Posts Tagged by coconut
Blueberry Buckwheat Waffles
| March 4, 2013 | Filled under Breakfast, Desserts, Fruits, Kid-Friendly |
I live for my weekends. For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets. If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of on a million mattresses. I was not born a morning-person by any means – I get up fairly early during the week and cherish every minute of extra sleep I can afford on the weekends. And as much as I enjoy heading out for brunch, I really prefer lazily waking up to make a delicious breakfast while still in PJs. So much so, that I invested in a waffle maker.
While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker. Since going gluten-free, I have experimented with numerous GF pancake and waffle baking mix and most have been pretty good and some great. However, being able to create golden crispy waffles from scratch feels so much more satisfying.
My waffle maker is by VillaWare and I scooped it up on Amazon a few years ago (mine’s an older model). It has plates that are dishwasher safe and removable so you have the option to make traditional Belgian round waffles or the heart-shaped ones (PS I am a sucker for all heart-shaped foods). It also has browning controls, on/off ready to bake lights, and beeps when the waffles are done. The generous spill troughs also mean I haven’t ever had overflow. Although I invested in a fancy-ish waffle maker, you don’t need to spend a lot to have homemade waffles.
Also, you can totally transform this into a dessert by adding some ice cream, chocolate sauce, and all the fixings for a sundae. Or put a scoop of ice cream between two pieces of waffle hearts for a waffle ice cream sandwich. Playing around with the fillings also transforms this into a breakfast/dessert type of meal. A world of waffle-y goodness awaits.
This recipe was adapted from the fabulous BabyCakes Covers the Classics cookbook - Erin McKenna’s second book (highly recommended if you are looking for gluten-free vegan versions of retro 50′s desserts like snickerdoodles, whoopie pies and sticky honey buns). I’ve always been a fan of buckwheat waffles and pancakes so I adapted her waffle recipe and added some blueberries. This recipe yields a pretty big batch of 10 to 12 waffles, which in our house is enough for a substantial breakfast and more to reheat during the week. A sprinkling of powdered sugar and some pure maple syrup is my preferred way of enjoying these waffles, ideally with some Motown playing in the background.
What’s your weekend breakfast like?
Blueberry Buckwheat Waffles adapted from BabyCakes Covers the Classics
Makes 10 to 12 waffles
Ingredients:
- 1 1/2 cups Bob’s Gluten Free All Purpose Flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2 1/2 cup soy milk (or other non-dairy milk)
- 3 Tablespoons agave nectar
- 1 Tablespoon pure vanilla extract
- 1 cup fresh blueberries
- Powdered sugar and pure maple syrup to serve
Special Equipment: Waffle maker
Directions:
- Preheat waffle maker according to manufacturer’s instructions. Spray with canola oil.
- In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and xanthan gum. Add milk, agave nectar, vanilla, and stir until combined. Fold in blueberries.
- Pour 1/3 cup to 1/2 cup batter into waffle maker and bake to desired doneness. Repeat with remaining batter, spraying with oil between batches. Dust with powdered sugar and serve with maple syrup.
3 Ingredient Chocolate Mousse (Dairy & Egg Free)
| March 3, 2013 | Filled under Desserts |
Do you prefer going out to eat or staying in? I love both. Sure it’s nice to be waited on, and no clean up is always a good thing, but sometimes you just want something exactly the way you want it. And eating at home can definitely allow for that. You can make your favourite things, just the way you want, without worrying about what hidden allergens may sneak in.
One area that restaurants often trump home cooking is in the dessert department. Sometimes you just need an indulgent splurge, something sweet, decadent, and sinfully good at the end of your meal. For anyone who’s ever tried, finding a dairy/egg/gluten-free dessert (besides fruit) is tough, especially in restaurants. The other night, after we opted to stay in for dinner, I whipped up this decadent chocolate mousse and it was totally the best part of our meal.
I came across this recipe on Pinterest called ’3 ingredient chocolate mousse in 5 minutes’ and felt that it might be the right combination for me to tinker with, to create something dairy/egg/gluten-free yet still delicious. (PS follow me on Pinterest here - I am seriously addicted).
