that what he’s eating contains any ingredients that he isn’t already familiar with.  So when you make these recipes feel confident that you can serve these to your friends and family who may not have any dietary restrictions…they won’t know the difference.

This is my favorite gluten free chocolate chip cookie recipe.  I’ve modified it a bit from Gluten Free Goddess.

Gluten Free/Egg Free/Casein Free Chocolate Chip Cookies

Makes 2 dozen small cookies*

Ingredients

Directions

In a large bowl, stir together the dry ingredients (the first 8 ingredients) with a fork for 2 minutes.  Doing this helps to insure that all of your dry ingredients are thoroughly combined.  Set aside.

In the bowl of a stand mixer or in another large bowl, with a hand mixer, blend the wet ingredients (the next 5) ingredients.

Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.

Mix the dry ingredients into the wet ingredients 1/3 at a time.  Make sure that things are well combined before adding in the next third of the dry ingredients and scrape down the sides of the bowl.  If you find that the dough is a bit on the dry side you can add water or almond milk one Tablespoon at a time to help moisten the mixture.  (I recommend mixing the dough in a stand mixer or with a hand mixer.)

Pour the bag of chocolate chips into the dough and stir, by hand, to combine.

Separate the dough in half.

Wrap one half of the dough and refrigerate for at least one hour before baking into cookies.

Spread the other half of the dough in an 8″ x 8″ pan.  The dough does not have to completely cover the bottom of the pan edge to edge.  Just make sure that the dough is even.  Cover with plastic wrap and chill for several hours.

To make cookies….

Preheat the oven to 350 degrees Fahrenheit.

Remove the half of the cookie dough, which you wrapped in plastic, from the refrigerator.

Line a cookie sheet with parchment paper or a silicon baking mat.

I used a 1” ice cream disher to make smaller cookies.  Scoop the dough and place on the baking sheet.  Leave 2” between cookies.

Lightly press the cookie dough so that it is flat on top (don’t smash the dough down as these cookies are a bit thinner anyway.)

Bake for 15-20 minutes.

*I got 24 smaller cookies from my dough.

**[NOTE FROM BOB'S RED MILL]: While naturally gluten free, our buckwheat flour is not produced in our gluten free facility, nor is it batch tested for gluten. If you know of another brand that is tested, please leave in the comments. We could not find a brand that does actual testing on their buckwheat flour.

Vegan and Casein Free Chocolate Cookie Dough Ice Cream

Makes 1 quart

Ingredients

  • 1 Cup Coconut Cream (do not use Coco Lopez – or you can use coconut milk)
  • 1 Cup Unsweetened Almond Milk
  • 1 Tablespoon Tapioca Flour
  • 1/2 Cup Cocoa Powder
  • 6 Tablespoons Agave Nectar
  • 1 Tablespoon Vanilla Extract
  • Small Pinch of Sea Salt

Directions

Pour 1/4 cup of almond milk into a small bowl or cup.  Add in the tapioca flour and stir until the flour is thoroughly combined with the milk.

In a 2 quart saucepan, over medium heat, add the coconut cream, remaining 3/4 cup of almond milk, cocoa powder, agave nectar and vanilla extract.

Whisk to combine the ingredients and keep whisking until small bubbles form around the edges of the pan.  By the time this happens, the cocoa powder should be completely combined with the liquid ingredients and look like dark chocolate milk.

Remove from heat and whisk in the almond milk tapioca flour mixture.  Keep whisking as you pour this in.  You’ll see everything start to thicken up almost immediately.

Add a small pinch of salt to the mixture and whisk again.

Cover the top of the mixture with a piece of plastic wrap.  Place the plastic wrap directly on top of the mixture’s surface (this will keep a skin from forming on top).

Let the mixture cool for a bit, then refrigerate for at least 4 hours.  Keep the plastic wrap on the mixture.

Pour thoroughly chilled mixture into your ice cream maker and process according to the instructions.

Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.

Cut the cookie dough into 3/4″ squares.  Don’t worry if they aren’t perfect (they won’t be)…this is ice cream after all….

Once dough is cut, put back into the refrigerator until ice cream is done in the machine.

Once ice cream is done, scrape into the bowl that you will be storing it in.

Dish the cookie pieces into the soft ice cream and stir to combine.  The dough may break up a bit and the chocolate chips may come out, but that’s fine.

Cover the container and chill for at least 2 hours before serving.

