Wednesday, December 30, 2009
Sunday, December 27, 2009
Monday, December 21, 2009
You may be thinking, could I really handle another cookie recipe? Or you may be suspiciously asking if I am eating all of these cookies on my own. Haha, well, to answer the questions that I'm sure you are not asking, but I ask them because I'm just dying to justify all my baking...
It's Christmas time and cookies are one of the most important details to not be missed :)
So my friends, here is another gluten-free dairy-free cookie recipe to inspire you to do some holiday baking to be enjoyed by all. Oh, and I forgot to say that yes, I am enjoying all of the cookies this season, and yet sharing them may be just as wonderful!
Hazelnut Currant Cookies Recipe
Mix all of the dry ingredients together first, then add the oil, egg, lemon juice, vanilla and agave. Mix well with a spatula. Add the shredded coconut and currants last. Let the batter sit for 20-30 minutes before baking to let the ingredients soak up the moisture and let the flavors meld together. Then use a teaspoon to spoon out little balls onto a parchment papered baking sheet. Bake for 12-14 minutes in a 350 degree pre-heated oven. Then pull from the oven, and let cool for 10 minutes before moving. They are a bit crispier in texture like I said, but you would still want to let them cool just a bit before moving.
So, I have been sharing many of my gluten-free inspired Christmas cookie favorites...now what are some of your favorite Christmas cookies from growing up...
Much love and holiday cheer to you!
Saturday, December 19, 2009
Wednesday, December 16, 2009
Some interesting health facts about molasses: It is a by product of sugar cane. It is the leftover syrup that is extracted in the sugar making process is the molasses. I like to use blackstrap molasses which is the most potent form of molasses, and contains significant amounts of vitamins and minerals. Molasses has 20% of your daily value of calcium, iron, magnesium, and potassium. So, it is sometimes used as a supplement to those who have a hard time digesting nutrients. Another important fact of info is to look specifically for "unsulphured" molasses. In the sugar making process, sulfur dioxide is added to preserve the sugar, and so most molasses is made with this sulfur preservative. To avoid the preservative potency, look for unsulphured molasses which is made with mature sugar cane, instead of the young version of the sugar cane. Basically, you gain more health benefits when you by the 'unsulfured' 'blackstrap' variety. Although, these cookies can be made with any molasses. I like to have a little healthy vitamins though if I am going to be consuming more than one cookie :) I'm just saying...
Spicy Chewy Molasses Cookies
Monday, December 14, 2009
Chocolate Coconut Almond Shortbread Cookies
Saturday, December 12, 2009
Wednesday, December 9, 2009
I made these cookies yesterday to share with a friend that was in need of a gluten-free, refined sugar-free, and egg-free cookie. Here it is. Pretty simple, and pretty tasty.
1 1/2 cup of raw cashew butter
1/3 sucanat (unrefined dehydrated cane juice)
1 1/2 ts of baking powder
1/4 cup agave nectar
4 TB of ground flax seed (flax meal)
1/4 cup of unsweetened applesauce
1 ts. of pure vanilla
1 1/2 ts. of ground cinnamon
1 1/2 ts. of ground ginger
1/2 ts. of sea salt
1/2 ts. of ground cloves
1/8 cup of black strap molasses
Mix all of the ingredients in a mixing bowl. The batter is sticky, so you may way to use a spoon for dishing out large teaspoon sized balls onto a parchment papered cookie sheet. Mix in some allergen-free dark chocolate chips if you desire or sprinkle some extra cinnamon on top. Bake at 350 degrees for about 12 minutes. Pull from the oven and let cool for about 5-10 minutes before moving.
I love simple cookies that are tasty and even a healthy snack. There is no guilt or hard feelings over having a few of these in one sitting. I can tell you I already had a few :) Yummy!
Stay warm tonight friends. I will be staying close to home with a warm cup of hot cocoa. My favorite dairy-free hot cocoa is 1 cup of a non-dairy beverage (coconut or almond are my favorite), then add 1 heaping TB of baking cocoa powder, 1 TB of agave, and 1 ts. of coconut oil. Put all the ingredients in a small sauce pan on the stove and whip up with a wisk to blend in the cocoa powder. Add a dash of cinnamon if you like, or have a cinnamon stick soak in your cup after cooking. Keep it on medium heat until it starts to boil just a bit. You will have to make sure not to burn your tongue on this one because it gets really hot, really fast. But after pouring it into your favorite mug and snuggling up and waiting for it to be drinkable... it is absolutely divine. I recommend it to all on a night like tonight.
Much love to you friends!
Monday, December 7, 2009
1/2 ts. of nutmeg, ginger, cayenne pepper, sea salt and black pepper if you desire more pepper
Saturday, December 5, 2009
Thursday, December 3, 2009
I made this in hopes to enjoying some stuffing with my turkey dinner this year, and let me tell you I was definitely not disappointed. It was so flavorful and moist and crunchy in all the right places. I am not going to go on and on anymore, I am just saying that you need to try and make this recipe next holiday. Heck, you might as well make it tomorrow and try it out with a nice relaxing weekend dinner. It is that good. The trick is really in the use of fresh herbs. They make it so savory and fresh. If you can not get your hands on fresh herbs, then try to use dried varieties. Yet I would recommend the fresh, they really are the secret ingredient.
The first step is to whip up a batch of the gluten-free cornbread recipe from scratch.
Corn Bread Stuffing Recipe:
1 1/2 cup corn meal
Mix all of the flours and dry ingredients together in a large mixing bowl. Mix the non-dairy milk and the apple cider vinegar in a separate bowl and set aside for ten minutes to curdle. Then add the milk/vinegar mixture, honey and oil to the dry ingredients and mix well. After mixing well, let sit for 5-10 minutes to let the soda and vinegar mix in well. It will start to fluff just a bit, stir again and then pour into a 9x13 greased with olive oil pan. Bake in the pre-heated 350 degree oven for about 30-40 minutes, or until it is golden brown on the top and there is not a gooey middle. After it is baked, pull from the oven and let it completely cool down. Cut the bread into 1 x 1 inch cubes and let sit out for a few hours to continue to dry a bit. It is fine to leave it over night covered as well. Then, after a while of cooling, fork out the cubes onto a cookie sheet and spread them out. Put them in a 275 degree oven for 1 hour so that they can dry out and become more like crunchy bread cubes. Make sure you do not burn them, so keep an eye on them.
Savory Juices to the Stuffing
Dice the onion and garlic and then saute in a large frying pan (big enough to hold 2 cups of broth and the herbs as well). After the onion and garlic get soft, add the diced celery and spinach. Cook for a few minutes and then add the broth and herbs. Stir and cook for about 5 more minutes to let the flavors cook together.
Put all of the dried cornbread cubes in a large Pyrex or Corningware dish (like 9x13 size). Then pour the herb, onion liquid over the bread and lightly toss with a large spoon or fork. Be careful not to break down the bread too much. Then Cover with a thick piece of foil or other cover and let sit in the fridge for at least an hour, but up to 4-6 hours in fine too. Then bake at 350 degrees for 30 minutes and you have warm, delicious, homemade, gluten-free stuffing.