I’ve made traditional chocolate mousse many times before and have always found the step of whipping the egg whites to be so fussy. My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes. Not bad right? The end result is a mousse with a texture that’s rich and creamy. While this version isn’t as airy and fluffy as a traditional mousse, it’s just as indulgent and satisfying. The canned coconut milk creates a rich creaminess and the soy milk helps lighten up the texture.
This recipe involves two steps: 1) melt chocolate, 2) mix in coconut and soy milk with a hand mixer. You can make just before serving or make ahead and chill in the fridge. A little shredded coconut on top makes for a pretty garnish, but is totally optional. If you’re a hardcore coconut lover, mix in some shredded coconut right into the mousse.
This was so delicious that I will be making it over and over again forever and ever. We served this to a couple of friends the other night and lets just say that one of our guests licked the bowl clean. Literally. What a sweet compliment.
3 Ingredient Chocolate Mousse (Dairy-Free) adapted from Drizzle and Dip
Serves 4
Ingredients:
- 1 10 oz bag of dairy-free mini chocolate chips from Enjoy Life
- 1/2 cup canned chilled full-fat coconut milk, solid part only
- 1/2 cup unsweetened soy milk or other dairy-free milk
- 1/4 cup grated coconut (optional)
Equipment: Hand mixer
Directions:
Place chocolate chips in a large heat-proof bowl over a pot with 1″ of simmering water, so that the bottom of the bowl is not touching the water. Stir with rubber spatula until chocolate is melted. Remove from heat and place bowl directly over a large bowl of ice. Add coconut milk and soy milk to chocolate. Using an electric hand mixer, beat ingrendients until blended together and mixture becomes light and creamy, about 3 to 5 minutes. Stir in grated coconut if using. Serve immediately or chill to serve later.
Ice Cream Cone Cupcakes
| January 21, 2013 | Filled under Cakes & Cupcakes, Desserts, Kid-Friendly |
Do you smile and get giddy like a 2-year old when you see a cupcake that is disguised as an ice cream cone? If you don’t, you may want to check for a pulse, because I probably could have named this post ‘happiness in a cone’. I first made ice cream cone cupcakes back when I was a teen summer camp counsellor looking after pre-school aged kids. The utter joy the campers got from helping to create these and gobbling them up was priceless. As wise and mature teenaged counsellors, we made sure to serve these to the kidlets right before we sent them home with mom and dad so we got to experience the joy, and parents got to deal with the resulting sugar high afterwards *insert evil laughter*.
What’s in it? This simple recipe involves gluten-free cake mix from Pamela’s Products, egg-replacer from Ener-G, homemade frosting, and gluten-free cones from Let’s Do. These cones look just like it’s gluten-filled original except the texture is slightly little less crunchy but still delicious. These cupcakes would be perfect for a birthday party for kids of any age - I actually made these for my own birthday which happens to be next week. You can do just about any combination you would do for a normal cupcake – the options are endless. This version happens to be gluten/nut/egg/dairy-free – so almost allergen free but still super yummy. A rare combo indeed.
Specialty Bakeware Not Required: Now I’m not normally one to acquire too much specialty bakeware, as living in a condo means very limited storage, but I couldn’t resist this ice cream cone baker that was on sale. You don’t need it to make this, you just need some tin foil and a muffin pan – there’s a great tutorial here.
Test one first… I recommend doing one test cupcake before doing the entire batch. The cone only needs to be about 2/3 full with cake batter (using a small ice cream scoop or one tablespoon at a time), however, different cake recipes rise differently. Once you’ve tested one cone, you can fill the rest of the cones with the right amount of batter. Too much batter will result in overflow, look messy, and messy up your oven too. Once these cuties are baked, poke a small hole in the bottom of each cone with a fork to allow the steam to come out so the cones don’t get soggy.
MMmmm Fudgy Frosting… Most people will agree that the best part of a cupcake is the frosting. This fudgy frosting is dairy-free thanks to chocolate chips from Enjoy Life and coconut oil. This recipe is adapted from Elena’s Pantry - a great gluten-free resource. The instant espresso powder gives the frosting a more deeply chocolate-y tasting. The heart-healthy coconut oil allows me to enjoy my birthday cupcakes guilt-free, especially since birthday calories don’t count, right? I chose an unscented coconut oil so the chocolate flavor wouldn’t compete with coconut, but if you wanted a choco-coconut frosting, scented coconut oil would be perfect.