If ice cream is left to freeze overnight, it will be pretty hard to dish out.  Simply uncover it, and pop it into the microwave for 30 second intervals until it is scoopable.

You can serve this with some of the cookies you made with the rest of the cookie dough, make ice cream sandwiches with the cookies and ice cream or just serve the ice cream all on its own.

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Our whole grain blue cornmeal is a delightful addition to any baked good.

Blue Cornmeal Chocolate Chip Walnut Cookies

by Meagan Nuchols in Featured Articles, Recipes

Recently, the Bob’s Red Mill Bakers have put our heads together with thoughts on how to incorporate and showcase our wide variety of grains. We have decided to select a monthly grain that will be showcased in the store, as well as, an accompanying recipe including that ingredient. For the heart healthy month of February we showcased the New Mexican-grown blue corn in the form of our stone ground Blue Cornmeal.

Bob’s Red Mill Blue Cornmeal is naturally high in fiber and protein. This satisfying grain is sold as a medium grind and can replace up to 25% of the flour in a recipe. Adding blue cornmeal to a recipe will add extra nutrients, a different texture and a fabulous flavor. Soaking the cornmeal prior to mixing promotes an overall better texture that is more moist. The grind is fairly consistent in its blue-gray color, which lends to a beautiful finished product. You may notice black specs within the meal, but don’t worry the germ of the corn is good for you!

Try this age-old grain in pancakes, bread, muffins, crepes or come on over to the Whole Grain Store and try our Blue Cornmeal Chocolate Chip Walnut Cookies.  Believe it or not February is almost over, so hurry in for the opportunity to experience this delicately sweet variety of corn. Oh and best of all, the corn that Bob’s Red Mill grinds is not genetically modified! Eat up!

Blue Corn Chocolate Chip Walnut Cookies

This photo is a little dark, but the cookies are delicious, we promise!

  • 8 oz (2 sticks) Unsalted Butter, at room temperature
  • 2/3 cup light Brown Sugar, packed
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Blue Cornmeal
  • 1 cup Unbleached White Flour
  • 1 tsp Baking Powder
  • 10 oz best-quality Bittersweet or Semi-Sweet Chocolate Chunks or Chips
  • 1 cup chopped Walnuts

Preheat the oven to 350°F. Cream together the butter and sugar, then beat in the eggs and vanilla. Add the blue cornmeal, sift in the flour and the baking powder, and mix well. Fold in chocolate chips and walnuts.

Drop by rounded tablespoons onto ungreased baking sheets, spacing 2-inches apart. Bake 8 to 10 minutes, or until lightly browned at edges, switching positions of the sheets halfway through. Cool the cookies for 5 minutes on the baking sheets before carefully transferring with a thin spatula to wire racks to cool to room temperature.

Try not to eat all of them in one sitting! We dare you!

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Strawberry Thumbprint

Baking with Almond Meal

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

This time of year, I just want to bake! The holidays are far behind us, but that doesn’t mean we can’t indulge ourselves in the occasional treat to finish out the season. The weather is still a little chilly, and nothing feels more comforting than a slightly warmer home because the oven is on, baking yummy treats and helping to combat those winter blues.

Almond Meal makes baked goods better.  I can tell you with great confidence that every baking experiment I have conducted (cookies, muffins, pies, brownies) irrefutably supports this statement. The taste and texture of Almond Meal really adds to the appeal of baked goods. The flour is easy to use, low in net carbs, creates a perfectly moist crumb and is especially tasty as an addition to chocolate desserts.  You can replace up to 20% of the flour in any recipe with Almond Meal, or try one of our fabulous recipes yourself and keep the holiday cheer going for the duration of the winter.

Strawberry Thumbprints

Blueberry Almond Muffins

Almond Brownies (Gluten Free)

Magically Moist Almond Cake (Gluten Free)

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Chelsea Lincoln Google: Chelsea Lincoln
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Oatmeal Cookies with Whole Wheat

Celebrate National Oatmeal Month with Cookies!

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

Since January is National Oatmeal Month, I decided we should make a treat of it!  We all have our favorite ways of making oatmeal in the morning (fruit, nuts, sweetening) and favorite variety of oats we eat (rolled, steel cut, Scottish), but everyone loves a great oatmeal cookie.  Here are some delightful oatmeal cookie recipes you are sure to enjoy! 

