Friday, September 19, 2014

Best Cookie Ever!

Who doesn't love a good cookie? And, with chocolate?  While on my quest to find a recipe that didn't have "refined" sugar or flour this is what my searching found.  When I opened this link my search ended!  I thought why not I like the ingredients and I had everything required for the recipe.  I personally can't do a lot of sugar, it creates sinus problems for me and especially when I eat a chocolate chip cookie; no matter what kind or where it comes from.  I do crave them from time to time ~  It wasn't the case with this cookie and it had all the flavor of a great chocolate chip cookie I was looking for.  :)  This cookie is sugar, gluten and egg free.  It can also be adapted for vegans.*

Gluten Free "Best Ever" Chocolate Chip Cookie
  • ¾ cup almond flour or almond meal, very firmly packed (about 3 ounces or 100 grams)
  • ¼ cup coconut flour, very firmly packed (about 1½ ounces or 43 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • dash cinnamon, optional (I didn't)
  • ½ cup butter or coconut oil, melted (I used butter)
  • ½ cup real maple syrup (preferably grade B) or honey (I used maple)
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped, or 1 cup chocolate chips (I used Ghirardelli 60% baking chips)
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the flours, baking soda, salt and cinnamon if using. Pour in the melted butter, maple syrup and vanilla extract mixing thoroughly, then stir in the chocolate.
  3. Don't freak – dough will be runny! If you haven't used coconut flour before a little goes a long way it soaks up moisture. So let the dough rest for 5 minutes or more in the refrigerator to absorb some of the excess moisture. When ready I used a heaping teaspoon and lightly rolled them in my hand and placed on prepared baking sheet.
  4. Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool. I used a couple sheets since I wasn't sure how they would spread out.
    Delicious!! The recipe link I was here at Cookie & Kate ~
*On the subject of eggs in regards to vegans - what do you do with the eggs produced from chickens?
They surely could feed many a hungry people. VB

Monday, May 5, 2014

Easy Armenian Cucumber Pickles

I can't believe I never posted this recipe! I found the draft while going through working on my recent posts.  It was started August 2013, I just didn't finish it - but, better late than never and early for Farmers Market shoppers.  :)  Doris, I hope you have your Armenian Cucumbers again I didn't get my garden up and running; I ran out of steam.  ha

The post ~  August 2013

Here's an easy recipe to try if you happen to have a few delicious Armenian Cucumbers that you're wondering just what to do with them.  Armenian Cucumbers are mild in flavor and work very well for this recipe I found here; a food blog called In The Raw.

All ingredients are placed in a jar and left to marinate in the icebox.  Just that simple!

You will need:

Armenian or other "pickling cucumbers"
raw cider vinegar (I used Braggs)
filtered water
1 Tbsp. course salt
fresh sprig of dill
fresh sprig of thyme
5 cloves of garlic, peeled & sliced
1 Tbsp whole peppercorns
1Tbsp mustard seed
1Tbsp dried chili pepper (I used chilies I dehydrated and crushed)

Sterilized mason jars - this can be done in a preheated oven at 200 degrees, or in dishwasher.
Cucumbers can be sliced in spears or in slices as seen in pictures.
Place all the spices into the jar and fill with cucumber.  Pack in as many as you can, then fill the jar 2/3's of the way up with raw cider vinegar.  Fill the rest of the way full with filtered water.  Screw on the lid and turn over to mix the ingredients well.  Store in the refrigerator.
The pickles can be eaten the next day or allow to set longer to taste.  Then longer they marinate the better the flavor.  The recipe can be found here at In The Raw.

I used red chili I dehydrated and broke up in my spice mill.  It has heat and the fresh garlic made it extra delish!

In a clean sterilized jar place the cucumber(s) you plan to use rise of and pat dry.  Slice thin and place in jar on top of all the spices

Market Links:

Local First Arizona 
Farmers Market On Line
Local Harvest

GF Saltine Crackers ~

As the story goes (and not as the stomach turns, umm) my Dad likes saltines and decided he wasn't doing wheat for awhile.  Just to see if it would make a difference with his digestive health.  It did help once before but I'll leave that for another time - possibly.  :)

So soup was going to be dinner and a request for saltines without wheat.  Actually, the question put to me was; "Is there any type of cracker you can get without wheat?"  Answer, "I could make some!"

And I did!  After locating a recipe, as I've made crackers before though not "saltines," I thought I'd look for specific.  This easy recipe and very good tasting found here Elizabeth Barbone's GF Baking.

The dough is light and crisp like a saltine, Dad thought they tasted better.  :) I agree.

GF Saltine's

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour (org. calls for cornstarch)
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. xanthan gum
6 Tbsp. cold butter
1/2 cup cold water, more if to dry
Kosher salt for sprinkling

Preheat oven to 425 F with rack (s) in the center of the oven.

Combine all dry ingredients and whisk together.  You can use a food processor - I just placed in a large bowl that I normally use for making pie dough cutting the butter in with a pastry cutter.  Once butter is cut in (butter remaining the size of small peas) drizzle in water and mix to form dough.  If dough is to much on the dry side add a bit more cool water.  Check this with you hands.
Once dough is ready place between to large sheets of parchment 12 x 16.  I dusted slightly with white rice flour, it was rolling okay but better after dusting.  Roll into square or rectangle 1/16 inches thick.
Remove top parchment and cut with pizza wheel into squares.  Leave dough on parchment (important) and side onto baking sheet; leaving the dough as is after cutting.  Sprinkle with Kosher salt.  Saltines will be baking on parchment and separate on there own.  Cool ~
I rolled out a bit to thin and thought I'd remove that which wasn't going to fit on baking sheet.  (mistake) In turn dropping that onto the floor loosing 1/4 + to the trash.  :(  I won't do that again.  :)

Bake until crackers are golden brown around 20 minutes.  I left mine in a little longer.  Remove pan when ready and cool on rack.  Part if needed.  Original recipe here.

Not that we have to have "bread or crackers" with everything - it's nice to know you can make your own and without wheat if you choose.

The saltines were awesome with my chicken soup!

Another great Gluten Free baking spot is:

The Art Of Gluten Free Baking  and again Elizabeth Barbone's Gluten Free Baking.