For garnish, I recommend some white chocolate shavings (contains dairy) or shredded coconut to pretty these up even more. I considered putting some sprinkles but all the ones I found had wax or shellac as an ingredient so I passed.
I plan to make these cupcake ice cream cones every year for my birthday from now until infinity, so that I always feel like a kid no matter how much older I get. I hope you enjoy these for your next celebration.
Ice Cream Cone Cupcakes (makes 12 ice cream cone cupcakes and 6 extra regular cupcakes) Adapted from Pamela’s Products
Ingredients:
- 12 flat bottomed gluten-free ice cream cones (1 package from Let’s Do)
- 1 package Pamela’s Chocolate Cake Mix (gluten-free)
- ½ cup canola oil
- 1/3 cup egg replacer (Ener-G brand) or 2 large eggs
- 1 and 1/2 cup water
- 1/3 cup chocolate chips (dairy-free from Enjoy Life)
Dairy-Free Vegan Chocolate Icing (for 12 cupcakes) Adapted from Elena’s Pantry
- 1 cup chocolate chips (dairy-free from Enjoy Life)
- 1/3 cup unscented coconut oil
- 1 teaspoon instant espresso powder (optional)
- 1 teaspoon pure vanilla extract
- 1 tablespoon soy milk
Special Equipment: Muffin pan and foil, or ice cream cone baker from Niftys
Directions:
- Preheat oven to 350 degrees. Cover muffin pan with foil. Poke a hole over holes where cupcake would go and place ice cream cone in. In a large bowl, add cake mix, oil, egg replacer or eggs, water and chocolate chips. Mix all ingredients with a spatula until just combined. Do not over mix. Using a small ice cream scoop, fill ice cream cones until 2/3 full. Bake for 20 minutes on center rack or when toothpick comes out with slight crumbs. (Place a clean cookie sheet on bottom rack in case of spills.) Place on baking rack to cool. Poke a small hole in the bottom of each cone with a fork to release steam.
- For remaining batter, fill paper lined muffin tin until 2/3 full. Bake for 22 to 25 minutes. Place on baking rack to cool. Reserve or freeze for future use.
- Prepare frosting. In a small saucepan on very low heat, melt chocolate and coconut oil. Once melted, remove from heat and stir in espresso powder (if using), vanilla and soy milk. Stir and place in fridge for 20 to 30 minutes. Remove from fridge and beat with hand mixer until light and fluffy. Ice cooled cupcakes and garnish as desired.
A note about substitutions: I know many of my readers do not necessarily have gluten allergies or have varied food sensitivities. This post can be used as a guideline to inspire you to create ice cream cone cupcakes with your favourite options. My version is the most stripped down version and serves as a jumping off point for your own creations. I love hearing from you so if you end up tinkering with the recipe, I’d love to hear from you in the comments. Happy baking!
Chocolate Dipped Marshmallows
| October 31, 2012 | Filled under Desserts, Kid-Friendly |
Happy Halloween! Here are some spooky sweet treats to take to your Halloween party – these tasty tombstone marshmallows are heading to the office tomorrow. I made double whats in the picture in about 30 minutes and could probably have made a zillion more if I had to feed a crowd. They’re so simple and fun to make, require minimal ingredients, and because they are foods on sticks, are perfect for entertaining. Bonus: the messier the chocolate, the better they look. And you can dip into anything you like – I opted for Skor bits and toasted coconut. Trick or treat indeed.
Chocolate Dipped Marshmallows (makes 30)
Ingredients:
- 60 Large marshmallows (about 1 and 1/2 bags)
- 1 cup chocolate chips (I used gluten-free/dairy free ones by Enjoy Life)
- 1/2 cup total of toppings of choice (I used 1/4 cup Skor bits, 1/4 cup toasted coconut)
Special Tools: 30 candy sticks or skewers, tray lined with parchment paper
Directions:
- Skewer 2 marshmallows on a stick. Repeat until all marshmallows are skewered.