 

Coconut Almond Oatmeal Cookies

Coconut Almond Oatmeal Cookies  

1/2 cup Margarine, non-hydrogenated  

3/4 cup Evaporated Cane Juice  

3 Tb Milk (Cow, Soy, Rice)  

1 tsp Vanilla  

1/2 cup Sorghum Flour  

1/4 cup Tapioca Flour  

1/4 cup Potato Starch  

1/2 tsp Xanthan Gum  

1 1/2 cups Gluten Free Quick Rolled Oats  

1/2 tsp Baking Powder  

1/2 tsp Baking Soda  

1/4 tsp Sea Salt  

1/2 cup Shredded Coconut  

1/2 cup Sliced Almonds  

Cream together the sugar and margarine until smooth. Add the milk and vanilla and blend. In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, salt baking powder and baking soda. Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated throughout the dough.

Place by the rounded tablespoon on a greased cookie sheet and bake at 350°F for 15 minutes. Makes 2 dozen cookies.

Oatmeal Cookies with Whole Wheat

 Oatmeal Cookies with Whole Wheat

1 cup Vegetable Shortening 

1 cup Brown Sugar, packed 

2 large Eggs 

2 cups sifted Whole Wheat Flour 

1 tsp Baking Soda 

1/2 tsp Sea Salt 

1/2 tsp ground Allspice

1 tsp ground Cinnamon

1 tsp ground Nutmeg 

10 Tb Milk 

2 cups Oats, Rolled, Quick Cooking 

1 cup Raisins (Unsulfured) 

1 cup chopped Walnut Halves 

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.

In a large bowl of an electric mixer, beat shortening and brown sugar until creamy. Beat in eggs until well blended. In another bowl sift together flour, salt, soda, and spices three times. Add flour and milk alternately to shortening mixture; fold in the quick oats, raisins and chopped nuts.

Drop dough by rounded tablespoons onto prepared cookie sheet, spacing about 2″ apart. Bake until cookies are golden, but center are still soft (10-12 minutes). If using 1 oven, switch position of pans halfway through cooking. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days. Makes 48 cookies.

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Vanilla Almond Sugar Cookies

Holiday Baking: Cookies!

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

What better way to celebrate the holidays than baking up cookies by the dozen? There are so many varieties of cookies; both traditional for the holidays and more basic cookies for every day munching. They make great gifts and are a tasty offering at holiday gatherings. I try to come up with at least one new recipe every year and I love searching the archives for old favorites. Here are some of our favorite basic cookie recipes that’ll be perfect for everyday snacks and for your upcoming holiday party. Click on the recipe title for a link to the recipe on our website.  We hope you enjoy! 

Gluten Free Cookie Reicpes:

Vanilla Almond Sugar Cookies

Crispy Ginger Cookies

Chocolate Chip Cookies – Gluten Free

Almond Crispies

Teff Peanut Butter Cookies

 

Conventional Cookie Recipes:

Oatmeal Gingerbread Men

WOW Chocolate Chip Cookies

5 Grain Cookies

Oatmeal Cookies with Whole Wheat

Strawberry Thumbprints

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Chelsea Lincoln Google: Chelsea Lincoln
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Different flavors of jam create endless possibilities.

Strawberry Thumbprints

by Cassidy Stockton in Featured Articles, Recipes

Different flavors of jam create endless possibilities.

Every year at Christmas I break out this recipe. We shared it here a few years back, but I wanted to share it again. I have a tendency to bake a lot of cookies for the holidays and I always include this one. Not only is it easy and quick, but it offers something that my other cookies often don’t- a break from chocolate and decadence. These cookies certainly deliver on flavor, but the lightness of almond meal and the jam make them a pleasant diversion from the heavy holiday flavors.

These can easily be made dairy-free by substituting butter with soy margarine or shortening. I usually make these with whatever flavor of jam I have on hand and each one is delicious in its own way.

Strawberry Thumbprints

  • ½ cup Butter*
  • ½ cup Sugar
  • 2 Tb Milk (Cow, Soy, Rice)
  • 1 cup Unbleached White Flour
  • ½ cup Almond Meal
  • ¼ tsp Sea Salt
  • ½ cup Strawberry Jam

Cream together the butter and sugar. Add the milk and combine thoroughly. Mix together the flour, salt and almond meal. Add dry ingredients to wet, mix to combine. Form into one-inch balls. Place ¼ cup of additional Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball. Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with your thumb. Put in ½ tsp jam in each hole. Bake at 350°F for 15-18 minutes. Makes one dozen cookies.

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Cassidy Stockton Google: Cassidy Stockton
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