Tag Archives: egg free

two favorites: {holiday cookies}

since baby #3 is due any day now (actually, she was due three days ago…), i figure i’d better blog while i can. this is a post i’ve been looking forward to sharing, because it features my favorite baked good: COOKIES.

i hope you’ll enjoy these two cookie recipes; these are my go-to cookies, and as a bonus, are both suitable for the holiday season!

1)  cranberry coconut cookies

cranberrycoconutcookies

these are a spinoff of “dina’s delightful cookies,” featured on elana’s pantry (one of the best recipe blogs EVER!). they are so wonderful – they have the taste/consistency of shortbread cookies.

{ingredients}

1/4 cup coconut oil, melted

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1-1/4 cup almond flour or favorite GF flour mix (or a combination of both, which is my personal favorite)

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

1/2 cup toasted walnuts

1/2 cup unsweetened shredded coconut

1/4 cup frozen or fresh cranberries

{directions}

after toasting walnuts on the stovetop (til aromatic and browning), place walnuts and cranberries in a food processor or blender and quickly pulse until ingredients are pea-sized. next, mix wet ingredients: coconut oil, maple syrup (or honey), and vanilla. separately combine dry ingredients, including the walnut/cranberry mix. stir dry into wet ingredients, mix well. form dough into 1″ balls, flatten slightly with the palm of your hand, and bake at 350 for 8-10 minutes.

2) peppermint chocolate cookies

these require very little modification from sarah’s gluten free vegan chocolate chocolate chip cookies, so i’ll simply refer you to her site for the recipe. the only changes i made were as follows:

  • i used 1/2 cup coconut sugar in place of the brown sugar, and omitted the cane sugar.
  • i used almond milk instead of coconut milk.
  • i replaced 1 teaspoon of vanilla extract with peppermint extract.

these come out soft and fluffy, with a perfect balance of chocolate-peppermint flavor.

i’m also working on a cut out “sugar” cookie recipe that i hope to be able to share with you before the new year…stay tuned!

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berry-filled {cinnamon rolls}

these berry-filled cinnamon rolls were inspired by some mouth-watering photos by veggie and the beast.

as you may or may not know, baking yeast breads with gluten free flour and no eggs is extremely tricky, and is rarely as pretty as the pictures you see on her site (you’ll see my proof below). but if you’re in the predicament of avoiding eggs, dairy, gluten, and refined sugar but still long for the occasional breakfast treat, bear with me, and try to look beyond the outward appearance — i promise their taste will overshadow any unattractiveness you see on the outside. actually, the end result is not too bad, if i do say so myself…

crdone

{dough ingredients}

1 cup unsweetened almond milk

1/4 cup ghee, cut into chunks (if you unable to tolerate ghee, any butter substitute would work)

3-1/4 cup gluten free flour mix (see my post about pancakes for my recipe – double this, b/c you’ll obviously need more than the 2 cups the recipe yields)

2 tablespoons instant yeast

1/4 cup coconut sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

1 flax “egg” (1 tablespoon flax meal whisked with 3 tablespoons warm water – allow to sit for 5-10 minutes)

{filling ingredients}

2 tablespoons ghee, melted (or other butter substitute)

1 cup fresh raspberries

1 cup fresh strawberries

1/4 cup coconut sugar

1 heaping teaspoon cinnamon

1/2 cup water

1 tablespoon cornstarch

{glaze ingredients}

1/2 cup maple syrup

4 teaspoons almond butter

a few dashes of cinnamon

(glaze recipe from this no sugar cinnamon roll recipe)

{directions}

warm the almond milk over medium heat until it starts to boil. remove from heat, and stir in ghee. let it sit and cool a bit while you prepare the dough mix. in a stand mixer bowl, start by whisking together all of the dry ingredients for the dough, and then add your wet ingredients, including your almond milk mixture and flax egg. add the hook attachment to your mixer, and knead on medium speed for a few minutes (3-5). if your dough is too dry and won’t come together, you should add some water, a couple of tablespoons at a time (i only had to add 2-3 tablespoons). after 3 or so minutes, your dough should hold together and be soft to the touch. cover the bowl with a towel and let it rise for a half hour.