- In a small bowl heat up half the chocolate chips in the microwave for 30 seconds and stir. Heat for another 30 seconds until melted, stirring in between (about 2 minutes total).
- Dip skewer in chocolate, wipe away excess with a spoon. Dip spoon in melted chocolate and drizzle over marshmallows. Dip in toppings and place on parchment lined tray. Add remaining chocolate chips to bowl and heat in 30 second intervals, stirring in between, until melted. Repeat dipping process. Refrigerate for 1 hour or until chocolate is set.
Chocolate Pear Muffins
| January 15, 2012 | Filled under Breakfast, Cakes & Cupcakes |
I propose that ‘high coffee’ be the new ‘high tea.’ On new year’s day, my parents treated my hubby, sister and I to a lovely high tea. Full of delightful pastries, finger sammies, and fancy teas, it was a luxurious and decadent way to ring in the new year. Honestly, I was slightly hung over and as much as I love tea, I could have really used a huge cup of coffee to help perk me up. That’s when D proposed that ‘high coffee’ should be a thing. And I couldn’t agree more.
So we decided to host a ‘High Coffee’ at our place for some good friends and put out a massive spread. I admit, I went a little overboard. The great thing about hosting a high coffee/tea/brunch, is that you can totally do a combo of store-bought and homemade treats and keep it low effort/cost and stress-free. It’s generally more relaxing to have brunch at home where instead of trying to flag down a waiter for coffee refills, you can just keep the caffiene and mimosas flowing. And at our place, we always serve mimosas for brunch. Why? Because brunch is great and all, but mimosas make it a better brunch.
Also, if my guests are gluten-eaters, I tend to do more gluten-y items than gluten free. I just adapt whatever I’m serving to suit my own dietary restrictions. So I just made gluten versions of the chive cream cheese/cucumber/chicken open face sammies by swapping the bread for a gluten free rice tortilla. Same for the smoked salmon cream cheese Montreal bagel. Also, swapped cream cheese for dairy-free Tofutti version. Easy pea-sy dairy-free cream cheese-y.
I also try to get as much of the prep done the day before. So, plan plan plan. Prep the veggies, condiments, fruit platters, set the table, and have a list of what you need to do the day of. This makes it a breeze to put together and allows you the time and energy to actually relax and enjoy the fruits of your labour. These muffins were baked a day ahead and so were the mini potato crusted quiches we served. So next time you’re thinking of hosting a brunch, try delightful finger sammies, and sweet bite-sized treats. And try these tasty chocolate pear muffins that are healthy and will help minimize chances of getting a muffin top.
Chocolate Pear Muffins (makes 12) Adapted from BabyCakes by Erin McKenna
- 2 cups bob’s red mill GF all purpose baking flour
- 2 teaspoons baking powder (aluminum free)
- 2 teaspoons baking soda
- 1 tsp xanthum gum
- 1 tsp salt
- ½ cup coconut oil, melted or canola oil
- 2/3 cup agave nectar
- 2/3 cup unsweetened soy or rice milk
- 1 Tbsp ground cinnamon
- 1 Tbsp pure vanilla extract
- 1 cup canned pears cut into 1/2” cubes
- ½ dark cup chocolate chips (gluten free, vegan)
Directions
- Preheat oven to 325 degrees. Line a standard 12 cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, xanthum gum, and salt. Add the oil, agave, milk, and vanilla to the dry ingredients and stir until batter is smooth. Add the pears and chocolate chunks and stir to combine.
- Pour 1/3 cup batter into each muffin tin cup. Bake on the center rack for 22 minutes, rotating the pan halfway through baking. The muffins are done when a wooden toothpick or skewer inserted into the centre of the muffin comes out clean.
- Let muffins stand for 15 minutes in the pan then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
'High Coffee' spread. Did I mention this is for only 4 people? I say 'Let them eat cake (and muffins)!'
