For some reason, I've been craving every single carb-y thing that's bad for me lately. Donuts, bagels, cake, cookies, bread, pasta... So far, I've succesfully made the cake, cookies and bread. I buy really yummy brown rice pasta. I have a recipe for donuts. And I have a recipe for bagels. (soo gonna try the donuts sometime soon!)
But when I was reminded that I had signed up to bring 3 dozen baked goods today, I knew I had to make cookies. I wasn't too sure which kind of cookie I wanted to make, but I knew I wanted cookies. So I looked around a bit, and then decided. I was going to make the spicy molasses cookies that Shauna makes (gluten free girl and the chef) and I was going to make the apple quinoa cookies with dates and walnuts that Natalie makes (gluten free mommy). I hit it right on. The cookies are very different-and soo good in their own unique way! My hubby loves the molasses cookies. I prefer the apple quinoa cookies. (Which is funny, because those are the closest I can get to an oatmeal cookie right now. Even though, a year ago, I HATED oatmeal cookies!) My parents really liked the molasses, our friends from Bible study really liked the apple quinoa. Everyone really liked both-but they each had their preference. Fine by me!
This Thanksgiving, I'll be making an apple pie and molasses cookies. I think that sounds most excellent. ^_^ And we'll see what we cook up for Christmas... For tonight's Bible study, I'll be making more fresh cookies-both types-as well as bringing some tart green apples to lightly bake with maple syrup and mapled pecans. Tonight will be LOTS of food for only 6 adults. (granted, we'll have a 1 year old, and 2 preggo ladies, so that's gotta count for something, right?...)
I really do hope that these posts can encourage anyone who's new to gluten free. I'm still learning as I go, but hopefully this will give a bit of a sounding board to spring from! And maybe, someday, I can grow my Pampered Chef business into something that's more directed just for the celiac community and the lactose free community, and all the different groups with allergies. I know I'm tired of going to events like that where I can't eat anything! I can't be the only person out there like that.
But cookies. That's what we want for today. Just cookies.
|Spicy Molasses Cookies|
3/4 cup sorghum flour
1/2 cup tapioca starch
1/3 cup potato starch
1/4 cup sweet rice flour
1/3 cup arrowroot
2 teaspoons xanthan gum
1/2 teaspoon guar gum
1 3/4 teaspoon cinnamon
1 teaspoon ground fennel
1/4 teaspoon cloves
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, softened
1 cup coconut sugar
1/4 cup molasses
- Combine the butter and sugar. Once that is incorporated, add the eggs, and then drizzle in the molasses. Once that's fully mixed, stop the mixer. (if using one)
- Combine all the dry ingredients in a separate bowl. I highly recommend sifting it all together, but the world won't implode if you don't.
- Slowly add the flour to the wet mix. (you can turn on the mixer now) Mix thouroughly.
- Now the hard part. Put that dough in the fridge. For at LEAST an hour. It's best if overnight.
- Once enough time has passed, preheat the oven to 350.
- Line your cookie sheets with parchment paper. Roll the dough into balls about a tablespoon size. I use the palm of my hand to gently squish them down slightly, so they don't roll off my sheet. Place the balls about 2" apart.
- Bake for 15 minutes. They should be slightly browned on the edges, and have a bit of "give" in the center. Remove from oven and cool for 15 minutes before transfer. I slide the parchment paper off the cookie sheet and onto the cooler counter top to help cool them faster if in a hurry.
|Apple Quinoa+D+W Cookies|
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1 teaspoon pumpkin pie spice
3/4 teaspoon xanthan gum
3 cups quinoa flakes
1/2 teaspoon salt
1/2 teaspoon baking powder
8 oz. pitted dates, chopped
1 cup walnuts, chopped
1 cup apple, chopped
2 cups coconut sugar
1 cup butter
1 teaspoon vanilla
- Beat butter and sugar until combined, then add the eggs and vanilla.
- Keep the dates, apple and walnuts separated for now.
- Mix all the dry ingredients together in a separate bowl. Slowly add the dry to the wet, mixing constantly as you go. Add in the dates, apple and walnuts. Once it's just mixed, you're ready.
- Fridge for an hour or so.
- Preheat the oven to 350 and pull out that dough! Line the cookie sheets with parchment paper. Roll the dough into 1-2 TBSP sized balls. I made mine small, but then I had more cookies to eat. ^_^ Bake for 15-20 minutes, depending on your oven. Once the edges of the cookie starts to turn brown just slightly, they are done and ready to be pulled out. Allow to cool before transfer and consumption.
These women are amazing. It is thanks to ladies like them who blog that I get recipes and recipe ideas and can enjoy life as a gluten free woman. Thank you Lord for blogs and people with creativity! ^_^