crdough

meanwhile, mix all of the filling ingredients together (except the ghee) in a small saucepan on high heat for about 7 minutes. the mixture will boil, which helps it thicken as it should. be sure to keep stirring as it boils. if you don’t like a lot of seeds, you can then put the filling in your vitamix or other high speed blender for a minute or two to create a smooth filling.

crberries

roll out your dough into a large rectangle (about 16″ x 12″).  i like to use cling wrap to roll my dough — simply tape down a large rectangle of it to your countertop, put your ball of dough on top, and then put another rectangle of cling wrap on top before rolling out with a rolling pin to your desired size. remove the top layer of cling wrap, and then spread the butter substitute (or brush melted ghee) onto the dough. add your berry filling, distributing it evenly across the dough.

crfilling

roll your dough carefully, and then, using a serrated knife, slice into 8 pieces. place them into a greased (i used coconut oil spray) 8″ or 9″ round cake pan. WARNING: as you roll your dough, much of the berry filling will likely ooze its way out onto your cling wrap. my parents taught me not to waste my food, so i spooned up the excess filling and spread it on top of the cinnamon rolls.

crbeforerise

cover, let rise for another half hour while you preheat your oven to 375.

NOTE: these gluten and egg free cinnamon rolls do not rise a whole awful lot, so don’t expect them to double in size or anything. you’ll notice they spread much closer together than in my photo above within that rise time.

bake for about 20 minutes. while they’re baking, use a small saucepan over low heat to whisk together the glaze ingredients. you can immediately drizzle the glaze onto the cinnamon rolls once you remove them from the oven.

hope you enjoy them as a special treat like i did!

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chocolate. hazelnut. {cookies}

tonight i had a craft night with some girlfriends, so it gave me the perfect excuse to try a new recipe. obviously, i knew i had to use a reallllly reliable source, so i stuck with one of my favorite blogs: stir it up. lo and behold, what do i find but a recipe for some amazing chocolate cookies (gluten, refined-sugar free, etc.. of course). i did have to make a few alterations since i can’t have eggs (not even the whites of an egg), and since my homemade chocolate chip recipe yields roughly 1/2 cup instead of the whole 1 cup this recipe calls for. as for the sweetener, i wanted to try to stick with maple syrup only (i don’t love the taste of stevia, and i’m trying to avoid the other sweeteners, even honey, which seems to upset my stomach). i also had this random bottle of hazelnut oil sitting around in my pantry that got me thinking back to the days of nutella, and figured, why WOULDN’T it work in a chocolate cookie??

i’m glad to say these cookies, ahem, rose to the occasion (pun intended). they didn’t fall apart on me either, which is impressive especially considering i subbed ener-g egg replacer for the egg whites. AND, they were plenty sweet with just the 1/2 cup of chocolate chips and 1/3 cup maple syrup.

so here you have it, a new favorite. my taste-tester is also a fan, both of the dough (which we both enjoyed perhaps a little too freely since there was no raw egg…) and the finished product:
chocolatecookies

{ingredients}
2-1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon hazelnut oil
1/3 cup maple syrup
5 tablespoons melted ghee
1/4 cup melted coconut oil
1 batch homemade chocolate chips (approximately 1/2 cup)
2 ener-g “eggs” (i recommend letting the mixture sit out for at least 10-15 minutes before using)

mix all your dry ingredients together. then mix all your wet ingredients together (tip: if using the homemade chocolate chips, you are probably aware of how easily they melt, so you can actually save yourself a lot of time if you don’t already have some made into chips, and just pour the chocolate chip ingredients – before piping – directly into your bowl of wet ingredients). add wet to dry, mix well. using a portion scoop, place dough onto a cookie sheet (you should probably line it with parchment paper as the original blogger suggests unless you’re using something like all-clad like i am).

bake at 375 degrees for 12-15 minutes. as with any other baked good made with almond flour, it’s important to let the cookies rest/cool without so much as touching them, for at least 15-20 minutes (ideally at least half an hour) before removing from the pan. this helps prevent breaking.

enjoy!

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