Chocolate Crinkles
| December 20, 2011 | Filled under Cookies & Bars, Desserts |
I love the holidays. For the first time in a long while, I’ve been home for the holidays and fully able to enjoy the prep – baking, gift wrapping, decorating, and entertaining. We got a tree (fake), centerpieces (leftover wedding + dollar store), cool wrapping paper (silver + black), and most of the gifts are done. I even snuck in a week in Punta Cana for my cousin’s wedding last week. And now, it’s time to bake Chocolate Crinkles – a truffle-y rich cookie to put under the tree for Santa.
Before going gluten free, I used to make these amazing chewy chocolate cookies by the talented Anna Olsen. I loved her show ‘Sugar’ on the Food Network and remember loving the dreamy white set. She made it look so simple and even though it’s a few extra steps than say my Neiman Marcus cookies, they’re so decadent that it’s worth it. There is only 1/2 a cup of flour in the original recipe which I swapped out for a GF combo of Bob’s GF All Purpose Flour mix, coconut flour and xanthum gum.
To make this recipe mostly dairy-free, I swapped the butter for heart healthy coconut oil. Chopping the chocolate helps it melt quickly over the double boiler. A double boiler is just a heat proof bowl set over a pot with about an 1″ or so of lightly simmering water. The steam from the water heats the bowl, melting the chocolate delicately. It’s important not to let the water touch the bottom of the bowl or the chocolate will get weird and nasty.
Once the chocolate is melted, remove from heat and let it cool down. Next up is prepping the egg mixture. A stand mixer is great but if you don’t have one, no worries. A hand mixer will work great and burn a few extra calories too. Just keep whipping until the egg mixture is pale and thick.
After you have the egg mixture ready, it’s time to add in the melted chocolate. Whisk in together until full incorporated. I love the swirly pattern – so pretty.
Next up it’s time to add in the dry ingredients. Mix together the dry ingredients with a whisk and add into the chocolate egg mixture. Cover with plastic wrap and put in the fridge for 4 hours. I know I know, it’s a lifetime to wait for cookies. I’m all for instant gratification, especially after all that melting and stirring (and dirty dishes) so I cheat and wait 2 hours, bake up about a dozen, and put the rest of the batter back in the fridge to full chill.
These cookies are pretty rich so I like to keep them fairly small and dainty so I use a melon baller to scoop out the chilled dough. Roll into balls and then gently roll in some icing sugar and voila, they are ready to bake.
This makes a pretty big batch of cookies (especially if you make little ones) so it’s perfect for your cookie plate or gifting. I know it seems like a lot of steps, and truthfully, it is. So give yourself enough time, make sure your ingredients are all sorted out, and blast those Christmas carols and give it a go. They’re a real treat whether you’re gluten-free or not since you can’t even tell they’re GF. These crinkles are so rich they’re naughty and so gluten-free they’re nice.
Recipe Chocolate Crinkles (makes 36 to 60) Adapted from Anna Olsen’s Chocolate Crinkle recipe
Ingredients
- ½ cup coconut oil
- 10 ounces bittersweet or semi-sweet chocolate, chopped
- 4 eggs, room temperature (preferably organic)
- 1 ½ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon instant espresso powder
- ¼ cup Bob’s Red Mill Gluten Free All Purpose Flour
- ¼ cup coconut flour
- 1 Tbsp arrowroot flour
- 1/2 tsp baking powder
- ½ tsp xanthum gum
- ¼ tsp salt
- 6 ounces white chocolate, chopped
- 2/3 to 1 cup icing sugar
Directions
1. Over a pot of filled with 1″ to 2″ of simmering water, place a heat-proof bowl (metal or glass) and add coconut oil. Stir until melted halfway and add chopped chocolate. Stir until just melted and remove from heat. Set aside.
2. Whip eggs with sugar, vanilla and espresso powder with hand mixer or stand mixer with whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine GF flour, coconut flour, arrowroot flour, baking powder, xanthum gum, and salt.
3. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic wrap and chill for at least 4 hours before baking.
4. Preheat oven to 325 degrees F.
5. Spoon cookie dough with a melon baller or teaspoon and gently roll to shape into a ball. Roll cookie in icing sugar and place on a parchment paper (or silpat) lined or greased cookie sheet, leaving 2″ of space between cookies. Bake for 18 to 20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.
Storing: Cool cookies before storing. Cookies will keep up to 1 week at room temperature in airtight container. Batter also freezes well.
Apple Crumble
| December 1, 2011 | Filled under Breakfast, Desserts, Fruits |
So the holidays are here. It’s official – Movember is over, holiday party invites are streaming in, and tis the season for baked goodies, egg nog, and shopping until you drop. Many of us are hosting parties and attending potlucks (or like me, doing both this weekend) and finding a dessert that everyone can eat can be a challenge. I’m gluten free and mostly dairy/egg-free and I have friends who have nut/sesame allergies. So what dessert do you make to delight everyone’s taste buds that’s actually satisfying? It’s this gluten-free vegan apple crumble. I made this a few weeks ago for a friends dinner party and it was described as ‘Christmas in a bowl’. How sweet is that?
The ingredients for the crumble are pretty basic and are usually in my pantry – Bob’s Red Mill Gluten Free oats, vegan butter, cinnamon, nutmeg, sugar, brown sugar, Bob’s Red Mill Gluten Free All Purpose Flour. The apples are usually ones I bought in a big bag and forgot to eat during the week, either Gala, Granny Smith or Honey Crisp. And lemon is optional.
After peeling the apples, you just slice them into 1/4″ slices. This helps them cook evenly and faster. What’s great about apple crumble is you can make a huge one like this for a crowd or a smaller one (halve the recipe in an 8″x8″ baking dish). Leftovers are awesome on hot oatmeal for breakfast (love desserts for brekkie).
The topping for this crumble is so easy – just a mix of oats, GF flour, vegan butter and brown sugar. Just mash crumble it up with your fingers all together until the butter is the size of peas and spread over the apple mixture. Then it’s ready to bake. To make ahead, I prepare the crumble until this point, cover it and put it in the fridge until I’m ready to bake it. That way you get the warm apple pie smells wafting through the house while it’s baking.
And don’t forget some dairy-free vanilla ice cream – my fave is Purely Decadent Vanilla Bean Coconut Milk ice cream. Made from coconut milk, it’s got a unique flavour that is amazing that everyone, no matter what their food sensitivities are, will love.
Recipe Apple Crumble (gluten/nut-free, vegan) serves 8
Ingredients:
- 3 lbs apples, peeled and cored and thinly sliced
- 1/3 cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 Tbsp fresh lemon juice
- Canola oil or vegan butter for greasing the pan
Topping:
- ½ cup Bob’s Red Mill Gluten Free All Purpose Flour
- ½ cup Bob’s Red Mill Gluten Free Oats
- 6 Tbsp packed brown sugar
- Pinch of salt
- ½ cup vegan butter, cut into small pieces (1 stick)
Equipment: 9”x13” baking dish
Directions:
- Preheat oven to 425 degrees. In a large mixing bowl, combine all the ingredients and toss until apples are evenly coated. Grease the baking dish and pour ingredients into dish in an even layer.
- In a mixing bowl, combine flour, oats, sugar and salt and mix until combined. Add butter and using your fingers or a fork, work in the butter until they are pea-sized chunks.
- Spread the topping evenly over the apple filling and bake for about 25 minutes or until the filling is bubbling and topping is golden brown. Let cool slightly before serving with a scoop of vegan vanilla ice cream.
Chocolate Chip Cookies a la Neiman Marcus
| October 7, 2011 | Filled under Breakfast, Cookies & Bars, Desserts |
Some folks look for new ways to jazz up their Thanksgiving spreads, but personally, I’m a traditionalist. I like everything about Thanksgiving just as it is. In my family, this means the juiciest turkey on the planet, creamy mashed potatoes, stuffing, and gravy. Traditional right? But then there’s also chili chicken, biryani, shrimp balls, lasagna, BBQ pork, shrimp and veggie stir fry, duck, beef curry, bread, dumplings and salad. Not so typical, but in our Hakka household, we take the best of Indian, Chinese, and Canadian food and feast. These spreads are legendary and friends of the family often hope for an invite, or at the very least, some leftovers.
I’m also a traditionalist when it comes to chocolate chip cookies. Honestly, some gluten-free cookies can be really terrible. There are some packaged ones out there that are just disappointing (especially since they cost a fortune – like really? expensive cardboard? I’ll pass). I’ve also tried a few from bakeries, and while tasty, they’re nothing like the chocolate-y chewy Neiman Marcus cookie.
Do you know the urban legend of the Neiman Marcus cookie? Well you can ready about it here. Apparently it’s a myth which is why NM posts the recipe on their website, for free. It’s honestly the best chocolate chip cookie recipe I’ve ever made (before I went GF) - moist, flavourful, and super simple to whip up. Tender and chewy. Traditional and tasty. Love NM.
During the holidays, I used to bake countless batches of these cookies and give them out as gifts. Since going GF, I thought I’d never have them again. Until now. I figured out a way to swap out the ingredients to create a healthy, just as tasty maybe even tastier version. Bye bye butter, hello coconut oil. Exit flour, enter quinoa flour. I also cut down the chocolate chips again so they hold together better.
The quinoa flour is great because it adds protein and a subtle nutty flavour (even though it’s nut free) – healthy enough for breakfast in my opinion. The coconut butter is great too both for flavour and for those who are dairy intolerant. They bake up so beautifully and fill the whole loft with a warm chocolate chip cookie aroma that is intoxicating. This gluten-free version of the NM cookie is definitely going to be a new tradition in my home. Happy Thanksgiving everyone.
Recipe (Adapted from Neiman Marcus recipe)
Makes about 20 to 24 cookies
Ingredients
- 1/2 cup coconut oil, at room temperature
- 1 cup brown sugar
- 3 Tbsp sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup quinoa flour
- 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
- 1/2 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp instant espresso powder
- 1 cup dark chocolate chips
Directions
1. Preheat oven to 300 degrees. In a medium mixing bowl, add oil and sugars and beat with an electric mixer until fluffy, about 30 seconds.
2. Add egg and vanilla and beat for another 30 seconds.
3. In a separate bowl, combine flours, baking powder, baking soda, salt, and espresso powder and whisk together until blended. Beat dry ingredients into wet ingredients slowly until combined, about 15 seconds. Stir in chocolate chips.
4. Using a 1 ounce scoop or 2 tablespoon measure, drop cookie dough onto greased sheet about 3 inches apart. Gently press down on the top of the cookie with the back of a wooden spoon or spatula to spread out into a 2 inch circle. Bake for 20 minutes or until golden brown on the edges. For a crisper cookie, bake for an extra 2 minutes.
Peppermint Patty Brownies
| April 20, 2011 | Filled under Cookies & Bars, Desserts |
Imagine a peppermint patty with its cool creamy middle squished in between two layers of a truffle-like brownie. It’s the perfect blend of richness, chocolate, and mint. Now imagine it’s gluten-free, and low fat. Sounds impossible right? Wrong.
I used a GF brownie mix, reduced fat dark chocolate York peppermint patties, and coconut yogurt instead of butter. I also used egg replacer to make it egg-free. So there you have it – a deliciously decadent dessert that requires minimal effort. I first saw this brownie here on pastry chef David Lebovitz’s blog and knew I had to make this gluten free version. He’s so hardcore that he made his own mint filing. Wow.
I used Gluten Free Pantry’s Chocolate Truffle Brownie mix for this recipe – it’s very gooey and fudgy. If you can’t find it in stores, you can order online here or use any other GF brownie mix. They ship to Canada and the US. I’ve also used Pamela’s GF Brownie Mix and love the texture – less gooey and more cakey.
Don’t worry if you haven’t worked with egg replacer before. It’s basically a cornstarch and potato starch based mix that you combine with water. Once heated, it replicates eggs’ binding qualities. I use Ener-G brand – one little box is equivalent to like a hundred eggs or something. It makes baking super easy and cuts a few calories too which never hurts. I find using egg replacer usually means a longer baking time so adjust your recipes accordingly.
Can’t find the right sized York peppermint patties? You can buy any size really and break them up to fit the pan. That way you get more minty goodness in each brownie. The way I’ve done it here, the peppermint patty is hidden in the brownie when you cut them into squares. What’s the prize? Surprise. A peppermint patty hiding in your brownie.
Note: the peppermint patties contain egg and milk so please take note. I’m only sensitive to eggs and milk and the brownie itself is dairy/egg free so I can get away with the contents of the peppermint patties.
Recipe
Low Fat Peppermint Patty Brownies (Gluten-Free)
Makes 16 pieces
- 1 Package brownie mix (Gluten Free Pantry brand)
- 2 egg replacements (Ener-G brand)
- 1 cup coconut yogurt, vanilla flavour (or plain yogurt with 1 tsp vanilla extract)
- 16 York Peppermint Patties
Preheat oven to 350 degrees. Line an 8″x8″ baking pan with parchment paper and cooking spray. In a large bowl, add egg replacer and water and whisk together until frothy about 2 minutes. Add entire bag of brownie package and mix until combined. Add the yogurt and mix until combined. Mixture will be thick.
Pour half the batter into the prepared pan and smooth evenly. Lay four rows of four peppermint patties to fill the pan. Press them gently into the batter, but not all the way to the bottom. Pour remaining batter over the patties and smooth. Bake for 27 to 29 minutes. Remove from oven and cool completely. Freeze for 1 hour before cutting. Refrigerate before serving. Serve with a scoop of ice cream, fresh berries, and a sprig of mint for garnish if you want to be fancy or else just eat straight out of the pan.
Imagine a peppermint patty with its cool creamy middle squished in between two layers of a truffle-like brownie. It’s the perfect blend of richness, chocolate, and mint. Now imagine it’s gluten-free, and low fat. Sounds impossible right? Wrong.
I used a GF brownie mix, reduced fat dark chocolate York peppermint patties, and coconut yogurt instead of butter. I also used egg replacer to make it egg-free. So there you have it – a deliciously decadent dessert that requires minimal effort. I first saw this brownie here on pastry chef David Lebovitz’s blog and knew I had to make this gluten free version. He’s so hardcore that he made his own mint filing. Wow.
I used Gluten Free Pantry’s Chocolate Truffle Brownie mix for this recipe – it’s very gooey and fudgy. If you can’t find it in stores, you can order online here or use any other GF brownie mix. They ship to Canada and the US. I’ve also used Pamela’s GF Brownie Mix and love the texture – less gooey and more cakey.
Don’t worry if you haven’t worked with egg replacer before. It’s basically a cornstarch and potato starch based mix that you combine with water. Once heated, it replicates eggs’ binding qualities. I use Ener-G brand – one little box is equivalent to like a hundred eggs or something. It makes baking super easy and cuts a few calories too which never hurts. I find using egg replacer usually means a longer baking time so adjust your recipes accordingly.
Can’t find the right sized York peppermint patties? You can buy any size really and break them up to fit the pan. That way you get more minty goodness in each brownie. The way I’ve done it here, the peppermint patty is hidden in the brownie when you cut them into squares. What’s the prize? Surprise. A peppermint patty hiding in your brownie.
Note: the peppermint patties contain egg and milk so please take note. I’m only sensitive to eggs and milk and the brownie itself is dairy/egg free so I can get away with the contents of the peppermint patties.
Recipe
Low Fat Peppermint Patty Brownies (Gluten-Free)
Makes 16 pieces
- 1 Package brownie mix (Gluten Free Pantry brand)
- 2 egg replacements (Ener-G brand)
- 1 cup coconut yogurt, vanilla flavour (or plain yogurt with 1 tsp vanilla extract)
- 16 York Peppermint Patties
Preheat oven to 350 degrees. Line an 8″x8″ baking pan with parchment paper and cooking spray. In a large bowl, add egg replacer and water and whisk together until frothy about 2 minutes. Add entire bag of brownie package and mix until combined. Add the yogurt and mix until combined. Mixture will be thick.
Pour half the batter into the prepared pan and smooth evenly. Lay four rows of four peppermint patties to fill the pan. Press them gently into the batter, but not all the way to the bottom. Pour remaining batter over the patties and smooth. Bake for 27 to 29 minutes. Remove from oven and cool completely. Freeze for 1 hour before cutting. Refrigerate before serving. Serve with a scoop of ice cream, fresh berries, and a sprig of mint for garnish if you want to be fancy or else just eat straight out of the pan.
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